2. In a separate bowl combine the egg, buttermilk and 60ml water, then stir this into the dry ingredients. Mix until a soft dough is formed. Divide the dough in half and roll each half into a round, 26cm in diameter. Cut each round into eight wedges, resembling pizza slices. Roll up each wedge, starting at the rounded edge and ending with the point. Turn in the edges to form a crescent. Repeat with the remaining dough.
3. Place the croissants on a greased baking sheet and brush with the egg glaze. Bake in a preheated over for 20 minutes or until the croissants are golden brown.
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