1. mix the water and honey, then add the yeast. Let it stand for 5-10 mins.
2. sift 100g. flour in a bowl, add the salt, and make a well in the centre.
3. pour the yeast mixture in the well, mix with a wooden spoon from the inside outwards, and knead into a soft dough. place in a pan filled with lukewarm water.
4. sift the other 100g. of flour into a second bowl, add the caster sugar and salt.
5. put in about 50g. of butter, and, using two knives, cut it into fine pieces through the flour.
6. add the egg, and mix with a fork. quickly and without much kneading, compress it into a ball of dough.
7. take the yeast dough from the lukewarm water (it should now be floating), fold the butter dough out into a disc, and push in the yeast dough. Quickly compress into a single lump, wrap in cling foil, and leave in the cold part of the refrigerator for at least 3 hours.
8. take the dough our of the refrigerator, and roll it out into a rectangular shape, about 1 inch thick.
9. using a knife, cover 1 third with butter. Fold this piece over into the centre, cover it with more butter, and fold the other end over this. Roll out into a rectangle of about the size you started with. Repeat the process until you have used between 50 and 100g. of butter, according to taste. You can make more layers by folding without using more butter, but it won't work as well.
10. leave the dough in the fridge overnight, then roll it out and use it for croissants or pie crust. No kneading! just fold any leftover pieces back across the lump, and fold again.
11. cover with beaten egg, and cook in the oven at 200 degrees centigrade for about 25 minutes.