Instructions

Day 1:

1. Combine all of the dough ingredients in a stand mixer fitted with a dough hook.
2. Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes.
3. Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight. 

Day 2:

1. Cut the cold butter lengthwise into 1/2 inch thick slabs (about 3 slabs per stick)
2. Arrange the pieces on a sheet of parchment paper to form a 6×6 inch square.
3. Top with another sheet of parchment and pound the butter with even strokes with a rolling pin.
4. As the pieces begin to stick together, use more force and roll it into a 7.5×7.5 inch square.
5. Trim the edges off and pound them into the center of the square.
6. Refrigerate while you roll out the dough.
7. Unwrap the dough and lay it on a lightly floured surface. Roll it into a 10.5 inch square.
8. Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square.  Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.
9. Lightly flour the top and bottom of the dough, and roll it into an 8×24 inch rectangle (this doesn’t have to be perfect, but make sure the area is roughly the same), focusing on lengthening rather than widening. Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds)
10. Freeze for 20 minutes. Repeat this rolling and folding process 2 more times.
11. After you’ve done that rolling and folding process a total of three times, roll the dough into a long and narrow strip (8×44 inches). Cut into rectangles and add the fillings of your choice (I recommend chocolate, cinnamon, marzipan, Nutella, peanut butter) or just leave them plain, and roll them up
12. Brush each croissant with egg wash (lightly beat the egg), and pop the baking sheet in the fridge overnight.

Day 3:

1. In the morning, preheat the oven to 425 degrees Fahrenheit.
2. Take the croissants out of the fridge and brush with a second egg wash.
3. Bake for 20 minutes at 425 degrees.  Enjoy! (and bask in the glory of having made your own croissants)