1: Run all the ingredients in a dough mixer.
2: Run the dough 3 min slowly and 4 min fast.
3: Put the dough in plastic and cool the dough, preferably the day before lamination.
4: Start laminate the dough by rolling with a rolling pin or machine.
5: Make a 4 stroke and place in the fridge for about 20 minutes.
6: Next stroke a 2 strokes and refrigerate.
7: Roll out dough to about 3-3.5 mm thick, cut into triangles depending on the size and weight you want.
8: Roll the dough pieces without stretching them too much.
9: Ferment the croissants at 25-26C for about 2 hours, or to a good size.
10: Brush them gently with egg or bread shine from Bakels, Bake at 190 C for about 16-18 min