1. In a standing mixer, place all of the ingredients besides the second butter
  2. Knead with a hook attachment for 15 minutes on a medium speed, until the dough is smooth and warm to the touch
  3. Let the dough rest for 45 minutes undisturbed.
  4. Flatted out the second butter to a rectangle, between two sheets of parchment paper, and keep in the fridge until needed
  5. Once the dough has rested, roll it out to around 1cm thickness.
  6. Place the butter on one side of the dough and fold over the edges, making sure that none of the butter is shown.
  7. Roll out to a rectangular shape, again 1 cm thick and do a single turn, this means folding one side to the middle of the dough then folding that over again to the other side of the dough.
  8. Once the single turn is done, rest the dough for 30 minutes in the fridge, reducing the yeast from proving too fast and also relaxes the gluten in the dough.
  9. Take the dough out of the fridge and roll it out again to a rectangular shape, the same thickness.
  10. Make a book turn, this means folding both edges of the dough to the middle and then folding them together, like closing a book.
  11. Once the book turn is done, rest the dough in the fridge for 30 minutes
  12. Roll out the dough to a long rectangle, about 1/2 centimetre, cut into triangles and roll the large edge towards the thinner edge making a croissant shape, try to keep it equal on each side.
  13. Place the croissants on a lined baking tray, and let prove until triple in size, they will look really bouncy and smooth on top.
  14. Preheat your oven to 200 degrees
  15. Brush the croissants with a beaten egg and bake for 25-30 minutes until golden in colour all over and shiny.
  16. Serve warm or cold with jam and butter, or why not bacon and cheese. 

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