In a large mixing bowl with dough hook attachment, combine all the ingredients for the dough and mix until dough comes together, for about five minutes. Transfer the dough onto a floured surface and kneed for a minute. Flatten into a disk and place into a floured dish. Cover with plastic wrap and refrigerate for at least six hours, or overnight.
Half the butter lengthwise and put on a large parchment paper. Place another parchment paper over the butter and roll into a 7 x 7 inch square. Trim the edges and place them over the butter and roll again until you get a nice and even flat square of butter. Refrigerator for a least 30 minutes, or overnight. DO NOT FREEZE.
Roll the dough on a floured surface into a 10 x 10“ square, it doesn’t have to be exact, but close enough. Place the 7 x 7“ butter square on the dough and fold the edges like in the envelope. Pinch the seams securely.
Roll the dough into an 8 x 24“ rectangle. Again it doesn’t have to be exact measurements, but do your best to be close to that. Fold into thirds and cover with a plastic wrap. Refrigerate for 30 minutes.
Repeat this step two more times. If the dough resist too much at any point, refrigerate for 10 to 15 minutes.
If you have long enough countertop space, roll the dough into an 8 x 44” rectangle on a floured surface. If not cut the dough into two equal parts, and roll each part into an 8 x 22” rectangle. Make sure to lift the dough before final measurement because it shrinks back a little.
Mark every 5.5 inches on both sides of the rolled dough. Using a pizza cutter, cut the dough into smaller rectangles, and then cut each rectangle into triangles. You should get 16 triangles total.
Since the triangles are not perfect, slightly stretch out corners to make a more perfect triangle. Slightly roll each triangle if needed. Slit the bottom side of the triangle and roll into croissant shape. If desired you can smear some Nutella before rolling.
Place the croissants on a baking sheet, lined with parchment paper or a silicone mat. Let them proof for about an hour.
Preheat the oven to 425°.
Homemade Croissants (Continued)
In a small bowl beat an egg with a tablespoon of water. Brush the egg wash over the croissants. Bake for 20 to 25 minutes, until golden brown. Serve warm.