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Combine the dough ingredients and knead for 3 minutes. Shape into a disc and refrigerate overnight.
Cut cold butter into slabs, create a square slab and refrigerate.
Roll out the dough, enclose the butter, roll and fold the dough multiple times.
Refrigerate the dough overnight.
Roll out the dough, divide and shape the croissants.
Proof the croissants, egg wash, and bake.
Serve warm and fresh, or freeze for later consumption.