Mix all the ingredients together (apart from the croissant margarine) until you get a well developed, stretchy, cold dough (dough temperature: 22-24°C).

Allow the dough to rest for 30 minutes in cool room temperature (best option would be to place it in the fridge)., once you have covered it with a plastic sheet.

Stretch the dough by using a rolling pin or a puff pastry (“dough sheeter”) machine and fold the dough into a “letter” once you have placed the croissant margarine in the center.

Continue with 3 foldings either with the use of the rolling pin or via the puff pastry machine. Do not forget to use flour to avoid sticky dough. In case the dough temperature rises, place the dough into the fridge covered with a plastic sheet to cool it.

Once you have finished with the folding, cut the dough into triangles and roll into the characteristic croissant shape.

Proof (35°C/60%) for 50 minutes with low steam. After 25 minutes coat the croissants with Ovex Powder-ZK (egg wash replacer).

Bake at 200-220°C without steam for 20-30 minutes. Make sure to keep the damper open.