In your Kitchenaid mixing bowl, pour in the warm water and sprinkle the top of the water with yeast, then pour the all-purpose flour over the top of the yeast. Let this sit for around 10 mins. When the flour on top starts to look cracked, you will know the yeast is active.

While the yeast is activating, in a separate bowl, weigh/measure out and combine bread flour, sugar, and salt. In another bowl melt the butter in the microwave for 30 seconds, then add the warm water and eggs. Stir this mixture together, make sure it is warm to the touch.

Once your yeast mixture has sat the appropriate amount of time, first add in the water, butter, egg mix. Using your bread hook attachment, turn on the mixer briefly to combine. Then add the flour, sugar, salt mixture, turn mixer back on, and run on level two until all dry ingredients are incorporated. The dough will look rough, but it shouldn't be extremely runny, sticky, or too dry. If necessary add small amounts of water, or flour to correct.

Take the dough from the mixing bowl and shape it into a ball, placing it in another large bowl. Sprinkle the top of the dough lightly with flour and cover the bowl with plastic wrap. Let the dough sit in a warm place for 1- 1 1/2 hours to rise.

After the dough has risen, deflate the dough. Using the kitchen scale, divide the dough into two equal parts. Then shape these two parts into flat, rough rectangles, to where the dough is about an inch thick. Wrap these each in their own plastic wrap and put them in the fridge for an hour.

Once your dough is chilling in the fridge, it's time to shape the butter blocks. Using four smaller sheets of parchment paper, mark out an 8" by 6" rectangle on two of them. Divide the butter, placing 1 stick plus 3 tbsp each on the unmarked parchment paper. Lay the marked parchment paper on top of the butter, and using a rolling pin, tap and roll the butter out until it fills the 8"x6" rectangle. Place both butter blocks in the fridge to chill while dough finishes chilling.

When the hour is up you are now ready to start the dough's first turn! One at a time, take the chilled dough out of the fridge and unwrap it, placing it on a very well-floured surface, roll out a rectangle that is 16"x7". Croissant dough works best if kept cold so you need to move quickly. Once your dough is rolled out, take a butter block out of the fridge and place it on half of the rolled-out rectangle. Fold the top half of the dough over the butter, encasing it in the dough. Then proceed to roll the dough out once more until it is about 20" long by 7" wide. Make sure to keep your countertop well floured to prevent the dough from sticking and tearing. Once it is rolled out long enough fold one end into the center and fold the opposite end over the top, making a book. Wrap the dough in plastic wrap and place it back in the fridge for 30-45 mins to cool back down. Repeat with the second set of dough/butter block. Now you've completed the first of three turns!

After 30-45 mins, one at a time bring back out your croissant books and on a well-floured counter, roll them each back out again until they are 20" long and fold back into a book, re-wrap and place back in the fridge. You've completed your second turn and the dough is ready to rest in the fridge overnight! ****

On the second day, get your dough out of the fridge and give it one more turn. Roll it out on a well-floured surface, to 20" in length and fold one end in and the other over the top of it like the previous two turns. Return it to the fridge for another 30-45 minutes. This is your last turn.

Once the dough has been properly chilled for the last time, get the dough out and on a well-floured surface roll your dough out one final time, 20"x7". The dough will want to shrink back, so roll it out just a little longer and wider than what you want to compensate for that.

Mark the dough every 3 1/2" to make 9 whole triangles and half a triangle on each end that will be put together to make the tenth croissant. Using a pizza cutter (or knife) cut the triangles. Before rolling the croissants up, cut a small 1/2" cut in the center of the base of the triangle. This will allow for the croissant to roll up better. Roll all 20 croissants, placing them 1" apart on your parchment-lined baking trays. Cover with plastic wrap and allow to rise 1-2 hours. You'll know they are ready to bake when you gently poke the dough and your finger print does not bounce back out.

Preheat oven to 375 degrees. Make the egg wash by mixing a tsp of water in with a beaten egg. When the croissants are fully risen, gently brush each one with egg wash, being careful not to accidently deflate. Bake trays of croissants one at a time for 18-20 minutes, or until they are a nice golden brown color. When they are done, remove from tray and allow to cool for 30 minutes before eating. *