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 the 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"x10". 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 16" long by 10" 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 complete 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 16" 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 16" 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, 10"x16". 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.

After the dough has been rolled out into a rectangle, start with one of the long sides and roll it up to the other long side creating a log. Next, measure about every 1 1/4" and make a cut. You should end up with 12 cruffins. Repeat this process with the second block of dough.

Place all 24 cruffins into their respective muffin tins (using tulip cupcake liners if you'd like).

Place the muffin tins filled with the cruffins into large turkey roaster oven bags and allow them to rise for at least 60 minutes, up to two hours if necessary. Preheat the oven to 375 degrees. The cruffin dough will look doubled, fluffy, and almost pudding-like when they are ready to bake.

Bake one tray at a time on the middle rack of the oven for 18-25 minutes, or until the cruffins have risen and are a nice golden brown color. Remove from the oven and take them out of the muffin tins to cool on a cooling rack. When they are just barely warm dust them liberally with powdered sugar!

Enjoy with a cup of coffee and a good friend!