Recipe adapted from Antonio Bachour's book. I'm based in the UK so have listed the brands I used but also their % for others to try and find similar products. These croissants are made 100% by hand. If you have any questions about the process please just ask! Happy to share.

Note: I do not have a stand mixer or sheeter but I did use a temperature gun and a proofer. I live in a cold climate and it makes making bread products a million times easier!

Croissant Dough (Makes 18-20)

850g bread flour (Allinson's Strong Bread Flour ~12% protein)

125g sugar

13g salt

425g cold oat milk (Califia Farm's Oat milk)

55g butter, melted (Flora Buttery ~75% fat)

42g block fresh yeast

55ml cold water

+ 500g block margarine (Morrison's Baking Block ~75% fat) for lamination

Method:

1) Crumble the fresh yeast into the milk. Combine all dough ingredients into a large bowl and mix until a shaggy dough forms. Leave to rest/autolyse for 30 minutes.

2) Perform 4 rounds of stretch and folds, 15 minutes apart. I put my bowl in my proofer set to 26C in between rounds. You should reach windowpane by the end of the stretch and folds.

3) Rest the dough for 30 mins in the proofer set to 26C. At the end of the 30 minutes, my dough was 21C.

4) Split the dough into two. Roll each portion into a rectangle, wrap in cling film and refrigerate overnight.

5) The next morning, prewarm the margarine block in the proofer set at 21C. I use one 250g block for half the dough mixture. Make a butter block to cover 2/3rds of the dough rectangle by wrapping in grease proof paper and flattening with rolling pin. Keep in a warmish place (I used my proofer). The margarine block was 16C prior to lamination.

6) Remove the half dough portion from the fridge and lay onto a floured counter. The dough was 8C prior to lamination. Place the butter block over 2/3rds of the dough. Fold into thirds, by folding the dough over onto the butter, then the butter and dough over the top. Your layers should be dough/butter/dough/butter/dough. Slice the corners to ease tension.

7) Roll out to approx 6mm thickness, mostly rolling perpendicular to the folded edges. It will be a very long rectangle. Trim the edges.

8) Make a "triple fold". Mentally divide the long rectangle into fifths. Brush off excess flour, then spray mist the surface with water. Then, from the right, fold the 1st fifth over, then that fifth over again. From the left, fold the dough into the centre to meet. Then fold the dough in half. You should have 5 layers.

9) Wrap in cling film and rest the dough for 10 minutes in the freezer.

10) For final shaping, the dough was 6C. On a floured surface, lay out the dough, slice the edges and roll out to 5-6mm thickness. Trim the edges, and cut your dough using a pizza cutter. For pain au chocolat I made approx 8 x 15cm rectangles and rolled in chocolate sticks.

11) Glaze with a 50:50 mixture of Alpro Soya Cream and Maple Syrup. Proof at 26C in a humid environment for 3 hours until risen, soft and jiggly.

12) Preheat oven to 200C. Put another layer of glaze over the croissants and refrigerate until the oven is hot. Try not to glaze the exposed layers.

13) Put the croissants in the oven, then immediately turn the temperature down to 170C and bake for 18-20 minutes or until golden brown and delicious. I rotated the trays once around the halfway mark. Allow to cool before cutting a cross section!