Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into rectangle. Use your fingers. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle.
Using a sharp knife, slice the dough in half vertically. Then cut 3 even slices horizontally, yielding rectangles. Cut each rectangle diagonally to make 2 triangles. Work with one triangle at a time. Using your fingers or a rolling pin, stretch the triangle. Do this gently as you do not want to flatten the layers. Then tightly roll up into a crescent shape making sure the tip is underneath. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets.
Loosely cover with plastic wrap and allow to rest at room temperature for 1 hour, then place in the refrigerator to rest for 30 minutes.
Preheat oven to 190°C.
Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash.