Hi, Sam! My colleague Morgan already answered your question over in the Baker's Croissant recipe, but in case you didn't get a chance to see it, I'll share it here as well: "The eggs in this recipe provide a bit of extra fat to help create a soft, enriched dough. It is fine to leave an enriched dough, such as this one, with eggs in it to rise at room temperature. If you'd like a recipe for croissant dough that doesn't include eggs, we'd suggest our Pain au Chocolat recipe and then you can just shape the dough into the traditional croissant as detailed here. We hope this helps and happy baking!". Kat@KAF

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