• Cut the cold butter into slices and arrange them into a square on parchment paper.
• Use a rolling pin to flatten and shape into a neat 6-inch square.
• Chill until firm but pliable.

3. Laminate the Dough (Butter Layers)
• Roll the chilled dough into a 10-inch square.
• Place the butter block in the center at a 45° angle (like a diamond shape).
• Fold the corners of the dough over the butter, sealing it completely.
• Roll into a rectangle, about 8×20 inches.
• Fold into thirds (like a letter). Wrap and refrigerate for 30 minutes.
• Repeat this rolling and folding process 3 times, chilling between each fold.

4. Shape the Croissants
• Roll the dough into a large rectangle, about 1/4 inch thick.
• Cut into long triangles.
• Starting from the wide end, roll each triangle tightly into a croissant shape.
• Place on a parchment-lined baking sheet.

5. Proof (Final Rise)
• Cover loosely and let rise at room temperature for 1–2 hours, until puffy and nearly doubled.

6. Bake
• Preheat oven to 400°F (200°C).
• Brush croissants with an egg wash (1 beaten egg + splash of milk).
• Bake for 15–18 minutes, until golden brown and flaky.

7. Serve
• Cool slightly before serving. Best enjoyed warm with butter, jam, or honey.

Tips for Success
• Keep everything cold during the lamination process to get distinct layers.
• Don’t rush the chilling steps—this is key for soft, flaky croissants.
• For an extra soft texture, brush croissants with melted butter right after baking.