Croissants

Prepare the butter block by pounding the cold butter between two sheets of parchment paper into a 6x8-inch rectangle. Chill until firm but pliable.

Roll the chilled dough into a large rectangle, place the butter block in the center, and fold the dough edges over the butter to completely encase it. Seal the edges.

Perform the lamination process: roll the dough out into a long rectangle and fold it in thirds (like a letter). Wrap and chill for 30 minutes. Repeat this process (rolling and folding) two more times.

Roll out the final laminated dough to a 1/4-inch thickness. Cut into large triangles, stretch each triangle slightly, and roll up from the wide base to the tip to form crescents. Place on a parchment-lined baking sheet.

Cover loosely and let proof in a warm spot for 1-2 hours until visibly puffy and jiggly. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes until deeply golden brown and flaky.