Croissant

Shape the dough into a rectangle, wrap, and refrigerate at least 2 hours, while you pound the cold butter between parchment into a flat 6-inch square slab.

Roll the chilled dough into a large rectangle, place the butter slab in the center, fold the dough over it to enclose, then roll out and fold in thirds like a letter; chill 1 hour and repeat this fold twice more for laminated layers.

Roll the laminated dough into a long 1/4-inch-thick sheet, cut into tall thin triangles, then stretch and roll each from the base to the tip into a tight crescent.

Arrange the croissants on parchment-lined sheets, brush with beaten egg, and proof at warm room temperature for about 2 hours until visibly puffy and jiggly.

Brush again with egg wash and bake at 400°F for 18 to 22 minutes until deeply golden and crisp, then cool on a rack so the layers set.