• Knead the dough until smooth and elastic (about 10 minutes).
• Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1.5 hours).

3. Prepare the Butter Layer

• Arrange the cold butter slices between two sheets of parchment paper.
• Flatten using a rolling pin into a 7×7 inch square. Refrigerate until firm.

4. Incorporate the Butter

• Roll out the dough into a 12×12 inch square.
• Place the butter square in the center and fold the dough over it, sealing the edges.

5. Laminate the Dough

• Roll the dough into a rectangle (20×10 inches).
• Fold into thirds (like a letter) and chill for 30 minutes.
• Repeat rolling and folding two more times, chilling between each fold.

6. Shape the Croissants

• Roll the dough into a 20×12 inch rectangle.
• Cut into triangles with a base of about 4 inches.
• Roll each triangle from base to tip, curving into a crescent shape.

7. Final Proofing

• Place croissants on a parchment-lined baking sheet.
• Cover loosely and let rise until puffy (about 1.5 hours).

8. Bake

• Preheat the oven to 375°F (190°C).
• Brush croissants with a beaten egg for shine.
• Bake for 18–20 minutes until golden brown.