Laminating the Dough

1. Roll out the dough (roll the dough into a large rectangle).
2. Place the butter (position the chilled butter block in the center of the dough).
3. Fold the dough over the butter (fold the dough edges over the butter to completely encase it).
4. Seal the edges (pinch the edges to ensure the butter is fully sealed inside the dough).
5. Roll out the dough again (gently roll the dough into a larger rectangle).
6. Fold the dough (fold the dough into thirds like a letter, creating layers).
7. Chill the dough (place the dough in the fridge for 30-60 minutes to relax).
8. Repeat the rolling and folding (repeat the rolling and folding process 2-3 times, chilling between folds).

This process creates the signature flaky layers in croissants!