Creating croissants requires patience and precision. Follow these detailed steps to ensure your Golden Butter Croissant Delight turns out perfectly:

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and milk. Mix until a dough begins to form.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Shape it into a ball.
4. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm area for about 1-2 hours or until it doubles in size.

Step 2: Prepare the Butter

5. Butter Block: On a piece of parchment paper, shape the chilled butter into a rectangle (approximately 6×8 inches). Fold the parchment over the butter and gently pound it with a rolling pin to flatten. Chill in the refrigerator.

Step 3: Incorporate the Butter

6. Roll the Dough: Once the dough has risen, roll it out on a floured surface into a rectangle that is twice the size of the butter block.
7. Encase the Butter: Place the butter block on one half of the dough. Fold the other half over the butter and seal the edges to encase it completely.

Step 4: Laminate the Dough

8. Roll and Fold: Roll the dough into a long rectangle, then fold it into thirds like a letter. Rotate it 90 degrees and roll it out again. Repeat the folding process.
9. Chill: Wrap the dough in plastic wrap and chill for at least 30 minutes. Repeat the rolling and folding process two more times, chilling the dough between each turn.

Step 5: Shape the Croissants

10. Final Roll Out: Roll the dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles.
11. Shape the Croissants: Starting from the base of each triangle, roll the dough up towards the tip. Place them on a baking sheet lined with parchment paper.

Step 6: Proof and Bake

12. Final Proof: Let the shaped croissants rise for about 1-2 hours or until they have doubled in size.
13. Egg Wash: Preheat the oven to 375°F (190°C). In a small bowl, beat the egg and brush it over the croissants for a glossy finish.
14. Bake: Bake for 15-20 minutes or until golden brown and crispy.

Step 7: Optional Glaze

15. Honey Glaze: For an added touch of sweetness, you can brush a light honey glaze over the croissants after baking.