For the croissant dough: you'll need flour, yeast, salt, melted butter, sugar, malt powder, and water.
For the butter block: you'll need flour and butter.
Activate the yeast
Activate the yeast by mixing into lukewarm water with sugar. Set aside for a few minutes to activate.
Add wet to dry
Add the yeast mixture and melted butter to the dry ingredients in the bowl of a stand mixer.
Knead the dough
With the dough hook, mix until the dough is fully combined and smooth. Chill the dough for 30 minutes.
Make the butter block
Mix the room temperature butter and flour together until smooth. Spread the butter out onto parchment paper into a 5" square. Chill for 30 minutes.
Start the lamination process by placing the butter block in the center of the dough.
Pinch the seams together
Fold the dough over the butter block and pinch the seams together.
Roll the dough out
Roll the dough out into a long rectangle measured 16"x9".
Fold & repeat
Fold the bottom third over the middle, then the top third over. Repeat the rolling and folding process. Chill for 30 minutes, then repeat two more times. Chill overnight.
Cut into triangles
Cut the dough in half, then roll one out into a rectangle measured 14"x6". Trim the edges off and cut equally sized triangles. Cut notches at the bottom of each and roll up into a croissant shape.
Chill the shaped croissants for 30 minutes, then let them rise at room temperature for 1 hour. Brush each with an egg wash and bake!
Allow to cool and enjoy! Serve for brunch with jam, eggs, or nutella!