Yeast-based flaky dough (for croissants): Stage 12

Layering with butter

Check that the dough and butter are at about the same temperature, i.e. very cold (this is most important). Lay the dough on the worktop.

Take the rectangle of butter out of its plastic wrapping and lay on the dough. If you have measured correctly, the butter should cover half the width of the dough and its full height.