Croissants: yeast fermentation and butter layers work together

Useful to know

The classic croissants in this recipe use yeast dough layered with butter. Rolling and folding create distinct layers before shaping and final proofing. [1]

This differs from an ordinary bun with butter mixed throughout. Temperature and resting belong to the method. A well-shaped crescent does not justify skipping proofing: the outline does not establish the finished structure.