croissants (Claire Saffitz's nyt recipe)

This may be the most well documented croissant recipe. If you don't subscribe to the NYT, here you go, subscription free. It may help to also have a visual follow-along to see the actual process. Definitely for a more intermediate home cook. From a technical perspective it's a shockingly simple recipe. The dough and butter block are pretty easy to make. The real challenge is in the "turning". Being quick when folding is key to making sure it keeps its rectangular shape. Also you need a relatively high amount of fridge space to proof as well.

Here's her official video with the NYT and a YouTuber who attempts the same recipe but with additional tips and feedback.