1-Step 1: Activating the Yeast Begin by dissolving 5 g honey in 85 g lukewarm milk, then whisk in 6 g active dry yeast and let it sit for 10-20 minutes until bubbly. This step is crucial for getting a good rise, so keep an eye on it to avoid any issues.

2-Step 2: Mixing and Kneading the Dough Add 60 g lukewarm water, 25 g melted and cooled butter, 20 g white sugar, 250 g all-purpose flour, and 5 g salt to the yeast mixture; mix to form a rough dough. Knead the dough by hand on a floured surface until smooth, about 4 minutes, then place it in a bowl, cover, and proof in a warm place until doubled in size, around one hour. Punch down the dough and shape it into a 7 x 10 inch rectangle between folded parchment paper, wrap it, and freeze for several hours or overnight.

3-Step 3: Preparing the Butter Block Slice 140 g unsalted cold butter and arrange it within a 5 x 6.5 inch parchment paper rectangle, then fold and roll to an even thickness; chill until hard. Once the dough is pliable but cold, make the butter pliable by gently hitting it with a rolling pin while keeping it cold.

4-Step 4: Laminating and Shaping Place the butter block on half of the dough with parchment on top, pat to bind, remove the parchment, and fold the dough over the butter, sealing the edges. Perform the first lamination by rolling the dough lengthwise to 16 inches while maintaining a 5-inch width; do a double fold with small corner cuts to release tension, then rest wrapped in the refrigerator for 30-60 minutes. For the second lamination, roll to 15 inches while maintaining about a 5-inch width; do a single fold, cut corners, and rest again for 30-60 minutes. Roll out to 1 cm thick and 8-9 inches wide, rest for 30-45 minutes, then roll further to 4-5 mm thick and 9.5-10 inches wide; trim to 9 inches wide. Mark and cut into triangles approximately 3.5 inches at the base, cut a 1 cm slit at each base, and roll up each triangle from base to tip, stretching gently; place on a lined baking tray with tips underneath.

5-Step 5: Proofing and Baking Cover loosely with plastic wrap and place another tray on top to create a warm, humid space; proof in a 77°F (25°C) environment until doubled in size and jiggles, about 2-4 hours. Preheat the oven to 375°F (190°C) for at least 30 minutes, brush with the egg wash (1 egg yolk mixed with 2 tablespoons milk and/or cream), and bake for 20-30 minutes until golden brown, turning the tray halfway. Let cool for a few minutes, then transfer to a wire rack. For external reference, check this detailed croissant tutorial for more insights.