Croissant dough is a type of pastry dough known for its flaky and buttery texture. It is made from a simple mixture of flour, water, yeast, salt, and butter. The key to its unique texture lies in the process of laminating, where layers of dough and butter are rolled and folded multiple times to create thin layers. This dough is primarily used to make croissants, a popular French pastry. When baked, the layers puff up, resulting in a light and airy pastry. Croissant dough can also be used for other baked goods, such as pain au chocolat and Danish pastries.