Place the margarine between two sheets of cling film and roll it into a 20 x 20 cm square.
Place the margarine in the fridge and take out your chilled dough. (Yeah, sometimes my English is so bad so I have to use the help of drawings. I admit I have a hard time explaining this, but there are also lots of great online tutorials on how to make laminated dough and croissants) The following picture is meant for the coconut oil version, but you should get the picture. Ignore the measurements and don’t forget to remove the remaining cling film before you start folding:
On a lightly floured surface, roll the dough out until it’s about 30 x 40 cm.
Take the margarine out of the fridge and peel off the top layer of cling film.
Turn around and place on top of the dough so that side that still has cling film on is on top now.
The following picture will show you how exactly to position your margarine (or the coconut oil).
Make sure all the edges are sealed well. If the fat spills out, that’s not good.
Roll out your dough carefully until it has doubled in size.
If this gets too hard, you’ve got to let the dough relax for a couple of minutes and then resume rolling.
Make sure not to press too much.
Also, try to roll only in one direction.
Roll into a rectangle that is about 1 cm thick and about 40 x 20 cm long.
Fold your dough into thirds like a business letter by folding the bottom third over to the middle and then placing the top third over it.
Cover with cling film and refrigerate for 20 minutes.
Now turn the dough 90 degrees and roll into a rectangle again by rolling in one direction only. (That means you place the dough with the short side facing to you and then you roll from bottom to top.)
Your rectangle should measure about 40 x 20 cm.
You need to repeat this process four times. Between each fold, refrigerate the dough for 20 minutes.
Now that you’ve done that, roll the dough out one last time.
The measurements I am giving here are only an approximate, because it all depends on how big you want your croissants to be.
My dough was a square about 35 x 35 cm long. From that I cut the dough like this:
Roll the croissants out until they have about doubled their length and look like this:
Roll the croissants up and shape them into crescents.
Place them on a baking sheet lined with parchment paper, cover with a damp kitchen towel and let them enough time to rise.
I let mine rest for about 2 1/2 hours at room temperature (about 22°C)
Preheat the oven to 200°C and bake the croissants for about 20 minutes, or until golden brown.