Can you preburn calories?

I've always wanted to give my try at French Croissants. Recently I made a croissant like bread which worked out amazing and was delicious - but actual croissants? They seemed a little scary. I liked that this recipe took about three days to make. No it was three full days, but it was broken down into segments of work. I will say I struggled rolling out those dough, mostly because I'm short and clearly don't have the muscles I should have. Combined with the Rough Puff Pastry I also made at the same time, I found sore muscles I didn't know I had. I figured out why bakeries have sheeters or VERY buff bakers to roll out the dough. Or maybe even a lower table so you don't have to climb on top of a bar stool to het high enough for your weight to get "into " the rolling pin to make a difference. This was a VERY fun experience and one I'd for sure do again. We loved these croissants. Certainly worth the work and maybe I burned off as many calories as each one was... maybe...

French Croissants
4 cups (500g) all-purpose flour
¼ cup (50g) granulated sugar
2 ¼ tsp (7g) active dry yeast
1 ¼ tsp salt
1 cup (240ml) warm milk
10 tbsp (140g) unsalted butter, cold
1 egg (for egg wash)

Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix these dry ingredients together before adding the warm milk. Stir until the dough comes together, then knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to make it too dry.
Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 6 hours or overnight. This slow fermentation helps develop flavor and improves the texture.
Step 2: Prepare the Butter Block
While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper and roll it into a 7×7-inch square. Try to keep it even in thickness. Refrigerate the butter block until firm but still pliable.
Step 3: Laminate the Dough
Once the dough is well-chilled, roll it out on a floured surface into a 10×10-inch square. Place the butter block in the center and fold the corners of the dough over it like an envelope, sealing the edges well.
Now, roll the dough into a long rectangle (about 8×24 inches). Fold it into thirds like a letter, wrap it in plastic wrap, and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough between each fold. This creates the signature flaky layers of a croissant.
Step 4: Shape the Croissants
After the final chill, roll the dough out into a large rectangle about ¼ inch thick. Use a sharp knife or pizza cutter to cut long triangles with a base of about 3 inches and a height of 8 inches.
Starting from the wide end, gently roll each triangle into a croissant shape, slightly stretching the dough as you roll. Place them on a baking sheet lined with parchment paper, making sure to tuck the tip underneath so they don’t unroll while baking.
Step 5: Proof the Croissants
Cover the shaped croissants loosely with plastic wrap and let them rise at room temperature for about 2 hours, or until they become puffy and nearly double in size. They should feel light and airy when gently touched.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). In a small bowl, beat the egg and lightly brush it over the croissants for a shiny, golden finish. Bake for 18-22 minutes, or until they turn beautifully golden brown and crisp.
Let them cool slightly before enjoying, though I won’t blame you if you sneak a warm one right off the tray!