> You might want to make a Brioche dough, which is a buttered dough, and then
> laminate the dough, cut triangles and make croissants.
> You do not have the hassle of a puff pastry dough, and if you proof it long
> enough, the quality of those brioche croissants is acceptable.

Usually in shops especializing in TRUE french style croissants the
dough recipe is simple and leaner( that is no eggs at all unlike the
brioches). but contains flour, milk , some sugar, salt, yeast and
fat( butter).
I expect a brioche to have more butter content and heaps of eggs and
the dough character is different from that laminated pastry.

Besides an authentic brioche dough is supposed to be soft that you
need to chill it properly so that you can mold it into shapes you
like.
If you say that your croissant is like brioche; you might be talking
about the danish pastry which is prepared similarly but firmer and a
richer recipe than the croissant.

BTW, IMO Only an idiot, the ignorant and the lazy person would like to
make a croissant from puff paste.

Indeed you can shape a piece of puff pastry dough into a croissants
but if you eat that stuff you are not eating real croissant (but a
make believe one) and you leave the yeasty flavor to your imagination
.. If you do not have imagination...
Do not lose hope<g>.
For a real yeast taste there are means you can have that with your
improvised croissants.
Slice that make believe croissant lengthwise into two for a
croissant sandwich, cut also thin piece ( of well chilled) cake
yeast (like cheese), and place it inside your croissant, then top with
other fillings , greens,desired sauce etc.,
Another way is to spread butter and jam then sprinkle some instant
yeast on top of the jam and replace the other piece of that '
croissant' to complete the sandwich.

BON APPETIT!!

Roy