10 minutes before you plan to take the dough out of the fridge, move the wrapped butter block from the fridge to the freezer.
Remove the dough from the fridge, unwrap it, and place it on a lightly floured surface. Roll out the dough into an 10" x 10" square. Remove the butter block from the freezer, unwrap it, and place it in a diamond position on top of and in the center of the dough.
One corner at a time, fold the corners of the dough in towards the center of the butter block. The dough corners should overlap. Pinch along the overlapping seams. The butter block should be completely enclosed in the dough.
In our experience, since vegan butter is typically not as firm as non-vegan butters the butter might start becoming soft. If that is the case, wrap the dough in plastic wrap and place it in the freezer for 10 minutes to give the butter time to firm up before continuing.
Flip the dough so it is seam-side down. Lightly flour the top and bottom of the dough. Use a rolling pin to gently press down along the length of the top of the dough to create little indents in the dough. Turn the dough 90º and gently press down along the length of the dough again. The goal here is to make the butter inside the dough a little more pliable so it is easier to roll.
Roll out the dough into a rectangle that is roughly three times longer than it is wide, dusting more flour as needed and occasionally moving the dough to ensure it doesn't stick to the surface. Make sure to roll both towards you and away from you to ensure the butter is evenly distributed inside the dough. Roll until the dough is between ¼ inch and ½ inch thick.
Fold the dough into thirds like a letter by lifting one end (a third of the dough) of the rectangle up onto the center of the dough, followed by the other end of the rectangle. The resulting dough will be three layers stacked on top of each other. This is your first "turn" of the dough.Again, if you think your butter is becoming soft, wrap the dough in plastic and place it in the freezer for 10 minutes. Rotate the dough 90º. (If you placed your dough in the fridge after the first "turn", make sure the flap is on the top of the dough and the edge of the flap is on the right.) Repeat the rolling and folding process. This is your second "turn".Wrap and chill again, if necessary. Rotate the dough 90º a final time. (Again, if you placed your dough in the fridge, make sure the flap is on the top of the dough and the edge of the flap is on the right.) Repeat the rolling and folding process. This is your third and final "turn".
Wrap the dough in plastic wrap and place it in the fridge. Let it rest for 1 hour.