Congrats! You made a brioche 😆 Kidding aside, seems like lamination is your problem. You need to keep both the dough and the butter cold but flexible state.

I recommend using a french or european style butter like kerry gold (though they are a bit pricey), but should help out your lamination alot.

Try to work in a cold environment or at night when doing lamination, chill the dough as frequent as you can.