Ingredients
Scale
- 3/4 cup (175 ml) lukewarm water
- 1 tbsp (12 g) active dry or instant yeast
- 2 cups (260 g) cups all-purpose flour, divided
- 1 teaspoon salt
- 1 stick (110 g) cold salted butter, plus extra to grease the pans and pour over dough before baking
- 1 cup (200 g) sugar
Instructions
- Combine yeast and water and let stand for 10 minutes. Add flour and salt. Knead until soft dough forms, cover with plastic wrap and let stand for 1 hour in warm place. Using a rolling pin, roll out the dough on lightly floured surface (into a rectangle shape). Cut cold butter into cubes and scatter over the middle of the rectangle dough. Sprinkle with 1/4 cup (50 g) of sugar and fold each end towards the middle. Sprinkle with another 1/4 cup of sugar and fold again. Refrigerate for 1 hour.
- Sprinkle work surface with sugar, place the dough onto it, sprinkle with another 1/4 cup of sugar and roll out into a rectangle. Fold all four sides again and refrigerate for 1 hour.
- Preheat oven to 425 F (220 C).
- You can, at this point, roll out the dough into a circle and bake in a pie pan, or make bun-shaped individual portions and bake in small round tins or muffin tins. Sprinkle with the remaining 1/4 cup of sugar and pour a tablespoon of melted butter over the dough.
- Bake for 40-45 minutes. Let cool on a wire rack on a counter, and feel like a real pastry chef.
- Category: Dessert
- Cuisine: French