Instructions

• Place flour, sugar, yeast and salt in a stand mixer fitted with the dough hook.
• Turn mixer onto a low speed and mix for 1 minute.
• Slowly start add water, then add 30g of butter.
• Increase to a medium speed and mix for approximately 5 minutes, or until the dough is smooth, elastic and comes away from the bowl.
• Transfer to a clean, well oiled bowl, cover with a tea towel and leave in a warm place for 1 hour.
• Meanwhile, place remaining butter onto baking paper and cover with another piece so your rolling pin doesn't stick.
• Use your rolling pin to roll it out to a 20x20cm square, then place in the refrigerator for at least 30 minutes.
• Roll out the dough into a 25x25cm square, then place the butter into the middle in a diamond shape. That is, the dough should be shaped like a large square, while the butter should be shaped like a diamond right in the centre of the dough.
• Fold the sides of the dough over, to fully cover the butter. Press the edges together slightly.
• Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.

Turn 1

• Place the dough on a well floured bench, with the seams facing upwards.
• Roll the dough into a rectangle approximately 25x50cm.
• Fold one end (1/3) of the dough over the middle section, then fold the remaining side over that. You should now have a layered rectangle.
• Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.

Turn 2

• Place the dough on a well floured bench, with one of the short sides facing you.
• Roll the dough into a rectangle approximately 20x40cm, then fold it over as you did in Turn 1.
• Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.

Turn 3

• Place the dough on a well floured bench, with one of the short sides facing you.
• Roll the dough into a rectangle approximately 20x40cm, then fold it over as you did in Turn 1 and 2.
• Wrap and cover the dough with baking paper and place in the refrigerator to rest for 30 minutes.

Turn 4

• Place the dough on a well floured bench, with one of the short sides facing you.
• Sprinkle approximately 1/3 of the sugar onto the dough, then start rolling it out to approximately 30x40cm.
• Before it's fully rolled out, flip it over and sprinkle the other side with approximately 1/3 of the sugar, then continue to roll.
• Some of the sugar will fall off, so keep pressing it in as you roll.
• Add the remaining sugar to any sections that look bare, reserving a little to sprinkle over the rolled pastries.

Cutting and Baking

• Cut the dough into 12 equal pieces. You can either cut them into long strips to roll, or squares.
• For rolls: roll up each pastry and press the end down slightly to set.
• For squares: bring two opposite corners together and pinch, then bring the other two in and pinch them all together.
• Preheat your oven to approximately 180 degrees Celsius and very lightly grease a medium-sized cupcake tin with 12 holes.
• Sprinkle with remaining sugar, then leave cover the dough with a tea towel and leave in a warm place for 30 minutes.
• Place the tin into the oven, and bake for approximately 25 minutes, or until brown and crispy on the outside but soft in the middle.
• Serve warm or at room temperature.