In a bowl combine 400 g flour, 7 g dried yeast and 5 g salt, add 250 g lukewarm water and 25 g melted salted butter and knead into a smooth, elastic dough.

Ingredients

• 400 gWheat flour, white, all-purpose, unenriched
• 7 gLeavening agents, yeast, baker's, active dry
• 5 gSalt, table
• 250 gBeverages, water, tap, drinking
• 25 gButter, salted
• 250 gButter, salted
• 250 gSugars, granulated
• 12 gButter, salted editorial addition
• 25 gSugars, granulated

Method

1. In a bowl combine 400 g flour, 7 g dried yeast and 5 g salt, add 250 g lukewarm water and 25 g melted salted butter and knead into a smooth, elastic dough.
2. Cover and leave to rise for 60 minutes until doubled.
3. Beat 250 g cold salted butter between sheets of paper into a 25 × 25 cm slab. Roll the dough to 25 × 40 cm, lay the butter on two thirds, fold like a letter and press the edges.
4. Wrap the dough and chill for 20 minutes.
5. Roll to 25 × 50 cm and fold in three (first turn). Wrap again.
6. Chill for 20 minutes.
7. Sprinkle with 125 g sugar, roll to 25 × 50 cm and fold in three (second turn). Repeat at once with another 125 g sugar (third turn); work quickly, otherwise the sugar draws water out of the butter.
8. Roll to 30 × 40 cm and cut into 12 squares of 10 × 10 cm. Grease the muffin cups with 12 g salted butter and sprinkle with 25 g sugar, fold the corners of the squares to the centre and place them in the cups.
9. Leave to prove for 30 minutes.
10. Bake for 30 minutes in an oven preheated to 200 °C until deep caramel coloured.
11. After 5 minutes turn out onto a rack while the caramel is still liquid and leave to cool.