Ingredients
Equipment
Method
- Dissolve the fresh baker’s yeast in warm water, let it sit for about 10 minutes until frothy.
- In a large bowl, combine the flour and a pinch of salt; add the activated yeast mixture and mix until smooth.
- Cover the bowl with a damp cloth and let the dough rest for 1 hour.
- Roll out the dough into a rectangle and spread softened butter evenly across it; sprinkle sugar over the butter.
- Fold the dough into thirds like a letter and rotate it a quarter turn; repeat this process three times, adding more sugar each time.
- Shape the dough and place it in a buttered mold; let it rise for 30 minutes while preheating the oven to 200°C (400°F).
- Bake the pastry for 35-40 minutes until golden brown and caramelized; let it cool before unmolding.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1.5mg
Notes
Use high-quality butter for the best flavor. Chill the dough between folds to maintain structure. Be patient with the rising times for airy layers. Store in an airtight container at room temperature for up to two days, or refrigerate to extend shelf life. For freezing, wrap individual portions and place in a freezer bag; reheat in the oven for best results.
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