Method (4–5 hours)

Make Dough (110 mins)

• Get a big mixing bowl and add water, sugar and yeast
• Wait ~10 mins to wake up the yeast
• Add 2 cups flour, plus the butter and salt
• Mix with a wooden spoon to make a shaggy dough
• Bring together with rest of the flour as needed on a table
• Knead into soft, sticky, elastic ball
• Let rise for ~90 minutes

Laminate (120 mins)

• 2 times:
  • Roll out dough to 5 mm (³⁄₁₆“)
  • Grate a stick of butter onto dough
  • Do a letter fold
  • Refrigerate for 30 mins the first time, 10 the second
• 2 times:
  • Roll out dough to 5 mm
  • Do a letter fold
• Refrigerate until ready

Additional Prep

• Make seasoned sugar
• Butter a 12 cup nonstick metal muffin tin
• Dust buttered cups with seasoned sugar

Shape (35 mins)

• Use seasoned sugar to roll out dough to 5 mm
• Cut into a clean 4:3 aspect ratio rectangle
• Cut into 12 squares
• Dust with more sugar
• Bring corners together and place into cups
• Dust with more sugar

Bake (35 mins)

• Preheat oven while proofing in the muffin tin
• Bake at 375°F for 25–35 mins
• Don’t forget to bake the scraps too
• Remove from tin before they solidify in there