Ingredients
For the tempera
- 135 g of T45 flour
- 135 g of T55 flour
- 1 teaspoon(s) of fine salt
- 5 g of fresh baker's yeast
- 165 g of cold water
- 10 g of softened butter
For turning
- 225 g of butter with preferably 84% fat
- 225 g caster sugar
Preparation
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Prepare the tempera: in the bowl of a food processor fitted with the hook, pour the sifted flours. Make a well in the center and place the salt on one side and the crumbled yeast on the other (they should not touch each other). Pour in the cold water and the softened butter, then knead slowly for 5 minutes. Form a ball on the work surface, wrap it in film and place it in the refrigerator for 1 hour 30 minutes.
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Take the dough and butter out of the refrigerator (they should have the same texture). Roll out the dough on a floured work surface to obtain a regular rectangle of approximately 50 x 20 cm, 8 mm thick. Work the cold butter using the rolling pin to obtain a rectangle measuring 25 x 20 cm. Place the butter in the center of the dough and fold it over to trap the butter inside. Seal it while pressing lightly with the rolling pin before rolling out the dough once again into a rectangle on a work surface sprinkled with sugar. Make a simple turn by folding the dough into 3 parts: fold one end towards the center, then pass the other end over it to obtain 3 layers. Seal lightly with the rolling pin, then wrap and refrigerate for 30 minutes.
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Once the resting time has passed, sprinkle the work surface with sugar and place the dough facing you so that the fold is on the right. Make a second simple turn while incorporating sugar when folding. Cover and refrigerate for 30 minutes.
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On a work surface dusted with sugar, roll out the dough into a wide rectangle 4 mm thick. Sprinkle with the remaining sugar before rolling the dough onto itself to obtain a long roll. Cut into 5 cm pieces and place them flat in a 24 cm diameter pastry ring on a baking tray lined with baking paper. Cover the mold with a cloth and leave to rise at room temperature near a heat source for 1 hour 30 minutes.
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Preheat the oven to 180°/th. 6, then bake for 35 to 45 minutes. Leave to cool for a few moments before unmolding and enjoy warm.
