Mix yeast into water. Let sit for 10 mins (until its foamy)
Add flour, sugar, and salt. Whisk until mixed. Add Yeast mixture, egg yolk, and melted butter to bowl.
Mix until it forms a dough, and knead lightly. Then pick it up and slap it onto the table and fold it over. after 30-60 seconds it should be smooth.
Place back in bowl, cover with plastic and let rest in fridge for 10 mins
Do first turn: pull edge of dough, and stretch it, and fold it back onto the dough and pat it down. Repeat around the perimeter of the dough. Flip it over, cover with plastic, and let rest in fridge for another 10 mins. Repeat for a second turn and let rest for 25 mins
place dough on wax paper, roll into 18ish cm square and wrap with paper. Make sure completely flat and don't press too hard
Leave in fridge for 12 hours
Cut butter into a 10ish cm square and wrap with paper, pound it into a square like the dough. Place in fridge for 15-25 mins
flatten and elongate dough , place butter diagonally on the dough, and fold the edges of dough back onto the butter. Press joints so no butter is visible.
Flour bench and with rolling pin lightly press down on the dough. roll with even pressure in 1 direction into a (45ish cm) rectangle.
Fold one side 3/4 the way, fold other side 1/4 so they meet. pat the joint down so they stick. Fold the longer bit over the shorter bit. With a rolling pin, lightly tap it down so it's stuck together. Wrap with plastic and rest for 1 hour.
Roll in long direction (the direction you haven't rolled yet). lightly tap it, then roll same as last time with even pressure until its also about 45ish cm long. Grab the top part, fold 1/3 the way down. fold bottom part all the way to the other side (should be a prefect square). Cover with plastic and leave for at least 1 hour (12 hours works best).
Roll into a wider and thicker rectangle. (25cm wide and 6mm thick). If dough is resisting (springing back to where it was before rolling) leave in fridge for another 30 mins.
mark at 11ish cm on one side, and mark inbetween those marks on other side.
Cut points into triangles.
Elongate the triangles a bit, don't pull if they resist. Very tightly (don't squeeze) roll it, and squeeze the end so it sticks.
Add to parchment paper lined tray. Face with the end sticking down.
Brush the tops with egg wash (1 egg whisked together).
Place in cold oven with light on and door slightly ajar for 2 hours. should look puffy and doubled, layers should be almost split. give another egg wash.
bake for 200 degrees for 15-20 mins
Making dough at 8pm, and butter at 8-9am means you can have it done by 3pm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 214 (51%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 101.3mg||31 %|
|Sodium 163.1mg||6 %|
|Potassium 76.5mg||2 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 43.3g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 416
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