Preparation time:

3 hours 30 minutes

First rise:

1 hour

Chill:

30 minutes

Second rise:

1 hour

Baking:

30 minutes

Storage:

Up to 48 hours

Ingredients for the dough:

2 1/4 cups sifted all-purpose flour (275 g)
1 teaspoon salt (5 g)
1 1/2 teaspoons fresh yeast (5 g)
2/3 cup cold water (165 ml)
2 teaspoons melted and cooled unsalted butter (10 g)

For the lamination:

1 cup high-quality salted butter, without salt crystals (225 g)
1 cup granulated sugar (225 g)

Preparation:
In the bowl of a stand mixer fitted with a dough hook, add the flour and salt and mix. Add the crumbled yeast and melted butter. Knead for 10 minutes on low speed, then 2 minutes on medium speed. Cover with plastic wrap and let rise for 1 hour at room temperature. Then chill for 30 minutes.
Meanwhile, take the butter out and let it come to room temperature. Roll it into a square between two sheets of parchment paper. Refrigerate until needed.

Butter lamination:
Roll out the dough on a floured surface into a rectangle. Give the dough 2 single turns with the butter. Chill the dough for 1 hour.

Sugar lamination:
Lightly dust the work surface with some sugar, then place the dough on top and roll it out into a rectangle about 8 inches wide by 24 inches long (20 cm x 60 cm). Sprinkle 1/3 of the sugar over the top, then give the dough a single turn, sealing the edges. Rotate the dough a quarter turn to the right and roll it out again from the center to the edges, gently so the sugar doesn't spill out. Repeat this process 2 more times with the remaining sugar.

I made strips. Roll the strips into spirals and place them in buttered and sugared rings. Let rise for 1 hour. Bake at 350°F (180°C) for 30 minutes. Remove from the rings and place on a wire rack.

Thanks to carine-cakes for her advice.

Recipe by Christophe Felder

For more details:

https://billieandthefireflies.wordpress.com

Caramelization technique by Christophe Michalak