Preparation time: 25 minutes
Cooking time: 25 minutes
500g bakers’ flour
10g dried yeast
340ml tepid water
425g salted butter
10g fine salt
500g white sugar
1 Preheat oven to 200°C. Combine the flour, yeast and water in the bowl of an electric mixer and beat with the dough hook attachment for 5 minutes, until a fairly smooth dough forms. Add 50g butter salt and mix for 3 more minutes.
2 Turn the dough out onto a lightly-floured bench and knead for 5 minutes, until very smooth. Transfer to a lightly-oiled bowl, cover with cling film, and refrigerate for 2 hours, until doubled in size. Place the remaining butter on a sheet of freezer plastic, then top with a second sheet. Beat with a rolling pin to become malleable, the roll out to a 30cm square.
3 Roll out the dough to a rectangle 65cm x 35cm, then place the butter square on one half, fold the dough over and roll out to a rectangle 75cm x 45cm. Scatter with 1 cup sugar, spreading onto both sides, then fold the dough so one edge is 15cm from the opposite and, then fold over the other end to meet.
4 Repeat the last step three more times, creating layered pastry with sugar between. Wrap with cling film and refrigerate for 1½ hours.
5 Roll out to a rectangle 70cm x 35cm, then cut into two squares. Fold in corners into the centre, then place fold-side-down in a buttered 24cm solid-based cake tin. Cover with cling film and set aside to rise for 2 hours, until doubled. Bake for 25 minutes, until deep-golden, then invert onto a wire rack to cool.