Steps
- Mix 300g of bread flour, 5g of instant yeast, 1 teaspoon of salt, 200ml of warm water, and 25g of melted unsalted butter with a dough hook for 2 minutes on low, then 6 minutes on medium.
- Shape into a ball, place in an oiled bowl, cover, and rise for 1 hour. Flatten 250g of cold unsalted butter between parchment into a 5½in / 14cm square and chill.
- Roll the dough to an 8in / 20cm square. Center the butter diagonally and fold the dough corners over it to seal.
- Roll to 18 × 6in / 45 × 15cm. Fold the bottom third up and top third down; wrap and chill for 30 minutes. Repeat this turn twice more, chilling for 30 minutes each time.
- Roll to the same rectangle, sprinkle with 100g of superfine sugar, and fold in thirds. Quickly roll to 16 × 12in / 40 × 30cm, lightly sprinkle with more sugar, and cut into 4in / 10cm squares.
- Grease muffin cups well. Set a square in each, gathering its corners toward the center; sprinkle lightly with sugar. Cover and rise for 30 minutes, until slightly puffy.
- Preheat the oven to 425°F / 220°C. Bake for 30-40 minutes, until golden, covering loosely with foil halfway through if needed. Cool for 2 minutes, then carefully turn out onto a rack.