500 g Manitoba flour (strong flour)
95 g ointment butter
95 g sugar
25 g honey
3 eggs + 1 yolk
50 g lukewarm water about 28/30 °
20 g brewer’s yeast
5 g salt
Prepare 165 g of butter separately for lamination
Put all the ingredients in the mixer except water and brewer’s yeast.
Turn for a minute to mix the ingredients, then add the yeast that you have previously dissolved in water.
Turn for about 25-30 minutes until the dough is smooth.
Take the dough, pour it, cover with plastic wrap and allow to cool in the refrigerator for at least 30-40 minutes at 4 ° -5 °
In the meantime, work the butter in a planetary mixer, roll it up and create a rectangular pan with the help of a rolling pin and put it in the refrigerator.
Take out of the refrigerator 10 minutes before lamination.
Then incorporate the butter, closing in a bundle, flatten the dough with a rolling pin and laminate giving 3 folds as desired with a 3-4-3 or 4-3-3 sequence. After each fold, refrigerate 30-40 minutes, covering with plastic wrap.
Roll out the dough to 3.5 mm, cut into a triangle, let rise, remembering that the dough must triple.
Tip: if desired, they can be rolled and frozen and left to rise in the evening for the following morning.
Bake at 180 ° for about 15-18 minutes, fan oven.