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My husband bought me this beautiful cookbook Patisserie from William and Suzue Curley for Christmas. Although the recipes are somewhat complex I’ve decided to first try the easy ones. But I am sure they are delicious as the complex ones. This wonderful pastry is combination of yeast dough and puff pastry. Bathed in butter and sugar, they give you caramelized piece of art. I have made slight changes regarding the original recipe which I will mention in the process.

 

Ingredients:

 

  • 275 gr plain flour
  • 5 gr (1 tsp) salt
  • 235 gr butter
  • 5 gr (1 tsp) fresh yeast (I used 1 tsp dry active yeast)
  • 165 ml tepid water
  • 225 gr caster sugar plus extra for folding

 

Put the flour and the salt in a bowl and rub in 10 gr of the butter.

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Mix the yeast with the water, then add to the flour and knead for 6-8 minutes until the dough becomes elastic. Chill the dough in the fridge for 1 hour.

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Take the remaining butter and shape into the form of rectangle measuring 10×6 cm, cover it with foil and let it chill in the fridge.

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Roll the dough into the rectangle on a lightly floured surface. Place the butter in the center and fold the dough over the butter to encase it.

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Turn the dough 90 degrees clockwise and roll it into the rectangle shape (45×15 cm).

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Fold one side over so that the edge lies at two-thirds of the length of the rectangle.

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Fold the other side over to make three layers.

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Again, turn the dough 90 degrees clockwise and repeat the process.

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Wrap in the plastic foil and chill in the fridge for 1 hour.

Preheat oven to 180 degrees.

Sprinkle sugar on the work surface, make another turn with dough as mentioned above (just one more time, not two as before). When doing this remember to always generously sprinkle the dough with sugar (it should take all the sugar, just leave little for folding).

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Roll the dough into 40×35 cm square and cut 12 squares with the sharp knife.

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Take each and put it on the remaining sugar. Fold in all 4 corners and press them in the center.

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Press the 4 corners into the center again.

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You can bake them in twelve 7 cm rings, but I don’t have them so I’ve used glass bowls of the same dimension.

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In the book says to grease rings with butter, but I decided to put parchment paper on the bottom of the bowls because the first time I was making them they stuck and couldn’t get out. Also, the book says to bake them for 25-30 minutes. That wasn’t enough time for my little buns. They were a bit raw inside and there were no nice layers of dough. My husband liked them that way, but hey, he likes the raw pancakes too. For nice layers and caramelized, crispy taste I had to bake them for 55 minutes. They are best served the same day.

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