Dough – all-purpose flour – salt – sugar
Prepare the dough. Combine all the dough ingredients in a stand mixer and mix for 10-15 minutes until it forms a smooth, slightly sticky ball of dough.
Place the dough in a greased bowl, cover it, and let it ferment for 3-4 hours at room temperature. It should become puffier. Then, refrigerate the dough overnight.
Prepare the Butter Packet. About 4 hours before continuing, mix the butter and flour together and shape it into a 15x20cm (6×8 inch) rectangle. Chill it in the fridge for 10-30 minutes.
Laminate the Dough. Roll out the chilled dough into a 40x20cm (16×8 inch) rectangle. Place the butter packet in the middle and fold the dough over from both sides to enclose the butter.
Roll the dough into a 25x50cm (10×20 inch) rectangle. Fold the dough into thirds, like a letter, and refrigerate for 30 minutes.