A bread pastry layered with butter and sugar. It's like a cross between a croissant and a cinnamon roll without the cinnamon. At least that is the best way to describe it, I suppose. These are labor intensive little pastries but if you have the time it is well worth it. Most of the time is spent waiting. But you have to be ready when the dough is ready so whatever you are doing while you wait in the meantime can't be to involved because timing is important here.
So first you make the dough and let it rise for an hour at room temp and then another hour in the fridge...…. So two hours in already. Then you roll it out and fold it, roll and fold, then in the fridge for 30 minutes...…. Then you roll it out and add lots of butter, fold, roll and fold and in the fridge for 30 minutes.
Then roll and add sugar, fold , roll, fold, fridge for 30 minutes.
Then add more sugar , roll, fold, roll , fold. roll.
Now you get to cut them out and shape them. Woohoo. we're getting close.
Very close now. Within the hour we will be there.
Proof for about an hour and bake.
They are delicious. A unique taste experience. The way the sugar caramelizes is something that you don't forget. And will probably think about for days to come.
I made these because someone told me they are one of the best pastries they had ever eaten. So I had to try. I'm glad I did. If you ever have about 5 hours to spend making them I highly recommend it. Hope you enjoy.
