Step by step

1. Add the water, yeast, 1 tablespoon of sugar, flour, salt and butter to the bowl of the stand mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater). Mix on speed 1 for 5 minutes until a soft, stretchy dough forms.

2. Cover the bowl with a clean towel & let rise in a warm place until doubled in size which is approximately 1.5 hours.

3. Turn the dough out onto a floured surface and roll out in a 30 cm x 20 cm rectangle. Grate half of the butter over the dough. Fold 2 sides on the middle of the dough (like you would fold a letter). Refrigerate for 30 minutes.

4. Roll the dough out again and grate the remaining butter over the dough. Fold the dough again onto itself and roll out. Repeat this step 3 times. Bring the dough to the fridge and let rest for 1 hour.

5. Mix together 150 g of caster sugar with 2 teaspoons of salt. Sprinkle some of the sugar onto a surface and place the dough on top of it. Sprinkle sugar on the dough as well. Roll out a large rectangle. Sprinkle more sugar in between the passing of the rolling pin.

6. Sprinkle a small amount of the sugar and salt mixture in a buttered muffin tray.

7. Use a pizza cutter to cut the dough in 12 equal squares. Bring the corners of each square toward each other and pinch together. Transfer the pastries to the muffin tin.

8. Bake for 25 minutes in a 190°C pre-heated oven. Remove the pastries from the baking tin to a wire rack as soon as they come out of the oven.