Ingredients
Directions
- 1
Mix all ingredients in a stand mixer on low speed until a rough but cohesive dough forms.
- 2
Flatten the dough into a 20cmx15cm rectangle and cover with plastic wrap.
- 3
Refrigerate for 2 hours.
- 4
Mix flour and vanilla in a stand mixer with a paddle attachment until combined then mix in butter until a smooth paste forms.
- 5
Spread the paste on parchment paper and use a scraper to spread it roughly into a 30x20cm rectangle.
- 6
Place another parchment paper on top and use a rolling pin to gently even it out. Refrigerate until hard.
- 7
Pull out your butter sheet from the fridge and wait until it is slightly softened and can be bent without breaking.
- 8
Cut the butter sheet in half and sandwich the dough block between the two sheets.
- 9
Generously flour and roll the dough to roughly 75cm and fold the dough in thirds. Cover and refrigerate for 1 hour.
- 10
Repeat 4 more times (5 single folds in total)
