1. Prepare the Dough

• Dissolve yeast in warm water. Let sit for 5–10 minutes until foamy.
• In a large bowl, combine flour, salt, sugar, melted butter, and yeast mixture.
• Mix until a soft dough forms. Knead for 5–7 minutes until smooth.
• Cover and refrigerate for 1 hour.

2. Shape the Butter Block

• Place cold butter between two sheets of parchment.
• Pound and roll into a 6×6 inch square. Chill until firm but pliable.

3. Laminate the Dough

• Roll chilled dough into a 9×9 inch square.
• Place butter block in the center, like a diamond. Fold dough corners over butter to seal.
• Roll into a 12×12 inch square. Sprinkle with 2 tbsp sugar.
• Fold into thirds like a letter. Rotate 90°, roll again, sprinkle sugar, and fold.
• Repeat this process 3 times, chilling for 30 minutes between each fold.

4. Final Shaping

• Roll dough into a 12×12 inch square. Cut into 4-inch squares.
• Fold corners of each square toward the center to form a round shape.
• Place in a well-buttered muffin tin or ring molds.

5. Final Rise

• Let shaped pastries rise at room temperature for 45 minutes.

6. Bake

• Preheat oven to 400°F (200°C).
• Sprinkle tops with remaining sugar.
• Bake for 30–35 minutes until deeply golden and caramelized.
• Cool slightly before unmolding—sugar will be molten!