Ingredients
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Method
- 1
Mix the flour, yeast and salt, then stir in the water to make a soft dough. Knead for 8 minutes until smooth and stretchy. Cover and leave for 1 hour to double.
60 min - 2
Put the butter between two sheets of baking paper and bash into a 15 cm square about 1 cm thick. Chill it.
- 3
Roll the dough to a 30 cm square. Set the butter in the middle like a diamond and fold the corners in to enclose it, pinching the seams.
- 4
Dust the work surface with 50 g of the sugar. Roll the dough into a long rectangle, fold in thirds like a letter, then turn and repeat the sugar, roll and fold twice more. If the butter gets soft, chill the dough for 20 minutes.
- 5
Roll out to a 30 cm square and cut into 8 squares. Fold the four corners of each square into the middle and press down. Put each in a well greased muffin hole sprinkled with sugar.
- 6
Cover and prove for 30 minutes. Heat the oven to 200°C (180°C fan). Sprinkle the tops with the last sugar.
- 7
Bake for 30 minutes, until deep golden and sticky. Leave 2 minutes in the tin, then lift out before the caramel sets. Best eaten warm.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
