Ingredients
250 ml warm water
15 ml white sugar
5 ml active dry yeast
300 g bread flour, divided
30 ml melted butter, or more as needed
5 ml kosher salt
225 g ice-cold unsalted butter, divided
160 g white sugar
10 ml sea salt
Directions
Step 1
In a large bowl, combine warm water, sugar, and yeast. Let it rest until foamy, about 5 minutes.
Step 2
Add 240 g of the flour, 15 ml melted butter, and salt to the yeast mixture. Stir with a wooden spoon until a very wet, sticky dough forms.
Step 3
Dust the work surface with the remaining 60 g of flour. Transfer the dough onto the floured surface. Knead the dough, folding in excess flour as needed, until it is soft, slightly sticky, and elastic. Place the dough into a greased bowl, cover it, and let it rise in a warm place until doubled in volume, about 1 hour and 30 minutes.
Step 4
Mix together sugar and most of the sea salt in a bowl to make the seasoned sugar. Taste and add the remaining salt if desired.
Step 5
Grease a 12-cup muffin tin with the remaining 15 ml of melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn the tin over and return the excess sugar to the bowl. Set the muffin tin aside for later use.
Step 6
Transfer the dough onto a floured surface and press it into a rough rectangle. Roll the dough into a rectangle about 3-6 mm thick. Grate 1 stick of ice-cold butter over the dough, leaving a 2.5 cm border. Flatten the butter using lightly floured hands. Fold the rectangle widthwise into thirds. Press gently to square out the edges, then place it onto a silicone-lined baking sheet. Wrap it in plastic and refrigerate for 30 minutes.
Step 7
Roll the dough into a large rectangle again, pulling and stretching the corners as needed. Grate the remaining stick of ice-cold butter over the surface. Pat it down with floured fingers and fold it into thirds. Roll it back out into a rectangle and fold it into thirds. Repeat the rolling and folding process one more time. Wrap it in plastic and refrigerate for at least 1 hour.
Step 8
Preheat the oven to 190°C.
Step 9
Sprinkle a generous amount of seasoned sugar onto your work surface. Place the dough onto the sugar and sprinkle more sugar on top. Roll the dough into a large rectangle about 3-6 mm thick, turning and topping with sugar between rolls.
Step 10
Use a pizza cutter to trim away uneven edges. Cut the dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center, then place them into the prepared muffin cups. Sprinkle more sugar on top. Let them rest for 10 minutes.
Step 11
Bake in the preheated oven until browned and puffed, for 25 to 30 minutes. Transfer the pastries to a cooling rack while still hot. Let them cool for 15 minutes before serving.