1 pkg. active dry yeast
1 3/4 cup warm water
5 cups flour
1 1/2 tsp salt
2 cups cold, salted butter
2 Tablespoons butter, melted
2 cups granulated sugar
In a medium bowl add yeast and warm water; stir to dissolve. Let stand until foamy. In a bowl of a stand mixer fitted with a dough hook, combine flour, salt and melted butter on low speed. Add water/yeast mixture and continue to mix until well combined , smooth and elastic.
Place dough in buttered bowl, cover and allow to rise 1 hour or until doubled in bulk. Punch down dough and recover, refrigerate for 2 hours. Slice chilled butter intil 1/2 slices length wise. Form butter in 8×8 inch square, wrap and refrigerate until well chilled and firm.
On lightly floured surface, roll out chilled dough to 18×18 inch square, place butter in center of dough, lightly sprinkle with some of the 2 cups of sugar and a dash of sea salt . Fold dough over butter and seal edges. Roll dough out in to 24×8 inch rectangle and sprinkle again with a bit of sugar and a dash of sea salt. Fold dough into thirds as you would a business letter, aligning edges and brushing off any excess flour. Wrap dough in plastic and chill for at least 1 hour or longer. This completes the first three turns.
Repeat the rolling and folding process two more times, starting with the dough positioned with flap opening on the right, as if it were a book. Refrigerate again at least 1 hour between the second and third turns. After third turn, wrap the dough and refrigerate overnight.
Preheat oven to 425 degrees. Line jumbo muffin tins with paper liners.
On a sugar work surface rather than floured, roll out chilled dough to 24×8 inch rectangle. Cut the rectangle into 12 squares. Fold the corners into the center of each square, working quickly so the butter doesn’t get too soft. Place each folded square into the jumbo lined muffin tins. Sprinkle with sugar, you should have used the rest of the sugar and a dash of sea salt.
Bake , rotating pans half way through, until golden and caramelized, 30 -35 minutes. Remove from oven and immediately place on cooling rack. Remove paper liners quickly before they cool. You will need to wear oven mitts to handle if you don’t have asbestos hands. Best eaten the day they are made.