Puff pastry buns

Ingredients

For the butter block:

400 g butter

175 g flour

For the flour block:

185 g water

1/2 tsp salt

1/4 tsp 9% vinegar

420 g flour

115 g butter

Butter block: Beat the butter with a mixer on low speed until creamy, add the flour, and mix. Form into a 15 x 20 cm rectangle, wrap in plastic wrap, and refrigerate for 2 hours.

Flour block: Mix the flour and butter until crumbly, add water mixed with salt and vinegar, and knead briefly. Form into a 10 x 15 cm rectangle, wrap in plastic wrap, and refrigerate for 2 hours. Also, place the rolling pin and mat in the refrigerator.

 Remove the butter block, notice when it begins to become elastic, and roll it out on a well-floured, cold mat into a 30 x 18 cm rectangle. Place a flour block on half of the rolled-out butter block, cover with the other half of the butter block, seal the edges, wrap in plastic wrap, and refrigerate for 2 hours. Add the mat and rolling pin.

Remove the dough from the refrigerator and roll it out on a well-floured mat into a 50 x 17 cm rectangle (approximately 1 cm thick, with the length being 3 times the width). Fold the dough like a book (visually divide the rectangle into 4 pieces along the long side, fold the two outer pieces (quarters) inward, then fold in half). Wrap in plastic wrap and refrigerate for 2 hours. Add the rolling pin and mat. Repeat. Refrigerate overnight (3 to 48 hours).

 Roll out the dough and fold it like a letter (divide the rectangle into three parts along the long edge, fold one of the outer parts (one-third) inward, then fold in half). Wrap in plastic wrap and refrigerate for 1 hour.

Roll out to a thickness of 3 mm and refrigerate for 30 minutes. Bake at 200°C until done.

Enjoy!