Preparing the Frozen Butter: Measure 85 grams of butter (try to have it in one piece only) and put it in the freezer for at least an hour.

Preparing the Butter Slices: Measure 85 grams of butter and cut it into thin slices. (about 1/4 cm thick)

Preparing the Dough: In a large bowl mix together the all-purpose flour, sugar, and salt. ***Make sure the bowl is really big to ensure ease of mixing***

Adding the Frozen Butter: Once the flour, sugar, and salt are completely mixed, take the grater and directly grate the frozen butter on top of the flour in the bowl. TIP: To ensure ease of grating and to avoid the butter from sticking to your hands, gently dip the piece of butter in the bowl of flour until it is lightly coated and continue grating.

Once all the butter is grated, using your hands gently coat all the butter with the dry flour. Do not press or apply any pressure. Lightly toss the butter and flour until coated. (Refer to video lesson)

Now take the sliced butter and put the slices in the flour. Ensure that no two slices are stuck together. Gently toss the slices in the flour until all of them are evenly coated in flour.

Hydrating the Dough: Now slowly start adding the ice-cold water to the flour. Do not knead this like regular dough. Instead, start tossing it and bunching it. (Refer to video lesson) Continue to add water until it starts to come together.

Once it starts coming together stop kneading. (don’t worry about the dry bits)

Spread a piece of plastic wrap and empty the dough bowl onto it. Now cover it with another piece of plastic wrap. Then fold it from all sides to seal it. Now press down on the flour and roughly make a square out of it.

Chilling the Dough: Refrigerate this plastic-wrapped dough for 60 minutes.

Getting ready for folding the dough: Clear out the workstation and have with you a plate with some dry all-purpose flour (for sprinkling), a rolling pin or dowel pin, and a bench knife.

1st Fold: Take out the dough from the refrigerator and remove the plastic wrap. Sprinkle some dry flour on the work surface and place the dough on it. Start by beating the dough with a rolling pin (about 15-20 times). Then start rolling the dough into a rectangle (1:3 ratio). To ensure straight sides use the bench knife to push in and collect the dough. Continue rolling until the dough is about ½ cm thick. (Refer to video lesson)

Then, using the bench knife make two rough marks on the dough diving it into three equal parts (lengthwise). Then fold the outer two parts onto the center one. (like you would fold a letter)

2nd Fold: Now place the dough with the open side of the fold on your right side. Beat the dough using the rolling pin (about 15-20 times) to lock in the layers. Then, using the bench knife make two rough marks on the dough diving it into three equal parts (lengthwise). Then fold the outer two parts onto the center one. (like you would fold a letter)

3rd Fold: Sprinkle some dry flour on the work surface. Repeat the previous step one more time.

Final Resting and Chilling: Now wrap the dough in plastic wrap and make sure it is sealed from all sides. Refrigerate for at least 2-3 hours or up to 24 hours.