Butter Sandwiches

Stir the crumbled yeast, sugar and 400 ml lukewarm water until the yeast has dissolved. Cover and let stand for 10 min.

Melt the fat in a small saucepan, but do not let it brown.

3. knead the flour, salt, liquid fat and yeast water first with the dough hook of the mixer, then with your hands to a smooth dough.

Let the dough rise in a warm place with the lid closed until it has about doubled in size.

5. knead the dough again heartily and roll out on a little flour to a rectangle of about 30×60 cm.

6. divide soft butter into 3 portions.

7. evenly spread one butter portion in flakes on the dough, leaving the bottom third of the dough uncovered. Fold the uncovered dough piece toward the center over one-third of the dough with the butter flakes. Place the dough third with the uncovered flakes over the side that has been folded flat. No butter will be visible at this point.

8. firmly flatten the edges of the dough. Roll out dough one more time on a little flour to form a 30 x 60 cm rectangle. Roll in one direction at a time to make the dough flaky. 9.

Repeat this process 2 more times. The last time, roll the dough into a 20 x 30 cm rectangle only.

10. cut the dough into 18 portions. Place on a baking sheet lined with parchment paper.

11. let dough pieces rise in a warm place with the lid closed until doubled in size.

12. bake in heated oven at 220 °C , convection oven 200 °C

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