Laminated enriched yeast dough

Method

1. Place the flour, sugar and salt in a food mixer fitted with a dough hook, or a large mixing bowl. Place the yeast and 50ml of the cold water in a bowl and whisk until the yeast is dissolved. Add to the flour then pour in 300–350ml cold water and mix to a soft dough.
2. Tip out onto a floured work surface and knead really well until the dough feels quite elastic.
3. Roll out the dough to a large rectangle, about 60cm x 30cm, with the long side facing you, then place to one side.
4. Place the chilled butter between two sheets of silicone paper and bash flat with a rolling pin to a 30cm x 20cm rectangle about 1cm thick.
5. Put the butter in the centre of the dough and fold one side of the dough over the butter, from left to right, then fold the other side over to meet it, covering the butter. Pinch together at the top and bottom open ends to seal the butter inside. Fold in half lengthways.
6. Turn 90 degrees then roll out again to a 60cm x 30cm rectangle, with the long side facing you. Fold one-quarter of the dough across to the centre, from left to right, then fold the other side over to meet it. Fold it in half lengthways, then repeat the whole process twice more, starting from the point where you turn the dough by 90 degrees.
7. Fold over, then cover and place in the fridge to rest overnight before using to make croissants or Danish Pastries.