Place the flour into a stand mixer bowl

Add the yeast on one side of the bowl

Add the salt to the opposite side of the bowl

Add the water

Melt 25g of the butter and add

Using a dough hook, mix on a slow speed for 2 minutes

Increase to a medium speed and mix for a further 6 minutes

Turn the dough out onto a lightly floured surface and shape into a ball

Lightly oil the bowl and return the dough to it, seam side down

Cover and leave to prove for an hour

Prepare two pieces of parchment paper, 20cm square

Mark a 14cm square on one

Place the butter onto the unmarked parchment paper and cover with the marked parchment paper

Bash the butter using a rolling pin and then roll out to fit the 14cm marked square

Place the butter into the fridge to chill

Turn the dough out onto a lightly floured surface

Gently knock back and then roll into a 20cm square

Place the butter onto this with the corners of the butter lining up with the sides of the dough

Fold the corners of the dough over the butter, totally enclosing it

Roll out to a 45 x 15cm rectangle

Mark the length into 15cm sections and fold the bottom section up

Fold the top section down and cover with cling film

Place into the fridge for 30 minutes

Once again roll out to a 45 x 15cm rectangle and repeat the folding process

Cover with cling film and place into the fridge for 30 minutes

Repeat once more

Repeat the folding process and then working as fast as you can, roll out to a 40 x 30cm rectangle

Cut into 12 squares

Pinch the 4 corners together and place each piece of dough into a well greased muffin tin

Cover with a cloth and leave to prove for 30 minutes

Preheat the oven to 220° Celsius

Place the tin into the oven and bake for a total of 30 minutes

Cover with foil after 10 minutes to prevent the tops from burning

Remove and place on a wire rack to cool as soon as you can handle the cakes