Recipe
Gently mix together all the ingredients except the butter.
Kneed in a stand mixer for about 10 minutes, then slowly incorporate the butter.
Keep kneading until a ball of dough forms.
Leave to rise at room temperature for 2 hours.
Punch down the dough and roll it out onto a tray before covering with plastic film.
Store overnight in the refrigerator.
Weigh out, shape, and glaze.
Leave to rise for about 2 and a half hours at 25°C (75°F), then glaze again.
BAKING: 160-180°C (320-355°F).