The laminated dough is always the same as the one I use, there is a detailed video about it if you want to watch it.
Let the dough rest for 2 hours after laminating.
The thickness of the dough should be a bit thick so that they puff up nicely in the oven.
Preheat the oven to 200°C (top and bottom heat with fan).
Do not skip the coarse sugar, it's what makes them so delicious.
