Bloom yeast in warm water with about 1 tbsp of the sugar in the recipe. Let sit for 5-10 mins until frothy.

Add remaining sugar, eggs, yeast mixture, and salt in a medium sized mixing bowl. Mix together well.

Start adding flour while stirring/mixing until fully incorporated using either your hands or a spoon.

Knead for around 5 minutes until the ingredients have come together.

Cover with plastic wrap or a damp kitchen towel and let rise at room temperature for around one hour.

Prep your butter block for lamination.

Shape the butter into a square about 6 inches by 6 inches.

When your dough is done rising, turn out the dough onto a well floured surface and shape into a square that measures about 8 inches by 8 inches.

Place your butter block on top of the dough square, on a diagonal so the corners touch the mid points of the dough edges.

Fold in the dough corners towards the center and pinch the edges to seal the butter block inside the dough.

Roll out your dough into a rectangle that is at least 16 inches in length.

Fold the rectangle like a letter: bottom third over the middle, then top third over the bottom.

Wrap the rectangle in plastic wrap and place in the fridge for 15-20 minutes.

Repeat the rolling and folding process for the butter.

Once you've reached the right length, repeat the fold: bottom third over middle third, then top third over bottom third.

Wrap this in plastic wrap and return to the fridge again for 15-20 minutes.

Roll out your laminated dough and cut it into desired shapes.

Transfer the shaped pastries to a baking sheet lined with parchment paper.

Cover the pastries on the baking tray with plastic wrap and set aside to rise for at least 2 hours.

Preheat your oven to 375 degrees F (190 C) with about twenty minutes of proofing time left.

Egg wash the pastries and bake for about 15-20 minutes on the center rack or until golden brown.

Let the pastries cool on a wire rack when done.