CHEESECAKE CROISSANT BUNS

Combine all ingredients for the dough except the 50g butter and 130g butter, and knead using a hook attachment on a standmixer for 5-7 minutes on medium-high speed

Add the 50g softened butter and knead again for 5 minutes until the butter is incorporated into the dough

Cover the dough and let it rise for about 1 hour at room temperature

Once it is chilled, roll it out into a 5.5"x11" rectangle. Cover in cling wrap and place in the freezer for 5 minutes followed by refrigerating for 30 minutes

In the meanwhile, take the 130g butter and place it in parchment paper you've folded to form a 5x5" square. Beat the butter with a rolling pin to flatten it out fully all the way to the corners of the parchment paper square. You want the butter to form an even, square shaped block.

Refrigerate the butter for 15 minutes

Encase the butter square into the dough rectangle, and fold the dough to seal the butter on all edges neatly

Roll out gently into a large rectangle that is about 1cm thick. Keeping the short edge towards you, fold down the top into the middle and then the bottom, so you get a three-layered fold (called a single turn or simple fold)

Refrigerate for 10-15 minutes. Then roll out again into a large rectangle that is about 7mm thick. Then perform a double turn: fold both short edges towards the middle until they meet each other. Then fold into half. You will form 4 layers in this turn.

Refrigerate for about 30-60 minutes. Then roll out into a 9x16" rectangle and proceed to the shaping steps below!