Mix the flour, salt, and sugar. Gradually add the water, reserving some to adjust texture, and the Cake Butter.
Once the dough gains consistency, add the dissolved yeast and develop the gluten.
Divide the dough into 3 kg portions. Let rest at room temperature for 20-30 minutes.
Then chill at -7°C for 1 hour and finally store at 2°C overnight.
Roll the dough to 60x40 cm and the butter to 30x40 cm.
Chill both for 20 minutes at -3°C. Then laminate the dough with the Croissant Butter, making a double fold followed by a single fold.
Chill at -7°C for at least 1 hour or until the next day.
Roll out the dough and cut according to the ring size you want to use.
Shape into rings, fill with flan cream and freeze.
Finally bake for 20 minutes at 180°C.
