Mix all ingredients for the dough. Knead the dough until it gets smooth.

Let the dough bulk ferment until it has doubled in size, about 5 hours at 80°F/27°C.

Dump out the dough on a lightly floured working surface and shape it into a round. Roll out the dough into square about 13x13 inches / 33x33 cm.

Roll out the butter (or use a cheese grater) into a square, about 12x12 inches / 30x30 cm, and place it on the dough according to the picture in the blog post. Fold the dough into an envelope.

Fold the envelope into three. Roll out the dough to a square about 16x 8 inches / 40x20 cm and fold it into three again. Place the dough in the refrigerator wrapped up in cling film for 15 minutes.

Mix all the ingredients for the filling.

Roll out the dough to a rectangle, about 12x10 inches / 30x25 cm. Spread the filling on the dough. Leave one side free from filling.

Roll the dough into a cylinder and let it rest, wrapped up in cling film, in the refrigerator for 30 minutes with the seam side down.

Preheat the oven to 482°/250°C.

Cut the dough cylinder into 3/4" / 2 cm thick rolls, and place them on parchment paper. Let the rolls proof at room temperature for 2-3 hours.

Brush with egg wash and sprinkle with coarse granulated sugar.

Bake for 15 minutes or until golden brown.

Let the rolls cool for 15 minutes.