Ingredients:

  • 450g all-purpose flour
  • 225g cold unsalted butter, cubed
  • 7g instant yeast
  • 240g full-fat sour cream
  • 2 large egg yolks
  • 5ml vanilla extract
  • 3g fine sea salt
  • 200g granulated sugar
  • 2g ground cardamom

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, fine sea salt, and instant yeast until well combined.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or food processor, work the butter into the flour until the largest pieces are the size of small peas, ensuring visible chunks of butter remain for lamination.
  3. In a separate small bowl, whisk together the full-fat sour cream, egg yolks, and vanilla extract.
  4. Pour the sour cream mixture into the flour and butter mixture. Fold gently with a spatula until a shaggy dough forms, taking care not to overwork the dough.
  5. Wrap the dough tightly in plastic wrap and flatten it into a rectangle. Chill in the refrigerator for at least 1 hour to allow the yeast to ferment slowly and the fats to firm up.