Maple faux laminated brioche buns

Mix flour, sugar and salt in the mixer bowl briefly; add the yeast, then the milk and eggs, and mix until a shaggy dough forms.

Once the dough is smooth and pulling from the sides, add room temperature butter one tablespoon at a time, letting each piece incorporate before the next; the dough ends very soft and sticky.

Scrape into a greased bowl without shaping, cover and refrigerate 12 to 18 hours for a slow rise.

Roll the cold dough to about half an inch thick, about a 12 by 20 inch rectangle; thickness matters more than size.

Brush evenly with melted butter and sprinkle maple sugar in an even layer.

Four fold: fold one side about a third of the way over and the other about two thirds so they meet off-centre, then fold in half. If soft or sticky, refrigerate 10 to 15 minutes.

Roll back to 12 by 20 inches, brush with butter and sprinkle sugar, and do a three fold like a letter.

Wrap tightly in plastic wrap and chill about 10 to 15 minutes to firm, then repeat the four fold and three fold; four sets of folds in total.

Wrap and chill to firm the dough and relax the gluten.

Roll to 12 by 20 inches again and cut into 16 strips.

Roll each strip into a spiral with the layers facing up, tuck one end underneath and press well; place in the prepared muffin pan.

Spray lightly with nonstick spray, cover loosely with a towel or plastic wrap and rise until visibly puffy, 30 to 45 minutes; not fully doubled.

Optionally sprinkle more maple sugar over each, and bake; toss in more maple sugar while still warm if wanted.

Cool a few minutes before eating.