Dough

1. Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine
2. Add water and milk to the flour mix on low until the dough comes together into a rough ball
3. Add the butter, increase speed to medium-high and continue to mix for 10 minutes
4. The dough should be smoother and more elastic, but not completely smooth
5. Remove dough, grease bowl and cover with cling wrap 
6. Place in the fridge to proof overnight, or a minimum of 6 hours

Butter Block

1. Fold a large sheet of baking paper into a 20 x 15cm rectangle 
2. Add the butter to the centre of the baking paper and fold up the rectangle to enclose the butter
3. Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
4. Place the butter in the fridge to set for 30-45 minutes. The butter should be chilled and firm, but not rock solid

Assembly

1. Remove your dough from the fridge and roll out into a rectangle that will enclose your butter block 
2. Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
3. Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm rectangle
4. Flip the dough over again so the edges face up and perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the centre 
5. Cover in cling wrap and place in the fridge for 20 minutes
6. Remove from fridge and roll out into a 20 x 60cm rectangle
7. Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the centre line, then fold in half 
8. Cover in cling wrap and place in the fridge for 20 minutes
9. Remove from fridge and roll into a 20 x 60 cm rectangle 
10. Sprinkle generously with caster sugar and press the sugar into the dough with the rolling pin
11. Perform a single fold again (see step 4)
12. Cover in cling wrap and place in the fridge for 45 minutes
13. Remove from fridge and roll into a 25 x 40cm rectangle
14. Sprinkle generously with caster sugar and press the sugar into the dough 
15. Trim the edges, then cut the dough into sixteen 2.5cm strips
16. Roll them into swirls
17. Roll each swirl in more caster sugar
18. Place each swirl into an 8cm tart ring and cover the tray loosely with cling wrap*
19. Leave at room temperature to proof for 1-2 hours, until puffy and 1.5X in size (the layers will begin to separate)
20. Preheat the oven to 190C / 375F
21. Bake for 18-20 minutes, until golden brown and caramelised
22. Remove from oven and unmould 
23. Enjoy!**