Combine dry ingredients, melted butter and yeast dissolved in water, on low mix speed until all ingredients incorporated. Then mix 4-6 minutes until dough is soft and pulls away from bowl.
Allow dough to rest 10-15 minutes.
Roll dough into a large 15x12-inch rectangle. Laminate by spreading butter (71g) onto dough and roll it up lengthwise into a log.
Cut log in half and form two dough balls and refrigerate 1-2 days.
Roll one dough ball into 12-inch circle and place over 9x2-inch cake pan. Press the dough into the pan. Fill and bake.
