Combine all dough ingredients except butter in a bowl and knead for 5 minutes. Ensure yeast does not directly touch salt or sugar.

Add butter and knead for 15–20 minutes until smooth.

Cover the dough with plastic wrap and let it rise in a warm place (40°C) for 50 minutes.

Divide the dough into 8 equal pieces and shape them into balls. Let them rest for 15 minutes.

Flatten each dough ball with your palm and fold into a triangular shape.

Roll the dough into a long teardrop shape and flatten it with a rolling pin to about 27cm.

Place 7g of salted butter on the edge and roll the dough tightly.

Let the rolled dough rise at room temperature for 40 minutes.

Spray water on the surface for crispiness or brush with egg wash for a golden color.

Sprinkle pearl salt or regular salt on top.