Boost the kneading speed to 4-5 and continue for 5 minutes.

Gradually add the butter chunks, continuing to knead until the dough pulls away from the sides of the bowl, becoming smooth, shiny, and highly elastic.

Form a ball with the dough and cover it with cling film or a towel. Allow it to rest and rise for 1 to 1.5 hours, or until it doubles in volume.

Grease a 24 cm x 24 cm mold or line it with baking paper.

Punch down the risen dough to release any air, then divide it into 16 equal parts, each weighing about 70 g.