Butter, salted 2 sticks
Granulated sugar, 1 1/2 cups
Sprinkle 2 Tbsp flour onto a work surface then place 2 sticks of cold butter in the middle and sprinkle the tops of the sticks with 2 more Tbsp of flour. With a rolling pin pound the butter until a flat disc has been formed. Fold the butter in half and peel it off the work surface with a pastry scraper or spatula. Sprinkle the work surface with another Tbsp of flour and pound and roll the butter out again with a rolling pin. Fold it again and roll out into a 12 by 12 inch rectangle. Place the butter square into the refrigerator while you roll out the dough.
Remove the dough from the refrigerator and roll out on a lightly floured work surface into a 12 x 20 inch rectangle. Place the butter on the left 2/3 of the dough rectangle then fold the 1/3 of the dough on the right over onto the butter. Fold the left 1/3 of the dough over the middle third and seal the edges of the dough around the butter, so no butter is showing. Rotate the folded dough 90 degrees and then roll out into a 12 x 20 inch rectangle again. Again, fold the right third onto the middle third of dough and the left third onto the middle third. Fold in half then wrap tightly in 2 layers of plastic wrap and refrigerate for at least 2 hours.
Once again, removed the dough from the refrigerator and perform two more folds, but this time with sugar placed in the folds instead of butter. On a lightly floured surface roll the dough into a 12 x 20 inch rectangle and sprinkle ¾ cup sugar over the left 2/3. Use the rolling pin to press the sugar into the doug a bit. Fold the right 1/3 over the middle third, then the left third over the middle third. Now rotate the dough 90 degrees and repeat the process with another ¾ cup of sugar. Wrap the dough tightly in 2 layers of plastic wrap and refrigerate for 30 minutes.