Villafranca puff pastry

Melt 80g of butter (2.82 oz) over medium heat, without letting it brown. Mix it with the flour and add enough water to obtain a soft dough. Work the dough until smooth and homogeneous, then form it into a ball. The consistency should be elastic and compact, without lumps or dry patches.

Wrap the dough in the plastic wrap and refrigerate for 10 minutes. Resting relaxes the dough's structure and makes it easier to roll out later. After the indicated time, take the dough and check that it is still soft and uniform, without any surface crusts.

Roll out the dough with the rolling pin Roll out the dough until it's about half a centimeter thick. Maintain a regular shape and a uniform surface so the butter can distribute evenly during folding. Avoid over-rolling this first sheet.

Divide the remaining butter into six portions. Spread one portion onto the pastry in as even a layer as possible, leaving a loose distribution without creating lumps. Let the pastry rest for 5 minutes: the butter should soften and adhere to the surface, without melting completely.

Fold the pastry and roll it out again with the rolling pin until thin. Spread another portion of butter on top, let rest for another 5 minutes, then fold and roll out. Repeat this process four more times with the remaining portions, keeping the butter evenly distributed and the dough uniform.

Roll out the rolled dough into a very thin sheet. Cut out the puff pastry using a circular cutter for the outer edges and a smaller one for the center hole. Press the cutters firmly, obtaining even rings with clean edges, without deforming the pastry.

Transfer the donuts to a baking sheetMix the two egg yolks well and brush the surfaces evenly, avoiding excesses that could drip onto the baking sheetThen sprinkle the cakes with granulated sugar, which will create a golden and slightly crunchy surface during baking.

Bake at 200°C (392°F), preheating the oven to its recommended temperature. Bake until the puff pastry is well-set and golden brown: the surface should be evenly colored and the pastry should be visibly raised. Remove from the oven when this is the correct temperature, which indicates proper baking.