Preparation

Mix the milk, yeast, and 1 tablespoon sugar. Cover for 20 minutes, then beat in the eggs.

Place the flour, salt, and remaining sugar in a bowl. Make a well and pour in the yeast mix.

Mix the ingredients into a soft dough. Knead for 15 minutes on a floured surface until soft.

Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate for 15 minutes.

On a lightly floured surface, roll the dough out to a square, about 10 × 10in (25 × 25cm).

Cut the butter into 3–4 slices, each about 5 × 2 1/2 × 1/2in (12 × 6 × 1cm).

Lay the butter slices on one half of the dough, leaving a border of 1/2–3/4in (1–2cm).

Fold the other half of the dough over the top, pressing the edges with a rolling pin to seal.

Generously flour and roll it into a rectangle 3 times as long as it is wide, and 1/2in (1cm) thick.

Fold the top third down into the middle, then the bottom third back over it.

Wrap and chill for 15 minutes. Repeat steps 9–10 twice, chilling for 15 minutes each time.

Roll on a floured surface to 1/4–1/2in (5mm–1cm) thick. Cut to 4 × 4in (10 × 10cm) squares.

With a sharp knife, make diagonal cuts from each corner to within 1/2in (1cm) of the center.

Put a teaspoon of jam in the center of each square and fold each corner into the center.

Spoon jam on the center, place on a lined baking sheet, and cover with a kitchen towel.

Keep for 30 minutes in a warm place until risen. Preheat the oven to 400°F.

Brush with egg wash and bake at the top of the oven for 15–20 minutes, until golden.

Leave to cool slightly then transfer to a wire rack.