Put the milk in the mixer bin, add sugar, yeast, flour, salt, 30 gr. butter and beat with the hook for 5-8 minutes until the dough binds.
Put it in a bowl, cover it with a membrane and put it in the refrigerator for 12 hours to rest.
Put the frozen butter between two baking papers and open it with the roller in order to form a square of 15*15 cm.
Open the dough 25*25 cm, put the butter in the middle and cover it with the dough left over as an envelope.
Open with the roller until you have a square of 15*50 cm. Fold it in three as a folder and transfer it to a pan. Cover with a membrane and refrigerate it for 40 minutes.
Follow the same procedure three times in order to create multiple layers of dough and butter. The last time it will need to stay in the refrigerator for 6 hours.
Remove from the refrigerator and cut into the middle.
Open in a square of 18*50 cm and divide into 5 strips of 10*18 cm. Then cut them diagonally.
Roll from the long side to the corner and smear with some water to get stuck.
Transfer to a tray with a baking paper, cover it with a towel and leave for 1 hour to raise.
Preheat the oven to 200° C in the air.
Bake for 5 minutes. Then lower it to 180° C and bake for an additional 15 minutes.
Allow it to cool for 5-10 minutes and sprinkle with powdered sugar and serve.
