Mix the flour, yeast, and sugar together.
In is separate bowl, mix the luke-warm water and yeast.
Add the yeast to the dry mix.
Mix them together but not too much - it should be scrappy.
Refrigerate for 6 hours or overnight.
On day 2, soften the butter with the mixer.
Place the dough on a well-floured surface.
Apply the butter onto the dough, fullly covering the surface.
Fold by thirds on each sides.
Roll out to about 1/3 the thickness, and fold again.
Place the dough on a pan, cover with a plastic wrap, and refrifor 1 hour.
Repeat this step twice.
Spary muffin tins with non-stick spray.
Fill muffin cup with nuts (when baked, you will be inverting your tins so that the nuts will be on top.
On your 3rd fold, line l the dough onto a well floured surface thinnner than before.
Spread sugar brown sugar evenly on the surface.
Roll the dough
Cut into 3-inch segments.
Place into greased tins (muffin cups).
Let it rise for 2 hours (or until almost doubt in size).
Bake at 350F for 25 minutes.
Turn upside-down as soon as they come out of the oven (otherwise, they will stick to the pan.
