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1
On a lightly floured work surface, roll out the dough to a rough 8-by-12-inch rectangle.
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2
Cover with plastic wrap and let rest for 25 minutes.
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3
Lightly flour the rolling pin and roll out the dough to a 14-by-18-inch rectangle.
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4
Cover with plastic wrap and let rest again for 25 minutes.
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5
Butter a 9-inch cast-iron skillet.
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6
Flour the work surface.
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7
Roll out the dough as thinly as possible, keeping a rectangular shape.
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8
Scatter 5 slices of the butter over two-thirds of the dough and sprinkle with 1/4 cup of the sugar.
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9
Fold the bare dough into the center and fold in the opposite side, like folding a letter.
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10
Dust with flour and roll out again as thinly as possible, retaining the rectangular shape.
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11
Top with another 5 slices of butter and 1/4 cup of sugar, folding, dusting with flour and rolling out the dough again as before.
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12
Repeat the process one last time, using the remaining 6 slices of butter and 1/4 cup of the sugar, folding and rolling it out as thinly as possible.
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13
Fold in the corners of the dough to make a slightly round shape and transfer it to the prepared skillet.
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14
With a sharp knife, make six 2-inch-long cuts all the way through the dough in a starburst pattern.
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15
Cover the dough with plastic wrap and let rise for 45 minutes.
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16
Place a baking stone or baking sheet in the lower third of the oven and preheat to 450.
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17
Brush the dough with the melted butter and sprinkle with the remaining 2 tablespoons of sugar.
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18
Put the skillet on the stone in the oven and bake for 25 minutes, until richly browned on top.
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19
With a spatula, transfer the cake to a large, round plate and let rest for 30 minutes.
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20
Cut into wedges and serve.
