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1
In a medium bowl, dissolve the yeast in the warm water.
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2
When dissolved, mix in 1/2 cup of the flour with your fingers, rubbing them together to break up any lumps.
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3
Cover with a barely dampened towel and let rise in a warm place until doubled in bulk, about 30 minutes.
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4
Meanwhile, in a large bowl, combine the remaining 1 3/4 cups of flour and the salt.
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5
Add the yeast mixture and mix together with the tips of your fingers.
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6
Gradually sprinkle in the lukewarm water, mixing with your fingers to make a pliable dough.
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7
If the water is all mixed in and the dough still seems dry, add another tablespoon of water.
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8
Knead until smooth, about 4 minutes.
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9
Return the dough to the large bowl, cover with the damp towel, and let rise in a warm place until doubled in bulk, about 1 hour.
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10
Turn the dough out onto a floured work surface and dust the top with flour.
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11
Roll into a rectangle about the same size as a sheet of paper (8 1/2 by 11-inches).
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12
Turn the rectangle so that it is vertical to your body.
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13
Dot the lower 2/3 of the dough with the pieces of butter and sprinkle with sugar.
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14
Working as though you are folding a letter, and folding the top down first, fold the dough in thirds.
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15
Roll out the folded dough into a rectangle, 8 1/2 by 11 inches.
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16
Fold in 3 again in the same way, cover with the damp towel, and let rest 15 minutes.
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17
Roll into a rectangle again, fold in 3, cover with the damp towel, and let rest 15 minutes.
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18
One last time, roll into a rectangle, fold in 3, cover with the damp towel, and let rest 15 minutes.
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19
Preheat the oven to 400-degrees F. Butter and flour a 9-inch cake pan.
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20
Roll the dough into a circle about 9 inches in diameter.
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21
Transfer to the prepared pan.
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22
Using a sharp knife or razor blade, make a cross-hatch pattern across the top of the cake (like a tic-tac-toe board).
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23
Bake for 20 minutes, brushing the top every 5 minutes with the melted butter that oozes out from the cake.
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24
Sprinkle with the confectioners' sugar and continue baking (do not baste) until golden brown on the top but still moist inside, about 10 minutes more.
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25
Let cool on a rack until the crust is caramelized and slightly crispy.
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26
Wash strawberries in cold water, allow the berries to drain.
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27
Combine the egg white and water and foam up mixture with a whisk.
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28
Dip the strawberries in the foam and then dip in superfine sugar.
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29
Arrange the frosted strawberries in the center of the cake.
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30
Serve at room temperature or slightly warm, cut into wedges.
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31
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
