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1
Prepare Bread Dough .
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2
Preheat the oven to 400F.
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3
Roll out the bread dough to an 11-inch circle.
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4
In a mixer or food processor, thoroughly blend the sugar with the butter.
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5
Pat the mixture into a rectangle that measures about 7 x 4 inches, and place it in the center of the dough.
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6
Fold the dough over the butter mixture on all four sides, as if you were forming an envelope.
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7
Brush any excess flour from the dough, gently press the seams together, and roll the dough and butter/sugar packet out to a rectangle that measures about 11 x 6-inch rectangle.
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8
Brush any excess flour off the dough and fold it from the short end into thirds, like a business letter, brushing flour off each surface as you fold.
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9
Repeat this process two more times, rolling very gently so you don't push the butter and sugar through the dough.
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10
The third turn is the trickiest do it carefully, dusting the dough lightly with flour if necessary, to keep the rolling pin from sticking to any spots where the butter might peek through (an inevitability with this dough...).
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11
Roll out the dough to a rectangle that is about 11 x 6 inches, and a shy 1/2-inch thick.
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12
Whisk together the egg and water, and brush it lightly on the dough.
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13
Sprinkle it with the 2 tablespoons of sugar, then score the top of the it into large squares with a sharp knife.
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14
Transfer it to a baking dish or sheet with edges, so the butter and sugar that runs from the dough as it bakes won't drip on the bottom of the oven and burn.
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15
It is best to use a baking sheet or dish that is just slightly larger than the dough.
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16
Bake in the center of the oven until the pastry is golden and crisp on top, and the sugar and butter that has run from it is deeply caramelized at the edges, about 35 minutes.
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17
Remove from the oven and let it cool for about 10 minutes, then cut it into serving pieces and transfer these to a serving dish or platter.
