In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.

In a separate bowl, whisk together the flour and salt.

Add the yeast mixture to the flour mixture, stirring until a rough dough forms.

Turn the dough onto a floured surface and knead for about 5 minutes until smooth.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, place the cold butter between two sheets of parchment paper. Roll it out into a 6-inch square.

Roll out the chilled dough into a rectangle and place the butter block in the center. Fold the dough over the butter, sealing the edges.

Roll out the dough again into a rectangle, then fold it into thirds. Repeat this process two more times, chilling between turns.

Preheat the oven to 350°F and place the folded dough on a baking sheet lined with parchment paper.

Bake for 30 minutes or until golden brown.

Allow to cool slightly before serving.