Step 1

Combine flour, instant yeast, sugar, salt in a large mixing bowl. You may use your stand mixer.

Step 2

Mix in the cold plant-based milk, water, and 45g softened vegan butter. Keep stirring until the dough comes together. Remove from the bowl, knead it just a few times. Roll it into a square shape about 10.25" (26 cm) on each side. Wrap and refrigerate.

Step 3

For the butter square, prepare a piece of parchment paper or wax paper by folding the edges in so that the creases form a 7.5" (19 cm) square in the middle. Make sure there is enough material around the sides to completely envelop the middle.

Step 4

Slice up the sticks of vegan butter lengthwise to make 4 to 6 slabs. Unfold the paper and place the butter in the middle. Fold up the sides and flip so the ends are tucked under. Use a rolling pin to flatten the butter. Press the butter down with the rolling pin so that the butter spreads to the edges of the paper. Use enough force to spread the butter but not so much that you rip the paper. When the butter is evenly spread to form a square, refrigerate.

Step 5

Refrigerate both the dough and butter squares for 12 to 24 hours.