Serves 8 to 10
1 1/2cups of unbleached white flour

1/4 teaspoon of saltApproximately

1/2 cup of water

6 tablespoons of unsalted butter, melted
Filling
2 tablespoons of white flour

3 tablespoons of unsalted butter

1/2 cup of sugar

1 egg yolk, beaten

Place the flour in a large bowl and make a well in the middle. Add salt and enough water to make a firm dough. Knead for 1 minute, then roll the dough out on a floured board to a 9 X 12-inch rectangle. Brush the dough with 2 tablespoons of melted butter, fold it in quarters, wrap in wax paper and chill for 10 to 15 minutes. Roll out the dough once again, brush it with 2 more tablespoons of butter, fold, and chill. Repeat it one more time and chill.
Meanwhile, prepare the filling. Place the flour in a skillet and fry over medium high heat, stirring constantly, until the flour turns a deep pink, bordering brown. Do not allow the flour to burn. Add butter and stir until the butter melts and the mixture is smooth. Remove from heat, stir in the sugar, and cool.
Preheat the oven to 350°F. Dust a 10-inch pie plate with flour.
Roll the dough out into a 9 X 16-inch rectangle. Cover with filling to within 2 inches of the edges and roll up starting from the longer side. Using your hands, carefully stretch the roll to 28 inches.
Seal the seam of the roll with cold water, then carefully coil it into the pie plate, seam side down, forming a ring around the base of the plate. Bring the ends together and seal them well. Brush the ring with the beaten egg yolk. Bake until lightly brown, 45 to 50 minutes. Remove from the pie plate while still warm and cool on a rack.