tablespoons active dry yeast
cups milk, warmed to room temperature
cups all-purpose flour
cups pastry flour
cups butter, at room temperature
cup all-purpose flour
- Add the yeast and sugar to milk and give the mixture a quick stir. Allow 5 minutes for the yeast to bloom.
- Mix the flour and salt. On a table or other clean surface, make a well with the flour and pour the milk into the well, gradually incorporating the flour into the milk until they are fully combined.
- Knead for 15 minutes by hand. Chill and allow to rest for an hour. Meanwhile, make the butter packet.
- Place your butter packet on one half of the dough, then dip a pastry brush into water, and brush around the edges. Encase the butter in the dough and press edges to seal. Chill for 20 minutes.
- Using a dusting of flour, roll this out into a rectangle measuring 9 x 20 inches. Using a dry pastry brush, brush off any excess flour; otherwise, it will get trapped and start to brown, eventually discoloring your dough. Fold your dough into thirds and repeat (roll back out to 9 x 20, brush off excess flour, then fold into thirds). Chill for an hour.
- Repeat this process 2 more times (roll, fold, roll, fold, chill), each time chilling the dough for 1 hour, for a total of six folds. It is helpful to make indentations with your finger on the dough to keep track of where you are with your folds.
- When you're ready to use the dough, proof it in a warm place for an hour and bake at 425° F.
- Cut the butter into 1/2-inch cubes and knead the flour into it. Once well combined, shape it into a 5-inch square -- flour your hands first so that they won’t stick to the butter.
- Wrap the square in plastic wrap and chill for 30 minutes.
- This recipe is a Community Pick!