- 1 1/4 cup warm milk
- 2 1/2 tea. instant yeast
- 3 1/2 cups all-purpose flour, plus more for rolling dough
- 1/4 cup sugar
- 2 tea. salt
- 9 oz. (2 1/4 sticks) butter
- 1 egg
- 1 T. heavy cream
- In a medium bowl stir together 1 cup of flour, yeast, and warm milk. Milk should be very warm, not hot. Let the bowl sit for 20 minutes for the yeast to bubble.
- Once the mixture has bubbled, "bloomed", and you know the yeast is alive, add the remaining 2 1/2 cups of flour, sugar, and salt. Stir until combined, dough will be sticky. Turn out onto floured surface and knead for about 2 minutes by hand until dough is smooth and elastic, but still soft. Form into a disc and place on a flour-dusted plate, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight.
- Once dough has rested in the refrigerator for a few hours, prepare the slab of butter. Using cold butter, cut the pieces length-wise, about 1/2 inch thick and lay them on parchment paper in a square about 7x7 inches. Cover with another sheet of parchment paper and use a rolling pin to bang the pieces into a uniform slab. Uncover and cut edges as needed, placing scraps back onto the top. Bang, cut, roll, and measure until you get an even 7x7 inch square of butter. Place it back into the refrigerator for about 10 minutes while you roll out the dough.
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