INGREDIENTS

INSTRUCTIONS

DOUGH
BUTTER
Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a
bowl and whisk in yeast. Set aside while preparing other ingredients. Place
flour, sugar and salt in bowl of food processor fitted with metal blade;
pulse to mix. Add the 4 tablespoons butter and pulse until butter is
absorbed and mixture is powdery in appearance. Add eggs and milk mixture
and continue to pulse until dough forms a ball. If the dough refuses to
form a ball, add up to 3 tablespoons more flour, one tablespoon at a time,
pulsing once or twice between each addition.
To mix by hand, combine flour salt and sugar in a bowl and stir well to
mix. Rub in butter by hand, being sure to leave mixture cool and powdery.
Beat eggs until liquid and add to flour mixture along with yeast-milk
mixture. Stir vigorously with a rubber spatula to form a dough.
Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to
floured surface and fold dough over on itself 6 or 8 times, sprinkling with
up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic
wrap and refrigerate 1 to 8 hours.
After the dough has chilled, prepare butter: Place half the flour on work
surface and place butter on it. Scatter remaining flour on butter and pound
the butter with a rolling pin to soften it to a malleable consistency.
Scrape butter together and form into a cylinder. Immediately remove dough
from refrigerator and press in into a 6 by 12-inch rectangle on a lightly
floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at
the closer end of the dough, covering dough as completely as possible. Fold
the top (unbuttered) portion of dough down over the middle section and the
bottom (buttered) portion up to cover it. Position the dough so the fold is
on the left and roll the dough back to its original size, flouring the
surface and dough as necessary. Fold both short ends in to the middle of
the dough and fold again at the middle, making 4 layers. Reposition the
dough so that the fold is on the left again and repeat rolling and folding.
Double-wrap dough in plastic wrap and refrigerate dough several hours or
overnight before using.
Yield: about 2 pounds of dough
NOTES : Recipe courtesy of Nick Malgieri
Recipe by: Cooking Live Show #CL9055
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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