INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5624
Calories From Fat: 1065
Total Fat: 121.4g
Cholesterol: 816.7mg
Sodium: 3823.7mg
Potassium: 1740.8mg
Carbohydrates: 966.9g
Fiber: 31.5g
Sugar: 79.6g
Protein: 146.4g