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["Combine the yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.", "Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.", "Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.", "Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.", "Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.", "Sift flour and salt on your working surface and make a well. Make sure that the ""walls"" of your well are thick and even.", "Pour the liquid in the middle of the well. With your fingertips, mix the liquid and the flour starting from the middle of the well, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heels of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.", "Butter Block.", "Combine the butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and free of lumps. Set aside at room temperature.", "After the butter block has chilled for 30 minutes, turn it out onto a lightly floured surface.", "Roll the dough into a rectangle approximately 18"" x 13"" and 1/4"" thick. The dough may be sticky, so keep dusting it lightly with flour.", "Spread the butter evenly over the center and right thirds of the dough.", "Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed.", "Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.", "Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.", "Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13"" x 18"
