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["In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes, or until it is foamy, and stir in the sugar, the salt, the yolks, the vanilla, and the milk.", "Add 3 1/4 cups of the flour, stirring until the dough is combined well (it will be soft and slightly sticky), and chill the dough, covered, for 1 hour.", "On a cool surface (preferably marble) beat the butter with a rolling pin until it is smooth but still cold, add the remaining 1/2 cup flour, and blend the mixture quickly until it is smooth.", "Working quickly, form the butter mixture into a 6-inch square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is firmer but still malleable.", "On a well-floured surface roll the dough into a 12-inch square, lay the butter diagonally in the center of the square, and fold the corners of the dough tightly over the butter like an envelope, enclosing the butter completely.", "Brush off any excess flour and pinch the edges of the dough together to seal them.", "With the rolling pin flatten the dough gently with uniform impressions and roll it from the center away from you to within 1/2 inch of the end.", "Turn the strip 180 and roll the dough again from the center away from you to within 1/2 inch of the end.", "Continue to roll the dough in this manner until it forms an 18-by 8-inch rectangle.", "(It is important not to roll over the ends in this first rolling to help the later formation of even layers of butter and dough.)", "Brush off any excess flour from the dough, fold the top quarter of the rectangle down to the center of the strip, and fold the bottom quarter of the rectangle up to the center, leaving about 1/2 inch between the 2 ends.", "Fold the top half of the dough over the bottom to close the dough like a book.", "Turn the dough 90 so a short side faces you, roll it again into an 18- by 8-inch rectangle, and fold it in the same manner.", "This completes 2 ""turns.""
