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1
In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved.
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2
Let sit until foamy, about 5 minutes.
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3
In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes.
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4
Pour in the yeast-milk mixture; mix until dough just comes together.
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5
Add the eggs and yolk; mix until just combined, 2 to 3 minutes.
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6
Do not overmix.
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7
Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl.
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8
Gently knead to form a smooth ball, about 30 seconds.
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9
Wrap well with plastic, and refrigerate at least 2 hours or overnight.
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10
On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, about 1/4 inch thick, keeping the corners as square as possible.
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11
Remove any excess flour with a dry pastry brush.
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12
With a short side facing you, evenly distribute the remaining butter over two-thirds of the dough.
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13
Fold the unbuttered third over as you would a business letter, followed by the remaining third.
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14
This seals in the butter.
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15
Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour.
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16
This is the first of three turns.
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17
Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns.
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18
To help you remember how many turns have been completed, mark the dough after each one: Make one mark for the first turn, two for the second, and three for the third.
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19
Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight.
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20
Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.
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21
The dough is rolled out to a large rectangle, then dotted with butter over two-thirds of its surface.
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22
The unbuttered third is folded up over the dough, then folded once more to seal in the butter.
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23
The dough is rolled out and folded again to complete the first turn.
