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1
Heat milk to luke warm, about 100 degrees.
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2
Remove from heat, pour into a bowl and whisk in yeast.
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3
Set aside while preparing other ingredients.
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4
Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix.
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5
Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance.
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6
Add eggs and milk mixture and continue to pulse until dough forms a ball.
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7
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.
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8
To mix by hand, combine flour salt and sugar in a bowl and stir well to mix.
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9
Rub in butter by hand, being sure to leave mixture cool and powdery.
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10
Beat eggs until liquid and add to flour mixture along with yeast-milk mixture.
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11
Stir vigorously with a rubber spatula to form a dough.
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12
Cover bowl with plastic wrap and allow to rest 5 minutes.
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13
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.
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14
Wrap dough in plastic wrap and refrigerate 1 to 8 hours.
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15
After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it.
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16
Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency.
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17
Scrape butter together and form into a cylinder.
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18
Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface.
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19
Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible.
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20
Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it.
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21
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.
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22
Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers.
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23
Reposition the dough so that the fold is on the left again and repeat rolling and folding.
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24
Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using.
