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1
Warm milk to 110 degrees.
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2
Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
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3
Add eggs and vanilla, whisk until just mixed.
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4
Put dry ingredients in food processor and pulse to mix.
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5
Add 3 Tbl of the butter, pulse until butter is well incorporated.
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6
Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
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7
Don't overknead.
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8
Dough should be slightly wet.
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9
Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
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10
Roll dough on lightly floured work surface into a 26x13 inch rectangle.
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11
Position so that short side is closest to you.
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12
Butter should be soft enough to spread, but not so soft that it is melting.
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13
Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
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14
Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
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15
Crimp short edges and seam with your fingers to seal in butter.
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16
Turn dough so that crimped edge is to your right.
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17
Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
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18
Brush off excess flour.
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19
Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
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20
Place on sheetpan, cover and refrigerate for 45 minutes.
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21
Repeat this process 3 more times refrigerating for 30 minutes between each turn.
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22
when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
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23
At this point dough can be refrigerated for 2 days or frozen for 2 weeks.
