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1
Whisk yeast into water.
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2
Wait 1-2 minutes, then whisk again.
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3
Whisk in milk.
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4
Combine flour, sugar and salt in food processor and pulse to mix.
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5
Cut 4 tablespoons butter into thin slices and add to processor.
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6
Pulse to a fine texture, but do not allow to become pasty.
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7
Cut remaining butter into 1/2 inch cubes and add to processor.
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8
Pulse exactly twice, for 1 second each time.
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9
Remove dough from processor and place in mixing bowl.
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10
Whisk eggs into yeast mixture and add to bowl.
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11
Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
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12
Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
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13
Repeat until dough comes together. Dough will be soft and sticky.
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14
Press plastic wrap against surface of dough and refrigerate 1-2 hours.
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15
Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
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16
Press dough into a rectangle about twice as long as it is wide.
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17
Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
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18
If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
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19
Clean off anything stuck to the rolling pin before continuing.
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20
Repeat pressing motion from the close to the farther narrow end of dough.
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21
Press once in the width. You should now have a 1/2 inch thick rectangle.
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22
Sprinkle flour under and on top of dough.
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23
Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
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24
Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
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25
Fold top to bottom to form 4 layers.
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26
Reposition dough so folded edge is on your left.
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27
Repeat rolling and folding procedure.
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28
Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
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29
Use in the Danish pastry recipe of your choice.
