-
1
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about two minutes.
-
2
With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a silicone spatula.
-
3
The butter mixture should be fluffy, smooth, and shiny, like a butter cream frosting.
-
4
Mix the flour, sugar, and salt together in a small bowl.
-
5
With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean.
-
6
Turn out the dough onto a lightly floured surface.
-
7
Knead a few times until it is smooth and supple.
-
8
Divide the dough in half.
-
9
Shape each portion into a disk, about one-inch thick.
-
10
Wrap each disk in plastic wrap.
-
11
Refrigerate until chilled but not hard, 30 minutes to an hour.
-
12
(The dough can be refrigerated up to one day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out.
-
13
The dough can also be frozen, double wrapped in plastic, for up to two weeks.
-
14
Defrost in the refrigerator overnight.
