Prep 30 mins
Cook 0 mins
Source: "Baking with Julia" This is an adopted recipe and I will make it and submit revisions if needed.
- 1⁄4 cup water
- 2 1⁄2 teaspoons dry yeast
- 1⁄2 cup milk, room temperature
- 1 large egg, room temperature
- 1⁄4 cup sugar
- 1 teaspoon salt
- 2 1⁄2 cups unbleached flour
- 8 ounces unsalted butter, cold, cut into 1/4 inch thick slices
- Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
- Add milk, egg, sugar and salt.
- Whisk to mix.
- Set aside.
- Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
- Empty contents of food processor into the bowl with the yeast mixture.
- Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
- Butter must remain in discrete pieces.
- Cover bowl and refrigerate overnight (or up to 4 days).
- Lightly flour work surface, turn the dough out and lightly flour the dough.
- Pat into a rough square.
- Note: If at anytime the dough becomes too soft, cover with plastic and chill.
- Roll out to 16" x 16".
- Fold in thirds like a business letter and turn so that the closed fold is on your left.
- Roll again to 10" x 24".
- Fold in thirds again, turn so the closed fold is on your left.
- Roll into a 20" x 20" square.
- Fold the square in thirds and turn so that the closed fold is on your left.
- Roll into a 10" x 20' rectangle, fold in thirds again.
- Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
- Dough can be frozen for 1 month.
- Thaw in refrigerator overnight.
I also found this recipe in Nigella Lawsons domestic goddess cookbook and it is so easy to make. The food prosessor helps alot. It looks more time consuming than it is because you keep going back to it, but well worth the time put into it.