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Ingredients
- 1/4 cup warm water (105-115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/2 cup milk at room temperature
- 1 large egg at room temperature
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 cups all purpose flour
- 8 ounces unsalted cold butter
- Extra flour to prevent sticking
Details
Preparation
Step 1
Pour the water into a bowl. Sprinkle the dried yeast on top of it and gently swirl until mixed through.
Add the milk, egg, sugar and salt and whisk to mix, set aside.
In a food processor combine the flour and cut up butter and pulse gently until the butter has been broken down into about half an inch. The butter must stay visible to make the pastry be flaky and layered.
Empty the flour mixture into the wet bowl and gently mix through with a spatula until well combined. Cover the bowl with plastic wrap and let rest in the fridge overnight.
Rolling and folding the dough:
Flour a cool work surface and dump the dough onto it. Roughly shape the dough into a square. Sprinkle flour and roll the dough into a 16 inch square. Fold the dough in thirds and turn it so that the folded closed side is to your left.
Roll the dough out again to 10 x 24 inches. Remember to use the flour! Fold the dough into thirds again. Turn it so that the closed side is on your left again.
Roll it into a 20 inch square and fold it again into thirds like a brochure. Roll the dough into a rectangle 10 x 24 and fold it in thirds again.
Wrap the dough in plastic and chill for about 30 minutes. The dough is now ready to be rolled and shaped for pastries. It can be kept in the fridge for 4 days sealed in plastic or frozen for 1 month.
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