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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Source: Baking with Julia This is an adopted recipe and I will make it and submit revisions if needed. Ingredients:
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 |
Directions:
1. Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
2. Add milk, egg, sugar and salt.
3. Whisk to mix.
4. Set aside.
5. Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
6. Empty contents of food processor into the bowl with the yeast mixture.
7. Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
8. Butter must remain in discrete pieces.
9. Cover bowl and refrigerate overnight (or up to 4 days).
10. Lightly flour work surface, turn the dough out and lightly flour the dough.
11. Pat into a rough square.
12. Note: If at anytime the dough becomes too soft, cover with plastic and chill.
13. Roll out to 16 x 16 .
14. Fold in thirds like a business letter and turn so that the closed fold is on your left.
15. Roll again to 10 x 24 .
16. Fold in thirds again, turn so the closed fold is on your left.
17. Roll into a 20 x 20 square.
18. Fold the square in thirds and turn so that the closed fold is on your left.
19. Roll into a 10 x 20' rectangle, fold in thirds again.
20. Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
21. Dough can be frozen for 1 month.
22. Thaw in refrigerator overnight.
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