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Ингредиенты
- 1 1/2 c. whole lowfat milk
- 1 x fresh cake yeast - (1.3 ounce) (or possibly 1 tbspn + 1/4 tspn active dry yeast)
- 1 Tbsp. salt
- 1/4 c. light brown sugar - (lightly packed)
- 4 c. unbleached all-purpose flour plus more
- 1 1/2 c. unsalted butter - (3 sticks) chilled, see * Note
Инструкции
- * Note: Use the highest-quality butter for best results.
- In the bowl of an electric mixer fitted with the dough hook, combine lowfat milk, yeast, salt, brown sugar, and 4 c. of flour. Mix on low till the dough is smooth, about 6 min. The dough should be soft, but not too sticky.
- Turn dough out onto a lightly floured work surface, and knead for a few min. Shape dough into a rectangle, about 1 1/2 inches thick, wrap in plastic wrap, and refrigeratefor 1 hour.
- Place butter between two cotton dish towels, and beat with a rolling pin, flattening it into a rectangle approximately 5 by 8 inches. On a lightly floured work surface, roll the dough into a 10- by 16-inch rectangle, 1/2-inch thick, lifting the dough and stretching the corners to help maintain a rectangular shape and an even thickness. With the short side parallel to the edge of the work surface, place the butter in the middle of the dough. Fold the bottom edge up, just past the middle, and the top edge down to the bottom edge, creating a letter fold.
- Enlarge the rectangle by rolling the dough into a 10- by 15-inch rectangle, about 1/2-inch thick. If any butter shows through dough, lightly sprinkle with flour to prevent sticking.
- With the longer side parallel to the edge of the work surface, fold the left side over two thirds across, and then fold the right side over to meet the left edge, stretching the corners and squaring off the sides so the edges line up. This completes the first fold. Wrap in plastic and chill for 1 hour.
- On a lightly floured work surface, place the open seam to the right and roll the dough out into a 10- by 15-inch rectangle, about 1/2-inch thick. Fold the bottom up to the middle and the top edge down to the bottom edge, completing the second fold. Wrap dough in plastic wrap, and place in the refrigerator for 1 hour. Place the open seam to your right, and roll and fold the dough in the same manner, squaring off the edges as you roll. Allow to rest in the refrigerator for 1 hour, and repeat the rolling, folding, and resting process once more for a total of four times. Wrap dough tightly in plastic, and refrigeratefor at least 3 hrs, but no longer than overnight. For longer storage, freeze dough.
- This recipe yields 3 pounds and 5 ounces dough.
- Yield: 3 1/4 pounds
