▢1 cup cold milk (250ml)
▢2 ½ teaspoons instant or active dry yeast notes 1
▢425 g plain flour (all purp flour) (3 ¼ cups / 15oz)
▢⅓ cup white granulated sugar (66g / 2.3oz)
▢½ teaspoon salt
▢1 large egg
▢283 g cold unsalted butter (1 ¼ cup/10oz)
Temper yeast with sugar and half milk. Then add the rest except butter. Mix and let rise about 20 mins.
Shred cold butter and put back i. Fridge.
Rolls dough to 14x20ish. Put butter on 2/3 of it. Fold empty in then left (in thirds). Rotate 90 degrees. Roll out to 10x14. Fold in thirds and repeat total 4x. Then fold, put on a plate, cover and refrigerate 1-24 hours.
Roll out, fill, and bake 390 for about 20-22 mins.
