1 standard package of active dry yeast
¼ cup warm water
½ cup milk (room temp)
1 large egg (room temp)
1 tsp salt
2 ½ cup leveled all purpose flour
¼ cup sugar
14 tbsp very cold unsalted butter
In a large bowl, proof your yeast. Mix yeast with warm water and sugar. Once foamy, mix in egg, milk and salt. Set aside while you mix dry ingredients. (If foam does not form, your yeast is dead and you should begin again with a new packet.)
Pour flour into food processor and add butters, sliced into tabs. Pulse until flour butter is crumbled into flour.
Pour mixture into wet ingredients. Gently fold to just incorporate ingredients. You will see pieces of butter. Turn the dough out and wrap tightly in plastic wrap. Place in fridge for 2-3 hours, or overnight. (If you are in a pinch, you can freeze for about 45 minutes to an hour).
After the time has elapsed, flour a work surface liberally. The dough will be very sticky. Flour your rolling pin, as well. Using the palm of your hand, flatten the dough into a small square. Roll the dough out into approx. a 15” rectangle. It may be necessary to continue to flour as you go along to prevent sticking. Fold the rectangle as if you were folding a letter. Roll out, flour, fold. Repeat three times. This is what creates the flaky layers.
Fold the dough and wrap in plastic. Refrigerate for 30-40 minutes. (Or up to one day).