Yield: 4 servings
|¾ cup||Warm milk (about 110|
|¼ ounce||Package of active dry yeast|
|4 cups||Bread flour|
|1½ teaspoon||Ground cardamom|
Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator. Beat 1½ cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about ⅜ inches thick. Dot ⅓ of the butter over ⅔ of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers.
Roll the dough out gently into an oblong, ⅜-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques.
ESSENCE OF EMERIL SHOW #EE2387