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| French Pastry Dough Recipe |
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| 1 C milk 1/4 C sugar 2 T butter ( salted ) 1/2 C water 25 grams ( 1 ounce ) 1 egg All Purpose Flour 1/2 C butter ( unsalted ) |
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| In a sauce pan heat milk, sugar and 2 T butter until scalded ( just before boiling ). Take off heat and put into a mixing bowl. Add water. Make sure the mixture is luke warm before adding yeast. Add yeast and mix well. Let stand for about 10 minutes. Add egg and mix well. Start sifting in the flour cup by cup, mixing well each time with a whisk. Mix with the whisk while adding more flour until the dough is sticky and mixing with the whisk is no longer easy. Continue mixing in the flour, but this time mixing with your hands. Add only enough flour to make a nice elastic dough, but not sticky. Remove from bowl onto a floured surface and kneed for about 5 minutes. The dough should be soft to the touch. Place upside-down into a clean greased bowl and flip over so that both sides are greased. Cover with a damp towl until doubled in size ( about an hour ). Remove from bowl back to the floured surface and kneed for about 1 minute. Cut a deep cross over the ball of dough. Roll out into a clover leaf shape by starting from the middle out. Leave the middle thicker than the 'leaves'. Place 1/2 C butter in the middle and fold 'leaves' over the butter. Place back in the greased bowl and put the bowl with the dough into a plastic bag. Let rise in the refrigerator for 30 minutes. On the floured surface roll out into 2' x 16" rectangle. Fold into three starting with the bottom edge to the middle and the upper edge over that. Fold into three again from left to right. Place back into greased bowl. Put the bowl with the dough into a plastic bag into the refrigerator for 30 minutes. Repeat this process of rolling out, folding and refrigerating another three times. After the 4th refrigeration roll out dough and use according to the chosen recipe. |