1 1/2 cups of butter or margarine
1/3 cup of all-purpose flour, sifted
50g of active dry yeast
1/2 cup of warm water
3/4 cup of scalded milk
1/4 cup of sugar
1 teaspoon of salt
1 egg, beaten
4 cups (approximately) of all-purpose flour, sifted
1 yolk
1 tablespoon of milk
1 1/2 cups of butter or margarine
1/3 cup of all-purpose flour, sifted
50g of active dry yeast
1/2 cup of warm water
3/4 cup of scalded milk
1/4 cup of sugar
1 teaspoon of salt
1 egg, beaten
4 cups (approximately) of all-purpose flour, sifted
1 yolk
1 tablespoon of milk
Beat the butter or margarine with 1/3 cup of flour
Wrap in a piece of aluminum foil or parchment paper, flattening slightly
Refrigerate for at least 1 hour
Melt the yeast in warm water
Mix well the milk, sugar, and salt
Let it cool slightly
Add the yeast and egg, mixing well
Add enough flour to form a dough that can be worked with ease
Knead the dough on a floured surface for 5 minutes
Open it up, add the cold butter mixture, cover with the dough, and roll out
Fold the dough into three layers; open it up and fold again four times
Refrigerate for at least 1 hour or overnight
One hour before serving, open the dough quite thin
Cut triangles and roll them up
Place on a lightly greased baking sheet with the point facing down and fold the edges slightly
Let it rise for about 30 minutes
Baste with the yolk and milk mixture and bake in a moderate oven for about 15 minutes, until golden brown.
