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Ingredients
- 2 x Large eggs beaten
- 3/4 c. Hot lowfat milk (about 110 degrees)
- 1/4 ounce Active dry yeast - (1 pkg)
- 4 c. Bread flour
- 1 tsp Salt
- 2 Tbsp. Sugar
- 1 1/2 c. Butter
- 1 1/2 tsp Grnd cardamom
Directions
- In a mixing bowl whisk the Large eggs, lowfat milk and yeast together. Let the mix sit for 15 min under refrigeration.
- Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mix into the flour. Knead the dough till smooth, about 2 min. Form the dough into a ball and allow to rest, about 20 min in the refrigerator.
- Beat 1 1/2 c. butter till smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter over 2/3 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, 3/8-inch thick. Repeat the folding process two more times. Cover and refrigeratethe dough for 2 hrs.
- For use, roll the dough into the desired shape following the rolling techniques.
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