|Unsalted butter||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (50Â° F To 115Â° F)|
|Active dry yeast/2 cakes compressed||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|All purpose flour||4 Cup (64 tbs)|
|Streusel topping||1 Cup (16 tbs)|
Cream butter with 1/3 cup flour until well blended.
Cover and chill until firm enough to roll, about 30 to 45 minutes.
Combine water, yeast and 1 tablespoon sugar in large mixing bowl and let stand to proof.
Add milk, sugar and egg and blend well.
Gradually add 31/2 cups flour, beating well after each addition until dough is smooth and glossy (dough should not be sticky; add more flour if necessary).
Turn out onto lightly floured board.
Shape into ball.
Dust with flour and roll into 16-inch square.
Turn butter mixture out onto another floured board.
Roll and shape into 8 x 16 inch rectangle (butter should roll out like a pie crust; if it does not, return to refrigerator and chill).
Place on half of dough.
Turn other half of dough over butter and press edges together to seal.
Using rolling pin, roll or lightly pound dough into rectangle 1/2 inch thick.
Fold 1/3 of dough to center and fold remaining third over top, making 3 layers.
Turn folded dough toward you so one of narrow ends faces front.
Roll out again fold and turn.
Repeat for a total of 3 times.
Wrap and refrigerate 30 to 60 minutes (or freeze 10 to 20 minutes, but do not freeze solidly).
Repeat rolling, folding and turning 3 more times.
Wrap and let rest in refrigerator 30 to 60 minutes (or freeze 10 to 20 minutes).
The dough is now ready for shaping and filling.
Form and fill as desired, using directions and recipes that follow.
Butter baking sheets.
Place filled pastry on prepared sheets, cover lightly with towel and refrigerate 1 to 2 hours.
About 15 minutes before baking, preheat oven to 400Â°F.
Beat egg with water and brush lightly over pastries.
Bake 5 minutes.
Reduce oven temperature to 350Â°F and continue baking until pastries are lightly browned, about 10 minutes.
Cool slightly, then brush with Sugar Glaze if desired.
Let cool completely.