Ingredients
- 5 1/2 cup all-purpose flour, plus extra for work surface
- 2 teaspoon sugar
- 1/2 teaspoon table salt
- 11 tablespoon cold unsalted butter
- 1 tablespoon large egg yolk
- 2 tablespoon whole milk
Preparation
Baking Directions:
In a standing mixer fitted with a paddle attachment, combine flour, sugar and salt.
Cut butter into 1/2-inch cubes and add to flour mixture.
On low speed, combine butter and flour, just until flour is no longer white and mixture holds together when pressed.
If there are lumps of butter larger than a pea, break them up with your fingers.
In a small bowl, mix egg yolk and milk; add to flour mixture and combine on low speed.
Place dough on a lightly floured work surface.
Work it with the heel of your hand, pushing and smearing it away from you, then gathering it back together with a bench scraper until the dough comes together.
Wrap dough in plastic wrap; then flatten it into a disk and refrigerate for at least a half hour (up to four days, or freeze for months).
