8 Serves
97 Mins
Combine flour, sugar, yeast, and milk in a large bowl to form a soft dough, then knead until smooth and refrigerate for 30 minutes.
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ChineseVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
32 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
152 mg / 4,700 mgSodium
132 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Roll out the chilled dough using a rolling pin, place a block of cold butter in the center, and fold the dough over to enclose the butter completely.
Perform three series of folds and rolls to create the signature flaky layers, chilling the dough between each turn to keep the butter firm.
Shape the dough into desired forms, add fillings, and brush with beaten egg using a pastry brush before proofing until doubled in size.
Bake in a preheated oven until golden brown and crisp, then allow to cool on a wire rack before serving.
7
g22
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g
American