Butter dough

INGREDIENTS

• 300 gr Wheat flour

• 180 gr Butter, at room temperature

• 20 gr Crystal sugar (omit if savory)

• 1/4 tsp of salt

• 45 g cold milk (unsweetened if savory)

PREPARATION

Step 1. The Flour Volcano

Sift the flour and the salt together, and place it in a big mound on the counter. Make a deep well right in the center.

Step 2. Cream the Butter

Cream the butter (which should be at room temperature, nice and soft) until it's lovely and soft, and place it in the well along with the sugar (if you’re making a sweet dough).

Step 3. The Quick Knead

Quickly knead the dough, adding the cold milk a little at a time, until the whole thing just comes together into a ball. Stop mixing the second it looks uniform! Overmixing is the enemy of flaky dough.

Step 4. Rest and Roll

Wrap the dough in plastic wrap and let it chill out in the refrigerator for at least an hour. Roll out the dough with a rolling pin to your desired thickness before using it. A good rest makes for a great crust.