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- 1 Tbsp (12 g) active dry yeast
- 7 Tbsp (100 g) whole milk, warmed to 68F
- 2 cups (500 g) all-purpose flour
- 1 Tbsp (12 g) fleur de sel de Gurande (or other fine sea salt)
- 6 Tbsp (75 g) superfine granulated sugar
- 2 1/4 Tbsp (35 g) very soft unsalted butter
- 1 Tbsp (15 g) whole dry milk powder
- 2/3 cup (145 g) still mineral water, warmed to 68F
- 3 sticks (325 g) unsalted cold butter
- 1 large egg yolk
- 2 whole eggs
- Dash of fine salt
Directions:View on Epicurious
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