Ingredients

• 245 grams all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 2 sticks/225 grams unsalted butter, cold
• 2 large egg yolks
• 45 grams whole milk

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Steps

• In a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour mixture. Paddle slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
• Whisk together the egg yolks and milk in a small bowl and add them all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
• Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This is called fraisage)
• Separate and wrap the dough tightly in plastic wrap and press it down to make a disc about 1 inch thick.
• The dough can be stored in the fridge for 4 day or 4 weeks in the freezer.

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