You can use a stand mixer or mix the ingredients by hand with a spatula. Be sure the milk doesn’t come to a boil when you warm it. If it does, start over with new milk.
You can snip an X into the top of the dough to help the dough rise a little more quickly. Cut an X that’s about 2 inches (5 cm) wide in the middle of the dough. Place the dough in a warm area in your kitchen to help it rise faster.
If you’d like, you can allow the dough to rise overnight in the refrigerator. Just put it in the fridge, and it’ll be ready to go in the morning.
An important thing to keep in mind throughout this process is that you never want the butter to melt until you place it in the oven. Try to prevent it from ever getting warmer than room temperature. Place it back in the refrigerator when necessary. [3] X Expert Source Quynh LaProfessional Baker Expert Interview. 11 March 2022. It helps to chill your hands and kitchen equipment so you don’t warm up the butter. Wash your hands with cold water, and work with cooking instruments that have been chilling in the refrigerator. Make sure your kitchen isn’t too warm, too.
If the previous steps took you awhile and the butter was starting to look a little soft when you put it into the dough, consider chilling the dough for 15 to 20 minutes before rolling it out in this step. Remember, you want the butter to stay cold and in thin little layers within the dough; you don’t want it to melt or become part of the dough.
