In a medium bowl, place the unsalted butter and beat on medium until butter is flaky. It is best to let your butter sit at room temperature to soften before beating. Once the butter has been beaten until it is smooth add the 1/3 c. all-purpose/plain flour and beat together. Roll out plastic wrap and spoon the butter into the centre to form a 4”x4” block about 1” thick. Wrap tightly and place in the fridge for at least an hour.

In a large bowl, mix together the all-purpose/plain flour and salt. Gradually, begin to pour in the milk and mix. You do not want the dough to be sticky and do not overmix.

Once you have formed a dough, place it onto a floured surface and roll out, sprinkling flour on as needed to keep it from sticking. Roll it out to approximately 12”x7”. Wrap tightly in plastic wrap and refrigerate. You want the dough and the butter to be the same temperature.

Once the butter and the dough have both chilled and are the same temperature, remove from the fridge and place the dough onto a floured surface. Unwrap the butter and place onto the bottom of the dough and fold over the top of the dough so that the butter is encased. Pinch the edges together to seal the butter inside of the dough.

Using your rolling pin, begin to roll the dough with butter inside lengthwise, adding flour as needed when the dough gets sticky. Roll the dough out into a 20”x7” rectangle trying to keep the edges square. Fold the dough into thirds then turn counterclockwise so that the dough looks like a book with the opening to the right. Roll the dough out again into a 20”x7” rectangle and fold into thirds. This time wrap in plastic wrap and place into the refrigerator. Refrigerate for 1 hour. You have now done 2 turns of rolling out your dough.

You are going to complete 6 turns of rolling out the dough. Repeat Step 5 two more times. Your dough after the sixth turn should be very smooth. Wrap in plastic wrap and place in the fridge for at least one hour before you use it or freeze it for future use.