Traditional Brazilian Yeasted Puff Pastry Dough

1. Heat half the milk in a saucepan over medium heat for 1 minute or until it reaches 60°C, remove from heat, and transfer to a bowl. Add the yeast and sugar and stir until homogeneous

2. Add 1 cup of flour and mix until homogeneous. Cover the bowl with plastic wrap and let rise in a warm place for 30 minutes

3. Once the dough has risen, gradually add the remaining flour and milk, the melted butter, and the eggs. Mix well, transfer the dough to a floured surface, knead for 15 minutes, and return to the bowl

4. Cover with plastic wrap and let rise in a warm place for another hour

5. Place the dough on a floured surface and roll out into a rectangle

6. Distribute the puff pastry margarine on half of the rectangle, leaving a 1 cm border without margarine. Fold the dough to enclose the margarine and cover with plastic wrap

7. Refrigerate and let rest for 15 minutes. Repeat the rolling out, folding, and resting process two more times

Tips

1. This dough can be frozen for later use: spread a sheet of plastic wrap on a smooth surface, place the rolled-out dough, and roll it up like a jelly roll