Instructions: In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration.

Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator.

Beat 1 1/2 cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours.

For use, roll the dough into the desired shape following the rolling techniques.

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