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In the bowl of a stand mixer, whisk by hand the milk, eggs, sugar, and yeast.
Add the flour and salt to the bowl and mix, using the dough hook attachment, on the lowest speed for about 2 minutes.
Increase the speed to medium and continue mixing for 4 minutes, or until a firm dough forms.
Turn out the dough onto a work surface and knead it into a smooth ball.
Cover the dough and let it rest for 1 hour or in the refrigerator for a maximum of 4 hours.
Roll the dough into a 10 by 15-inch rectangle and refrigerate.
Prepare the butter by cutting it into pieces and rolling it into a slab.
Enclose the butter in the dough and perform a series of folds, refrigerating between each fold.
After the final fold, wrap the dough and let it rest in the refrigerator for at least 1 hour before shaping.