On a piece of parchment paper spread out the butter and flour mixture into a 12x18 inch rectangle.

Cover with another piece of parchment paper and chill in the refrigerator for 30 minute, or until firm.

In a sauce pan mix together the milk, sugar, and salt. Keep it on medium heat until the milk reaches 120 degrees Fahrenheit. Add the milk mixture, eggs and vanilla to the flour and yeast mixture.

You will need to use the hook attachment for the dough. Mix until it becomes a smooth doughy consistency.

Place the dough in a large bowl and cover with plastic wrap. Leave it in a warm place for about 1 hour. It should double in size.

On a floured surface roll out the dough into a 18x39 inch rectangle. Place the chilled butter rectangle over half of the dough and fold the other half over it.

Press the edges with the side of your hand and roll it out into a 18x39 inch rectangle again.

Fold the dough into thirds, and roll out into a 18x39 inch rectangle once more.

Repeat step 10 about 6 times. During this process the butter will begin to get too soft, so you will need to refrigerate the dough for about 30 minutes each time it becomes too soft.

Once the dough has been folded and rolled 6 times, cut it into 3 equal rectangles.

Using a rolling pin, pick up the dough and place it on parchment paper. Place another sheet of parchment paper on top and store in the refrigerator or freezer.