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DIRECTIONS

Blend the yeast ingredients in the measure and let prove for 5 minutes or so.
Meanwhile, turn the flour, salt, sugar, and optional mace or cinnamon into the bowl of the food processor.
Add the chilled diced butter to the food processor, and pulse in by 1-second bursts to break the butter into rough flour-covered granules.
Whisk the eggs and 1/3 cup of milk into the yeast mixture. Then turn on the food p;rocessor and process this liquid in, adding droplets more milk until the dough forms a rotating ball for 8 to 10 revolutions. It should feel fairly soft.
After a 5-minute rest, process the dough 30 more revolutions, turn it out onto your work surface, and let it rest 2 minutes.
Knead by hand 20 vigorous strokes, turn it into a bowl, cover, and let rise to 1-1/2 times its volume - 40 minutes or so. Ideal rising temperature is 72°F to 75°F; if it is too warm the butter will begin to ooze out of the dough.
To deflate the dough for its second rise, pat and push it out firmly into a 12-inch rectangle.
Fold the dough into 3 layers from one of the ends. Pat it out again and repeat the folding. Return the dough to the bowl, and cover with plastic wrap.
Let the dough rise again, this time to more than double.