Whisk together beaten eggs, hot lowfat milk, and active dry yeast in a mixing bowl.

Refrigerate the mixture for 15 minutes.

In a separate bowl, use a pastry blender to combine bread flour, salt, sugar, and ground cardamom.

Incorporate the yeast mixture into the flour mixture.

Knead the dough until smooth, approximately 2 minutes.

Shape the dough into a ball and refrigerate for about 20 minutes to rest.

Beat butter until smooth.

Turn the dough onto a floured surface and roll it into an oblong shape, about 3/8 inches thick.

Dot 1/3 of the butter over 2/3 of the dough surface.

Fold the undotted dough over the butter-dotted portion, creating three layers.

Roll the dough out gently into an oblong, about 3/8-inch thick.

Repeat the folding and rolling process two more times.

Cover the dough and refrigerate for 2 hours.

Roll the dough into the desired shape following appropriate rolling techniques for your chosen pastry.