14 tablespoons unsalted butter (1 and 3/4 sticks, at room temperature, cut into tablespoons)
1/3 cup whole milk
2 1/2 cups unbleached all-purpose flour
1 tablespoon and 1 teaspoon superfine sugar
1/4 teaspoon fine sea salt
1 jar of your favorite jam
Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment at high speed until the butter is smooth, about two minutes. With the mixer running, slowly dribble in the milk, occasionally stopping the mixer and scraping down the sides of the bowl with a silicone spatula. The butter mixture should be fluffy, smooth, and shiny, like a butter cream frosting.
Mix the flour, sugar, and salt together in a small bowl. With the mixer speed on low, gradually add the flour mixture and incorporate just until the dough forms a mass on the paddle and the sides of the bowl are clean. Turn out the dough onto a lightly floured surface. Knead a few times until it is smooth and supple. Divide the dough in half. Shape each portion into a disk, about one-inch thick. Wrap each disk in plastic wrap.
Refrigerate until chilled but not hard, 30 minutes to an hour.
Putting it together:
Preheat oven to 450 degrees F.
On a lightly floured surface; flatten ball sightly and roll 1/8 inch thick. If edges split, pinch together. Always roll dough from center to edge. Using light strokes.
Cut dough into circles with a large round cap.
Place on cookie sheet and add about 2 Tablespoons of your favorite jam.
Fold dough over filling. Pinch edges.
Bake for 10 to 15 minutes or until golden brown.
Cool and serve.