In your mixing bowl add milk, yeast and sugar together and let proof 5-10 mins until the yeast is dissolved.
Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it's combined, then mix 2-3 more mix until it's smooth (if you don't have a bosch you can knead by hand about 5 mins)
Let the dough sit (covered) for 1 hour (or until doubled in size).
With your hands, on the counter (or in your Bosch) mix the cold butter, flour, sugar and salt until it is without lumps. Work quickly to keep the butter cold.
Place the butter on plastic wrap and shape it into a 9x7 in rectangle. Wrap and refrigerate the butter 30 mins
Dough part 2
knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.
Roll out the dough onto a lightly floured surface to a 15 x 8 inch rectangle.
Take the rectangle of butter and place over 2/3 of the dough leaving a 1/2 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
Roll out the dough/butter into a 18x8 rectangle, fold into thirds again (first turn) - wrap in plastic wrap and refrigerate 30 mins
Repeat 2 more times (roll out, fold, refrigerate - 2nd and 3rd turns)
Roll out the dough a 4th time and sprinkle it with 2 Tbsp of sugar, fold it into third again and wrap in plastic wrap and refrigerate for 1 hour or overnight (at this point the dough can also be frozen, let thaw completely before proceeding.).
roll out into a 16x12 inch rectangle, about a 1/4 inch thick, using 1/4 C of sugar on each side and let stand for 5 mins.
Cut the rough edges off leaving a perfect 16x12 rectangle
cut into 3 inch squares
pinch in corners
rub a muffin tin with softened butter, then roll sugar around
add the dough, cover with plastic wrap (sprayed with bakers joy), and let rise until slighly poofy, about 20 mins