Having a lot of trouble with this dough. I have done it once with the aid of a stand mixer and once again by hand and I keep ending up with a sort of stringy, dry, mess. I keep wanting to try again but add the butter later to allow for more gluten development or use 2-3 whole eggs rather than just yolks for more hydration. As it is I find it a wonder it can come out ok, I really dont understand what Im doing wrong. I am using King Arthur flour, and perhaps the only different thing would be my "European" style butter (its still land o lakes).

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