Whisk together the yolks, cream, and vanilla in a small bowl, add to the butter mixture, and
pulse until the dough comes together.
Beat for 10 minutes, very gradually adding
flour until the dough starts to pull away from the sides of the bowl.
Create a well in the center of the dry ingredients and add the milk or cream, and mix
until the dough begins to come together.
Alternatively, mix with a stand mixer on medium speed with the paddle attachment, beating for about 1 minute
until the dough pulls away from the sides of the bowl.
Place all ingredients in food processor or high powered blender and blend
until dough ball forms.
Add the flours, baking powder and salt and stir with a wooden
spoon until the dough pulls away from the sides of the bowl.
Add the cold water a little at a time and stir gently, keep adding water and stirring
gently until the dough comes together.
Combine crust ingredients in a
bowl until dough consistency, you may need to add a little more coconut oil so it all comes together.
Increase to medium speed
until the dough looks smooth and begins to form a ball in the center of the bowl.
Lower the temperature to 350 degrees, and
bake until the dough is deep golden brown, 15 to 20 minutes more.
Cover the bowl with plastic wrap and leave in a warm
place until dough doubles in size, anywhere from 2 to 4 hours depending of the warmth of your kitchen.
Add cold butter and either mix in your food
processor until dough starts coming together, or cut butter into flour and sugar using 2 knives and your fingers.