Description
A beautifully laminated bread loaf with buttery, flaky layers similar to croissants, offering a perfect combination of crisp exterior and soft, tender interior.
Ingredients
Scale
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons instant yeast
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 3 tablespoons unsalted butter, softened
- 3 cups all-purpose flour
- 3/4 cup salted butter, slightly softened
- 1 large egg
- 1 tablespoon water
Instructions
- Mix warm milk, yeast, and sugar; let sit until frothy
- Add salt, softened butter, and flour to form soft dough
- Knead dough until smooth and elastic
- Let rise in greased bowl for 1.5-2 hours until doubled
- Roll dough into rectangle, arrange butter slices over center
- Fold dough over butter, roll out, and perform letter folds
- Repeat lamination process twice, chilling between folds
- Roll dough into rectangle, cut into 5 equal rolls
- Place rolls in greased loaf pan and rise 45-60 minutes
- Brush with egg wash and bake at 350°F for 1 hour
- Cool before slicing
Notes
- Keep butter cool but pliable for proper lamination
- Don’t skip chilling steps to maintain flaky layers
- Use European-style butter for best flavor
- Store at room temperature for 2-3 days
- Freeze for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg