Ingredients
Scale
- 500g all-purpose flour
- 50g granulated sugar
- 10g salt
- 10g instant yeast
- 250ml warm milk
- 1 egg (for the dough)
- 250g unsalted butter (for laminating)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Prepare the Dough:
In a large bowl, whisk together the flour, sugar, salt, and yeast. Pour in the warm milk and add the egg. Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and refrigerate for 1 hour. - Form the Butter Block:
Place the unsalted butter between two sheets of parchment paper. Pound and roll it into a 15×20 cm rectangle. Chill until firm but pliable. - First Lamination:
Roll the chilled dough into a rectangle double the size of the butter block. Place the butter in the center. Fold the dough over the butter like an envelope. Rotate 90°, roll into a rectangle, and fold in thirds. Wrap and refrigerate for 30 minutes. - Second and Third Folds:
Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn. Keep the dough cold to maintain distinct layers. - Shape the Loaf:
Roll the dough into a large rectangle. Cut it lengthwise into strips. Coil each strip loosely and place them in a greased loaf pan in layers. Let the dough rise at room temperature for 1 to 1.5 hours, or until puffy and nearly doubled. - Bake:
Preheat the oven to 200°C (392°F). Brush the loaf with egg wash. Bake for 30–35 minutes until deep golden brown. If needed, cover with foil halfway through to prevent over-browning. - Cool:
Allow the loaf to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
Keep all ingredients cold during lamination.
Do not rush the resting time—chilling is crucial for flakiness.
To enhance sweetness, sprinkle sugar between folds before shaping.
For a savory touch, add herbs or grated cheese during layering.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35