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Buttery Layered Bread is the epitome of a bakery-style treat that you can easily recreate at home. Its flaky layers, golden crust, and soft, buttery interior make it a delight for any time of day. Whether you enjoy it fresh out of the oven, paired with your favorite jam, or simply on its own, this bread offers a rich, comforting flavor that will leave you wanting more.
This bread combines elements of traditional laminated dough techniques, resulting in a layered masterpiece that feels indulgent yet achievable. It’s the perfect project for home bakers looking to challenge themselves and create something extraordinary. The process involves a bit of patience, but the payoff is worth every moment spent rolling, folding, and fermenting.
The timelessness of Buttery Layered Bread lies in its versatility and universal appeal. It can be enjoyed as a breakfast staple, an afternoon snack, or even as a dinner accompaniment. Its rich buttery flavor and flaky texture make it a favorite for all occasions. Let’s dive into the details and unlock the secrets to making this delectable bread!
Full Recipe:
Ingredients
For the Dough:
Bread flour: 280g
Sugar: 33g
Salt: 5g
Melted unsalted butter: 30g
Yeast: 4g
Eggs: 15g
Milk: 145g
For the Butter Layer:
Unsalted butter: 125g
Preparation Details
Prep Time: 30 minutes (plus overnight resting)
Cooking Time: 30 minutes
Total Time: 1 hour (plus overnight resting)
Servings: 8
Calories (per serving): Approximately 250 kcal
Step-by-Step Instructions
Step 1: Prepare the Dough
Mix the Ingredients:
In a large bowl, combine bread flour, sugar, yeast, melted butter, eggs, and milk. Mix until the ingredients are well incorporated and no dry flour is visible.
Knead the Dough:
Knead the dough roughly for about 5 minutes. Add the salt and continue kneading for an additional 7 minutes until the dough becomes smooth and elastic.
First Rest:
Cover the dough with a lid or plastic wrap and refrigerate for 30 minutes.
Shape and Chill:
After 30 minutes, knead the dough again briefly to ensure smoothness. Shape it into a slightly flattened square, wrap it tightly in plastic wrap, and refrigerate overnight.
Step 2: Prepare the Butter Layer
Shape the Butter:
The next day, prepare the butter layer by folding a piece of baking paper into a square measuring 16x20cm.
Spread the Butter:
Place the unsalted butter inside the square and use a rolling pin or spatula to spread it evenly to fill the square. Refrigerate until firm but pliable.
Step 3: Roll and Fold the Dough
Roll the Dough:
Sprinkle a light dusting of flour on your work surface. Roll out the chilled dough into a rectangle approximately twice the size of the butter square.
Add the Butter Layer:
Place the butter square in the center of the rolled dough. Fold one side of the dough over the butter, then fold the other side to meet the ends, fully enclosing the butter.
First Fold:
Fold the dough in half once more and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
Repeat Rolling and Folding:
Roll the dough out again into a rectangle, fold it as before, and refrigerate for another 30 minutes. Repeat this process once more for a total of three folds.
Step 4: Final Rolling and Shaping
Roll the Dough:
After the final 30-minute refrigeration, roll the dough out into a rectangle measuring approximately 22x17cm.
Cut the Dough:
Place the dough on a tray and cover it with plastic wrap. Refrigerate for 10 minutes to firm it up slightly.
Divide the Dough:
After chilling, trim any uneven edges and cut the dough into 8 even pieces, each about 2-3cm wide.
Shape the Pieces:
With the grain of the dough facing upwards, gently press each piece with your hand. Use a rolling pin to roll out each piece slightly, then roll it up tightly, leaving the end slightly unfolded for texture.
Step 5: Final Fermentation
Prepare the Bread Pan:
Place the rolled pieces of dough into a bread pan, leaving a bit of space between each piece for expansion.
Create a Warm Environment:
Cover the pan with plastic wrap or a lid. Place it in a turned-off oven with a bowl of hot water to create a warm, humid environment.
Ferment:
Allow the dough to ferment for 4-5 hours at 25-27°C (77-81°F) until doubled in size.
Step 6: Bake the Bread
Continued on the next page
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