Buttery Layered Croissant-Style Bread

Ingredients

• • For the Dough:
    • • 300g (2 cups) bread flour
      • 4g (1/2 tbsp) instant yeast
    • • 25g (2 tbsp) sugar
      • 1 egg (approximately 50g)
      • 145g (0.6 cup) milk
    • 3g (1/2 tsp) salt
    • 20g (1.4 tbsp) unsalted butter

• For Layering:
  • 90g (6 tbsp) unsalted butter

Directions

1. Prepare the Dough:

• • In a large mixing bowl, combine bread flour, instant yeast, and sugar.
  • Add the egg and milk, mixing until a rough dough forms.

• Knead in the salt and 20g of unsalted butter until the dough is smooth and elastic.
• Cover and let the dough rest for 10 minutes.

2. Divide and Shape:

• Divide the dough into 9 equal parts, approximately 60g each.
• Roll each piece into a ball, then flatten into discs about 20cm in diameter.

3. Layer the Butter:

• • Divide the 90g of unsalted butter into 8 equal parts (11g each).
  • Layer the flattened dough discs, spreading 11g of butter between each layer.
  • Stack the buttered layers and roll out into a large disc about 40cm in diameter.

4. Chill the Dough:

• If it’s summer, freeze the dough for 20 minutes; if it’s winter, refrigerate for the same duration to firm up the butter layers.

5. Roll and Shape:

• Roll the stacked dough with a thick rolling pin, flipping it occasionally to ensure even thickness, until it forms a round shape about 40cm in diameter.

6. Fermentation:

• • Allow the dough to ferment for 2-3 hours at a temperature not exceeding 28°C. The dough should puff up and jiggle slightly when moved.

7. Baking:

• • Preheat the oven to 200°C (390°F).
  • Bake for 10 minutes, then reduce the temperature to 180°C (355°F) and bake for an additional 6 minutes until golden brown.

Serving Suggestions

• • Serve warm with a pat of butter and jam.
  • Pair with a cup of coffee or tea for a delightful breakfast.

• Enjoy as a savory option by adding cheese or deli meats.

Cooking Tips

• • Ensure all ingredients are at room temperature for better dough elasticity.

• Keep the butter cold for easy layering without it melting into the dough.
• Avoid over-proofing the dough; it should double in size but not deflate when touched.