Layered Bread

Delicious layers of bread filled with butter aroma.
Perfect for breakfast, sandwiches or snacks. Slab on the jams or conserves or eat it plain. It is super soft. The number of layers depends on how many folds you create.

Bread Dough
300g All purpose flour
45g sugar
3g salt
4g active or instant yeast
130g milk
1 egg (55-60g)
20g softened butter

Lamination
1 stick Cold butter (110g-113g)

Egg Wash
1 beaten egg

Add all the ingredients under the Bread Dough Section into a mixing bowl (Flour, sugar, salt, yeast, milk and soften butter.)
Turn on mixer to low speed.

Change the speed of the stand mixer to the next level. KA mixer recommends speed 2.

The dough first resembles crumbs. Continue to knead with the mixer. Occasionally stop and scrap the dough from the side and bottom of bowl to ensure even mixing. Be patient, it will eventually form into a ball.

This is to test if the dough is sufficiently kneaded.
If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise. When you stretch the dough, it should be stretched thin enough to allow some light to pass through.

If dough consistently tear, knead it for another 5 minutes. If dough is sufficiently kneaded, place it back into the bowl. Cover it and place it in the fridge.

Draw a 15x20 cm rectangle on a piece of parchment paper. Turn the paper over. Slice teh COLD butter into equal parts to fill the rectangle. Take another piece of parchment paper and cover the butter. Gently roll over the butter to make the slab. Making sure the butter doesn’t spill over the rectangle.

Place in the freezer for 20mins

Next take the dough out and roll it into a 30x 20 cm rectangle. Cover it and place it back in the fridge. Check the butter slab. If it is cold and hard, you can start the next step.

Take the rectangular slab of dough.
Place the slab of butter in the middle.
Fold left flab of dough to the half section of the butter. Fold the right flab of dough too. Roll it out and then fold it the same steps as previously.
When the butter is totally wrapped, fold it into half.
Your rectangle is now roughly 8 or ( 10cm) x 20 cm.
Place it in the freezer for 15 mins

Take the dough out and roll it into a 20x30 cm rectangle.

Divide the slab of dough into 4 long strips.
Fold the strips into half.

Take 2 pieces of dough, make it into 2 Cs. Place the dough as shown in the photos.

Put it into a 6 inch cake pan, cover and let it proof at 100F. Do not proof in warmer temperature as the butter will melt and leak out of the dough.

Brush the beaten egg mixture on the top of the dough to give it a nice golden brown.

Bake the dough at 350F for 25 mins.