This sweet bread is soft and made with butter and thousands of layers in it. Serve it for your family and breakfast will never be the same again. You will start by making the bread dough, in a mixing bowl add cake flour, bread flour, one egg, instant yeast, salt, sugar, and iced milk. It is recommended not to add milk all at once, reserve about 10ml then add it to the dough after checking the state of the dough.
Attach a dough hook and start kneading until the dough is formed and soft. Add unsalted room temperature butter and knead the butter into the dough at low speed until the butter is incorporated into the dough and the texture of the dough is super soft and elastic. Roll the dough into a dough, cover it with plastic wrap then places it on the refrigerator for 30 minutes.
While the dough is chilling, prepare the butter piece by slicing unsalted butter into 15 by 20cm then place them on parchment paper and roll them into thin slices then keep the rolled butter in the refrigerator for a while. Bring the dough out of the fridge and lightly flour your work surface then roll the dough to 30 by 20 cm, twice the size of the butter piece.
Bring the butter out of the fridge and place it in the centre of the dough and fold it. Using a rolling pin, roll the dough out then fold it and roll it again 3 times then cover the dough with plastic wrap and let it chill in the fridge for 20 minutes. To shape the bread, cut the bread into 4 parts, take 2 parts and coil them from the centre to the edge then place them in a 22.8 by 11.3 by 5.8cm non-stick mould.
If you have a sticky baking dish, remember to put a line with parchment paper or butter on the bottom and sides of the pan. Coil the other two and place them in another pan then cover them and place them in a warm place to proof for 2 hours. Once proofed, brush the top with egg wash then bake in a preheated 340 degrees Fahrenheit / 170C for 25 minutes.
Once baked, brush them with melted butter, that way the bread will remain soft to the last bite. Invert the bread on a wire rack to cool before serving. This bread does not require slicing because you can just pull it apart. Enjoy.
- 80g / 2.8Oz Cake Flour
- 240g / 8.5Oz Bread Flour
- 1pc Egg
- 5g / 1/2tbsp Instant Yeast
- 3g / 1/2tsp Salt
- 50g / 1.8Oz Sugar
- 150ml / 1/2cup+2tbsp Ice Milk
- 30g / 1Oz Unsalted Butter
- 120g / 4.2Oz Unsalted Butter
- Preheat the Oven to 170°C (340°F) and bake for 25 minutes
Use a Nonstick Pan size: 8.9″x4.4″x2.2″/22.8×11.3×5.8cm