Rich Buttery Puff Pastry Butter Bread Loaf Recipe

Introduction

I know exactly what you’re thinking.

What a beauty right?

This buttery crispy and soft puff pastry butter bread not only is easy on the eyes but tastes incredible as well.

It’s layered with layers of rich buttery goodness between soft and slightly sweet milk bread, along with a nice crispy edge around the sides giving it a surprisingly delectable contrast of textures and flavours.

If you love croissants and you love milk bread then this puff pastry butter bread recipe is the best of both worlds.

Here’s what you’ll need to make it.

Ingredients

Dough:

• 280g of bread flour
• 1 egg (room temperature)
• 5g of instant yeast
• 5g of table salt
• 30g white granulated sugar
• 150ml of lukewarm milk
• 20g of melted unsalted butter
• 80g of unsalted room temperature butter

Egg wash:

• 1 egg
• 1/2 tsp of milk

Substitutions

Instant yeast: You can use dry active yeast if you don’t have instant yeast but make sure you proof the dry active yeast first before using.

Milk: You can substitute the milk with either water or a nut milk such as almond or oat milk if you’re lactose intolerant.

Directions

In a large mixing bowl combine the bread flour, sugar, salt, instant yeast, melted butter, and 1 egg at room temperature.

Mix everything together briefly in a stand mixer and then add in your milk and continue mixing everything for 13-14 minutes until the dough becomes nice and smooth.

Then transfer the dough over to a large bowl and shape it until a round ball using a spatula.

Then cover the bowl with plastic wrap or a towel and let it proof in a warm place until double in size (about an hour).

Once the dough has finished proofing, de-gase the dough by punching down on it to release the gas. Then transfer the dough over to a floured countertop and then shape it into a round ball.

Cover the dough with plastic wrap and let it rest for another 10-15 minutes to relax the dough.

Then add some flour to the dough and flatten and roll out the dough until it resembles a large rectangle.

Next, add in a generous amount of butter to the dough but leave about 20-25 % of the butter for later use.

Then fold about 1/3 of the dough inwards and then grab the other end fold that 1/3 of the way inwards as well to make a trifold.

Then grabbing the ends make another 3 layer fold inwards by grabbing one end and folding it about 1/3 inwards and doing the same with the opposite end.

Next, cover the dough with plastic wrap and put it in the freezer for around 30 minutes to prevent the butter from melting.

After 30 minutes take the dough out of the freezer, add some flour to your countertop and to the dough and start rolling it out again into a rectangle.

Then apply the left over butter to the dough.

Next, roll one end of the dough to the other end so that it resembles a large log.

Then pinch the ends of the dough to seal it.

Now, using a dough cutter, cut the dough into 10 pieces.

Then place the dough onto a large bread loaf pan lined with parchment paper. I’m using a 9×5 bread loaf pan here.

Cover the dough with plastic wrap or a towel and let it proof 1 more time for another 40-45 minutes.

Once the dough is finished proofing, apply an eggwash to the dough by combining 1 egg with 1/s tsp of milk and beating it together.

Once done, bake the bread loaf in a pre-heated 350°F (180°C) oven for 25-30 minutes until golden brown.