This enriched bread combines the best of Danish pastry techniques with a traditional loaf format. The result is a beautifully laminated bread with swirls of butter throughout and a tender, flaky texture.
Prep Time: 3 hours Cook Time: 35 minutes Total Time: 4 hours (including resting) Serves: 8-10
Ingredients:
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup warm milk
- 2 large eggs
- 1½ cups cold unsalted butter for lamination
- 1 egg (for egg wash)
Instructions:
- Mix flour, yeast, sugar, and salt in a large bowl. Add warm milk and eggs, combining until a soft dough forms.
- Knead for 10 minutes until smooth. Rest for 30 minutes.
- Roll the dough into a rectangle. Place cold butter between parchment paper, pound into a rectangle, and place on dough.
- Fold the dough like a letter, making three layers. Roll out and repeat folding twice more. Chill for 30 minutes between each fold.
- Shape into a loaf, and place in a 9x5 inch pan. Let rise until doubled.
- Brush with egg wash. Bake at 375°F (190°C) for 35-40 minutes until golden brown.
Tips: Keep ingredients cold during lamination for best results. The finished bread should have visible butter layers and be pulled apart in flaky sections.
Storage: Best eaten within 2 days. Store in an airtight container at room temperature.
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