Homemade Super fluffy and soft puff pastry butter Bread

Savor the sublime delight of preparing puff pastry butter bread at home, an amazing dish that fuses the fluffy, light texture of puff pastry with the rich, buttery flavor of traditional bread. With this special recipe, you can expect a loaf that is incredibly soft, fluffy, and irresistibly delicious. This buttery bread will take any meal to new culinary heights, whether it is eaten on its own as a treat or combined with your favourite foods.

Recipe by: Qiong Cooking

1. 300 g (2 cups) Bread flour/Wheat flour
2. 1 Egg
3. 38g (3 tbsp)Sugar
4. 150ml (0.62 cup) Milk
5. 3g (1 tsp) Instant yeast
6. 3g (1/2 tsp) Salt
7. 28g (2 tbsp) Unsalted butter Butter
8. Egg wash

Directions:

• In a mixing bowl,Crack 1 egg and add sugar,milk and instant yeast. mix well to dissolve the yeast and sugar.
• Add Bread flour/Wheat flour and salt. mix with spatula in start then knead the dough with your  hands.

 

• cover the bowl and let it  Rest For about 20 Mins

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• After 20 mins transfer  the dough to a surface and flatten it.
• Add 2 tbsp unsalted butter and knead the dough together with the butter.

• Knead it until smooth, then round it up, cover it, and let it rest for 20 minutes.

 

 

• After 20 minutes, flatten the dough, sprinkle with some flour, and roll it into a large rectangular dough sheet using a roller pin. Add some butter to the surface and spread them across.

  

• Fold the dough sheet in thirds and press or tap it to expel the air inside, then roll out the folded dough.

• Butter the surface again, then roll up the dough sheet from one side to form a cylinder. Press the closing edge thinly then roll it up.

 

• Divide it into half, then cut each half into smaller portions. After this, transfer them into the mold.

 

• Cover it and let it rise for about 60 minutes.

• After 60 minutes, brush the top with egg wash or milk.

• Put them in a preheated oven of 340 degrees F and bake for about 22 minutes.

 

Important tip:

1. If you don’t want egg, you can substitute with 35-40ml of milk

2. The dough does not need to be fermented, just let it rest for about 20 minutes and then roll it into a large sheet.

3. You can use either salted or unsalted butter to spread the dough sheet.