Crispy layers of bread and butter!

Overview

Yield: 5 thick slices

Ingredients

Dough

• 240 ml whole milk, warmed to 110F (1 cup)
• 7 g instant yeast (2.25 tsp)
• 38 g granulated sugar (3 tbsp)
• 6 g kosher salt, diamond crystal (1.25 tsp)
• 43 g salted butter (3 tbsp)
• 375 g all-purpose flour (3 cups)

Lamination

• 3/4 cup salted butter, slightly softened

Egg Wash

• 1 large egg
• 1 tbsp water

Steps

1. Whisk together warm milk, yeast, and sugar in bowl of stand mixer, let sit covered for 5 minutes
2. Add salt, butter, and 2 cups of flour, mix for 2 minutes
3. Add remaining flour, mix until a soft dough forms
4. Let rise in a greased bowl, covered, 2 hours
5. Punch down and place dough on silicone mat, stretch to 10x14" rectangle
6. Rest in refrigerator for 20 minutes
7. Cut salted butter into 1/4" slices
8. Remove dough from refrigerator, cover middle 1/3 of dough with butter slices
9. Fold dough into thirds, then roll it back out to 10x14 with a rolling pin
10. Place back in refrigerator for 20 minutes
11. Repeat process 3 more times, the final time skip folding the dough
12. Roll up the dough like a cinnamon roll
13. Cut into 5 equal slices using a knife
14. Place, seam-down in greased 9x5" baking pan, let rest for 1 more hour, covered
15. Preheat oven to 350F
16. Whisk egg wash ingredients, use brush to coat top of bread with egg wash
17. Bake for 1 hour, covering with tin foil after 25 minutes to prevent over-browning
18. Remove from oven and place loaf pan on rack, rest for 30 minutes
19. Remove bread from loaf pan and rest on rack for additional 15 minutes
20. Enjoy!

Sources

https://sallysbakingaddiction.com/croissant-bread/

Images