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Laminated Dough Bread

A delightful bread with mesmerizing flaky layers, created through a meticulous lamination process, perfect for family occasions or a cozy breakfast.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: Bakery, French
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup milk (warmed to 105-110°F) Use whole milk for richness; alternatives like almond or oat milk work too.
  • 2 1/4 tsp yeast (active dry or instant) Fresh yeast guarantees the best rise.
  • 4 tbsp sugar A hint of sweetness balances the flavors beautifully.
  • 1 1/2 tsp salt Essential for taste—don't skip it!
  • 3 tbsp butter (softened to room temperature) Use unsalted butter for better control over salt levels.
  • 3 1/4 cups all-purpose flour Bread flour works too if you prefer a chewier bite.
  • 1/2 tsp vanilla extract Adds a warm flavor.
Lamination Ingredients
  • 3/4 cup unsalted butter Use high-quality European-style butter for richer layers.
Egg Wash Ingredients
  • 1 egg for egg wash Helps achieve that golden finish.
  • 1 tbsp water Just a splash to bind!

Method
 

Dough Preparation
  1. In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for about 5 minutes, or until foamy.
  2. Add the softened butter, salt, and 2 cups of flour. Mix on low speed until combined, then beat for 2 minutes until the dough becomes smooth.
  3. Gradually incorporate the remaining flour and the vanilla extract until a soft dough forms. Knead for about 5 minutes until elastic.
Rising and Chilling
  1. Transfer your dough to an oiled bowl, cover it, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.
  2. Once risen, flatten the dough into a rectangle, wrap it in plastic, and chill in the fridge for 20 minutes.
Lamination Process
  1. Lay thin slices of cold unsalted butter over the center of the dough.
  2. Fold the sides over like an envelope. Roll out gently into a rectangle, then fold it again in thirds. Chill for 20 minutes.
  3. Repeat the rolling and folding process two more times, chilling for 20 minutes between each fold.
Final Shaping and Baking
  1. Roll the laminated dough into a tight log and cut it into pieces. Place in a greased pan and let rise for another 45 to 60 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. Brush the dough with the egg wash, then bake for about 1 hour or until golden brown.

Notes

Ensure your butter is at room temperature for optimal blending. Store in an airtight container for up to 2 days or freeze for up to a month.