Ingredients
Scale
- 4 cups (500g) all-purpose flour, plus extra for dusting
- 1/2 cup (100g) granulated sugar
- 2 teaspoons fine sea salt
- 2 1/4 teaspoons (one packet) active dry yeast
- 1 1/4 cups (300ml) whole milk, warmed to about 110°F (43°C)
- 1 large egg, at room temperature
- 1 cup (225g) unsalted butter, cold and cut into thin slabs
- 1 teaspoon vanilla extract (optional, for a subtle sweet note)
Substitution tips: If you’d like a slightly healthier twist, you can swap half the all-purpose flour for bread flour to add extra chewiness. For dairy-free versions, coconut oil works in place of butter, but the texture will be less flaky — a delicious trade-off if needed. Almond or oat milk can replace cow’s milk, though the flavour will be milder.
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir gently to distribute the yeast evenly but keep salt and yeast separate at this stage if possible to avoid killing the yeast.
- Add the warmed milk, egg, and vanilla extract (if using). Mix with a wooden spoon or dough hook attachment on low speed until a rough dough forms.
- Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic. Avoid over-kneading — you want the dough soft but not too tight.
- Shape the dough into a ball and place it in a lightly greased bowl, covering it with a clean tea towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. I remember my mum’s kitchen always felt warmer in the mornings, thanks to the wood-burning stove, which was perfect for this step.
- While the dough rises, prepare your butter block. Place the cold butter slabs between two sheets of parchment paper and bash them with a rolling pin until they form a rough rectangle about 7×9 inches. Chill the butter block in the fridge while the dough rises.
- Once the dough has risen, turn it out onto a lightly floured surface and roll it into a 10×15 inch rectangle.
- Place the chilled butter block on one half of the dough and fold the other half over it, sealing the edges to encase the butter fully.
- Roll the dough out gently into a 10×20 inch rectangle, then fold it into thirds like a letter. Wrap the dough in plastic wrap and chill for 30 minutes. This process is called laminating and creates the signature flaky layers.
- Repeat the rolling and folding two more times, chilling the dough for 30 minutes between each fold. This layering takes patience but trust me — it’s worth every minute.
- After the final fold and chill, roll the dough out one last time to a 10×20 inch rectangle. Starting from the short side, roll the dough tightly into a log.
- Place the rolled dough seam-side down into a greased 9×5 inch loaf tin. Cover and let it rise for another 45 minutes until puffy.
- Preheat your oven to 375°F (190°C). Brush the top of the loaf gently with a little beaten egg for a glossy finish.
- Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. If the top browns too quickly, loosely cover with foil halfway through baking.
- Transfer the loaf to a wire rack and let cool completely before slicing. This cooling allows the layers to set properly, just like my mum’s apple crumbles that needed time to rest before the first spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
