500g all purpose flour
70g granulated sugar
4 teaspoons active dried yeast
2 teaspoons salt
Mix the flour, sugar, yeast, salt in a large bowl
Slice the butter in thin slices, and add to the flour mix, coating with flour
Plan Tip: The colder the butter here, the better, so use it straight from the fridge
Add the milk to the flour and butter mix, squeezing together to make a dough
Wrap the dough and chill for an hour
On a lightly floured surface roll the dough into a long rectangle
Fold it into thirds, like a letter.
Turn 90 degrees, roll untill another rectangle, and fold into thirds
Repeat another 4 – 6 times
Plan Tip: if your room is too warm and the butter is starting to melt, put in the fridge in between these stages.
Once finished folding wrap and fridge for an hour
Roll the dough out into a large rectangle, and cut into long strips as wide as your loaf tin.
Roll these strips and put into the loaf tin.
Plan Tip: the curled strips should be snug together, but don’t overfill
Leave is a warm place to proove for up to 2 hours
Apply egg wash
Bake in the oven at 190 degrees C
Plan Tip: For my oven this takes at least 30 minutes. Make sure the oven is hot when before you put the loaf in so the butter doesn’t just melt before it starts baking. I also have to cover with foil after the first 15 minutes so the top doesn’t burn.