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Laminated Dough Bread

Experience the joy of making delicious, flaky Laminated Dough Bread with a golden crust and soft, airy interior. Perfect for breakfast, brunch, or special occasions.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 10 servings
Course: Breakfast, Brunch, Snack
Cuisine: European, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup milk (warmed to 105-110 degrees F) Essential for activating the yeast.
  • 2 1/4 tsp yeast (active dry) Ensure it's fresh for best results.
  • 4 tbsp sugar Adds sweetness and helps feed the yeast.
  • 1 1/2 tsp salt Balances the flavors.
  • 3 tbsp butter (softened to room temperature) Easier to mix at creamy consistency.
  • 3 1/4 cups all-purpose flour High-quality flour recommended for the best texture.
  • 1/2 tsp vanilla extract Adds secret flavor!
Lamination Ingredients
  • 3/4 cup unsalted butter (for lamination) Should be very soft but not melted.
Egg Wash
  • 1 egg for egg wash Helps achieve a golden crust.
  • 1 tbsp water Thin out the egg wash for easy brushing.

Method
 

Preparation
  1. In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for about 5 minutes until foamy.
  2. Add the softened butter, salt, and 2 cups of flour to the yeast mixture. Beat vigorously for about 2 minutes until well combined.
  3. Gradually add in the remaining flour and the vanilla extract until a soft dough forms. Knead for about 5 minutes until smooth and elastic.
  4. Transfer the dough to an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.
Chill and Laminate
  1. Once risen, flatten the dough and chill it in the fridge for about 20 minutes.
  2. On a lightly floured surface, roll out the chilled dough into a rectangle. Place slices of room-temperature unsalted butter in the center, fold the sides over the butter, and roll out gently. Chill again for 20 minutes.
  3. Repeat the folding and rolling process two more times, chilling for 20 minutes between each time.
Shape and Bake
  1. Roll the dough into a log and cut it into equal pieces. Place the pieces in a greased loaf pan.
  2. Cover the pan and let the dough rise for an additional 45 to 60 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Brush the top of the dough with the egg wash and bake for 25 minutes. Then cover with foil and continue baking for another 35 minutes.
  5. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

Notes

Keep an eye out for the golden color; a tap on the bottom should yield a hollow sound. Store leftover bread in an airtight container for up to 3 days or freeze for longer storage. You can prepare the dough up to the shaping step and refrigerate it overnight for easier baking.