Butter pastry

Butter pastry is so delicious. It's soft and the crust is super thin but crispy. A delight to eat and not as difficult to make as you might imagine. You can use this to make things like Croissants or Danish pastries, but I like it as bread. It's like a super buttery brioche

INGREDIENTS

35g Caster sugar

5g Yeast (I used Lowan instant dried yeast straight from the fridge)

1 Large egg

20g Condensed milk

135g Milk (warmed)

300g Bread flour

5g Salt

25g Unsalted butter (softened)

115g Unsalted butter for lamination (softened)

METHOD

Place all ingredients in order except the butter into a stand mixer bowl. Knead on low speed (1-3) until it comes together to form a soft dough for a total of approx 8 mins

Add the 25g of butter and knead on medium speed (4-6) for a further 8 mins

On a piece of plastic wrap, flatten the dough, wrap then chill in freezer for 30 mins

Trace a 16cm x 16cm square on the back of some baking paper. Slice the remaining butter into 6 pieces and place onto the square. Fold over the baking paper and roll the butter to make an even square and put into the fridge to chill

Roll out the dough to a 16cm x 32cm rectangle and place the butter into the centre. Fold in the sides and pinch the dough together to seal

Roll along the seam and flatten to 16cm x 32cm length. Make a book fold (3/4 left in, 1/4 right in, pinch to seal, then fold in half). Wrap in plastic and freeze for 20 mins (first book fold)

Roll the dough out again (16cm width x 32cm long), book fold again and freeze for 20 mins again (second book fold)

Optional: do a third bookfold

Roll the dough out again, shape as you please and put into lined tin to proof. I cut into 8 strands and did a round weave for an 8inch (20cm) round spring form tin. If you would like to do the same see: how to braid round challah