Salt Bread
Quick answer
- Total time
- 168 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Salt bread is made by wrapping cold butter inside milk dough, rolling each piece from a wide base to a narrow tip, and baking the shaped rolls with flaky salt on top.
Read more
Stir 4 g instant yeast and 20 g sugar into 180 ml milk and wait 5 minutes before adding 300 g bread flour and 5 g salt. Once the dough has formed, knead in 25 g unsalted butter for 10 minutes. The first proof lasts 60 minutes at 24 to 26°C and begins only after the dough has become smooth and can stretch thinly. Divide the proofed dough into 8 pieces, round them, cover them, and allow a 10 minute bench rest. Keep the separate 40 g portion of filling butter cold and cut it into 8 pieces. Roll each portion of dough into a long triangle, place one piece of butter at the wide end, enclose it with the first turn, and continue rolling to the tip without loose gaps. Arrange the rolls seam side down and proof them for 35 minutes. A light finger mark that returns slowly is the cue to brush the surface with beaten egg and distribute 4 g flaky sea salt over the tops. Keep the tray at 190°C for 16 to 18 minutes, remove the rolls when they are deep golden, and cool them on a rack for 10 minutes before serving them warm.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Stir 4 g instant yeast and 20 g sugar into 180 ml milk and let the mixture stand for 5 minutes.
When small bubbles appear, add 300 g bread flour and 5 g salt and mix until no loose flour remains.
- 2Season
When the dough comes together, knead in 25 g unsalted butter for 10 minutes.
Once the surface is smooth and the dough can stretch thinly, proof it for 60 minutes at 24 to 26°C.
- 3Control
Press the proofed dough gently to release the gas, divide it into 8 pieces, and round each piece.
Cover the dough to prevent the surface from drying and rest it for 10 minutes. Cut the 40 g filling butter into 8 pieces and keep them cold.
- 4Step
Roll each piece of dough into a long triangle and place one cold butter piece at the wide end.
Enclose the butter with the first turn, then roll to the tip without leaving loose gaps.
- 5Season
Place the rolls seam side down on a tray and proof them for 35 minutes.
When a light finger mark returns slowly, brush the tops with a thin layer of beaten egg and distribute 4 g flaky sea salt over them.
- 6Finish
Bake in an oven preheated to 190°C for 16 to 18 minutes.
Remove the rolls when the tops are deep golden and the aroma of butter is noticeable, then cool them on a rack for 10 minutes and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Wait 5 minutes after mixing the milk, yeast, and sugar, then add the bread flour and salt when small bubbles appear.
- Finish cue
- Remove the rolls when the tops are deep golden and the aroma of butter is noticeable, then cool them on a rack for 10 minutes and serve warm.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
168min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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