Salt Bread
Quick answer
- Total time
- 168 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Each roll of milk dough hides a cold piece of butter inside, with coarse salt scattered over the top.
Read more
The butter is cut into 8 pieces and kept chilled right up until shaping. Give the baked rolls just 10 minutes on a rack and serve them warm.
Ingredients
Instructions
- 1
Stir 4 g instant yeast and 20 g sugar into 180 ml milk and let the mixture stand for 5 minutes.
Next, add 300 g bread flour and 5 g salt and mix until no loose flour remains.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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