Butter Sugar Bread

Main ingredients; high-gluten flour, low-gluten flour, sugar, butter, eggs, yeast powder, salt

Put all the ingredients except butter into the bread bucket.

Start the kneading program. After one program is completed, add butter. Start a kneading program again.

At the end of the program the dough has reached the fully expanded stage.

The soft dough ball is placed in a container and covered with plastic wrap for the first proofing.

Let the dough rise until doubled in size

Knead the risen dough evenly and let it rest for a few minutes

Remove the rested dough and divide it evenly into 10 small pieces of dough. Cover with plastic wrap and rest for 15 minutes.

Small flatbreads rolled out from the relaxed dough

After all the dough is rolled out, place it on the baking sheet to start the second fermentation

Prepare surface decoration ingredients: cut frozen butter into small pieces and prepare granulated sugar. (Coarse sugar is best)

Let it rise for the second time until doubled in size, brush the surface with egg wash, use chopsticks to press a few small holes, put small pieces of butter on it, and sprinkle coarse sugar on the surface.

Set the oven to bake at 180 degrees for 15 minutes.

When it comes out of the oven, the house is filled with fragrance.

Overview

Tags

Ingredients

Steps