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Laminated milk bread

• Marcus Rohlen

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Makes 1 loaf

A little effort

Prep: 1 hr and 30 mins - 1 hr and 30 mins

Cook: 15 mins - 15 mins

plus two days overnight chilling and proving

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Really impress with golden, puffy milk rolls, baked together into one spiralled loaf. The butter-rich, croissant-like dough is a heavenly way to start any meal

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Try this laminated milk bread recipe, then check out our tiger bread, brioche, wild garlic soda bread, pain au chocolat and homemade croissants.

Studio Frantzén’s (find the restaurant within Harrods) version of this laminated milk bread tops the class, and is served with blond miso and honey butter.

Laminated milk bread recipe

Ingredients

Nutrition

• 500g plain flour

  plus extra for dusting

• 10g runny honey

• 10g salt

• 7g fresh yeast

  crumbled

• 350g whole milk

  cold

• 120g unsalted butter

  cold, plus 20g softened, and extra to serve

• 1 beaten egg

  for brushing

Nutrition: per serving

• kcal315
• fat13.5g
• saturates8.3g
• carbs40.9g
• sugars2.6g
• fibre2g
• protein6.5g
• salt1g

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Method

• step 1

  Tip all of the ingredients, except the butter and egg, into the bowl of a stand mixer fitted with a dough hook, and mix slowly for 4 mins on speed 1. Turn up the mixer to speed 2 and knead for 4 mins. Reduce the speed back to speed 1 and add the softened butter, kneading for 4 mins. Turn the speed back up again and knead for another 4 mins – by now you should have a smooth dough that pulls away from the sides of the bowl but is still a little sticky. Cover and chill overnight.

• step 2

  The next day, squash any air from the dough by pushing your fist into it, then tip out onto a lightly floured worksurface and roll into a long rectangle (about 20cm x 30cm) using a rolling pin.

• step 3

  Roll out the cold butter between two sheets of baking paper into a flat rectangle that’s just under half the size of the dough. Sit the butter rectangle on the bottom half of the dough rectangle, making sure there is a 1cm border around the edge of the butter. Fold the other half of the dough over the butter to enclose it and seal the edges. Carefully, and with even pressure, roll the dough out into a rectangle again, with one of the short ends facing you. Fold the top half of the dough down to the centre and bring the bottom up to meet it, then fold the dough in half along the join so you have four layers of dough. Wrap and chill for 1 hr.

• step 4

  Take out the dough, put it back in front of you as if you’d just folded it, then turn it by 90 degrees. Roll it out into a rectangle again, and fold the top third down. Bring the bottom third up over the top, wrap and chill for 1 hr.

• step 5

  Roll the dough out until it is 6mm thick, then cut into long 4cm-wide strips (you might have to trim the edges straight, keeping the offcuts) and roll up into spirals. Arrange the spiral rolls side by side in loaf tins, or put one in each hole of a muffin tin (you can bake the offcuts in a muffin tin, too). Or roll the strips up from both ends in opposite directions to make an S-shape (as in picture). Arrange two rolls in a buttered 12-13cm shallow cake tin (you will end up with four batches but you can also make a bigger loaf by using a larger cake tin). Cover and chill overnight.

• step 6

  The next day, take the rolls out of the fridge and leave to prove until doubled in size (this may take a couple of hours). Heat the oven to 200C/180C fan/gas 4. Brush the tops of the rolls with the beaten egg and bake for 10-20 mins or until the rolls are puffed up and golden on top – keep an eye on the timing, as it will depend on which tin you have used. Cool for 5 mins in the tin before lifting out and serving with more butter.

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Authors

Marcus Rohlen

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