Puff pastry butter bread | Qiong Cooking's recipe transcription

Mix eggs, sugar, milk and dry yeast in a bowl.
Add strong flour and salt, mix with a rubber spatula, and knead by hand when the dough comes together.
Cover and let the dough rest for 20 minutes.
Make sure that the gluten film is stretched, and transfer the dough to the mat.

Spread the dough flat, knead the butter and knead.
Knead until the surface of the dough is smooth, cover with a bowl and let rest for 20 minutes.

Flatten the dough and sprinkle with flour.
Roll it into a rectangle with a rolling pin and spread the butter from (A).
Fold the dough into 1/3 and remove the air.
Then roll it into a rectangle with a rolling pin and spread the butter from (A).
Roll the dough from one side, stretch the dough at the end of the roll thinly, and then roll it up.
Divide it into two equal parts, cut it into smaller pieces, and put it in a mold.

Sprinkle with saran wrap and ferment for 60 minutes.

生地の表面に(B)の溶き卵を塗り、170度に予熱したオーブンに入れて22分焼く。
型から取り出し完成。