2 1/4
teaspoons instant yeast
1/4 cup
honey
4 eggs for dough, plus 1 egg beaten for brushing
3 1/2 to 4
cups all-purpose flour, plus more for rolling
1 teaspoon
kosher salt
4
tablespoons (1/4 cup) salted butter, at room temperature
1 1/2 sticks
(3/4 cup) cold salted butter, sliced into thin pieces
1/2 cup sugar or brown sugar, mixed with 1/2 to 1 teaspoon cinnamon (optional)
In the
bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5
minutes. Add the 4 tablespoons of room temperature butter and mix until combined, about 2-3
minutes more.
Cover the
bowl with plastic wrap and let sit at room temperature for 1 hour or until
doubled in size.
Punch the
dough down and roll out onto a lightly floured surface, creating a large
rectangle that’s about 12x18 inches.
Form the thin slices of cold butter into a rectangle, pressing them together on a piece of plastic wrap. Cover with another piece of plastic wrap and roll the butter into a rectangle the same size as one
half of the dough. Remove plastic and press the butter sheet onto one half of the dough. Fold the
other half of the dough over the butter, covering it completely. Roll the dough out
into a large rectangle roughly 12x18 inches. Fold 1/3 of the dough into the
center, then fold the other 1/3 over the top of the first layer so you have
three dough layers (like an envelope). Wrap the dough in plastic wrap and
transfer to the freezer for 15-20 minutes until chilled. (Alternately, you can
chill the dough in the fridge for 1 hour or overnight.)
Meanwhile, butter two bread pans.
Remove
the dough from the freezer. Again roll the dough into a rectangle about 12x18 inches in size. If desired, sprinkle evenly with cinnamon-sugar mixture. Then, starting with the edge of dough closest to you, roll the
dough into a log, keeping it tight as you go. When you reach the edge, pinch
along the edges to seal. Cut the
dough in half and place seam side down in prepared pans. Cover and let rise 45
minutes to 1 hour.
Heat
the oven to 350 degrees F.
Place the bread pans on a rimmed baking sheet and
brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until
dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a
cooling rack. Slice and serve warm or cold.
Makes 2 loaves.
From Half-Baked Harvest blog, adapted
from Martha Stewart, with minor change by me
