💢💥Bread Egg puff 🤩

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 7 ounces Unsalted Butter (cold, cut into 1/4‑inch cubes)
• 1/2 cup Cold Water (ice‑cold)
• 1/2 teaspoon Salt (fine sea salt)
• 1 teaspoon Granulated Sugar (optional, adds slight sweetness)

Instructions

1. Prepare Butter Block

   Place the cold butter cubes on a sheet of parchment, cover with another parchment sheet and pound with a rolling pin until it forms a 6‑inch square, then refrigerate for 10 minutes.

   Time: PT10M

2. Make Dough Base

   In a mixing bowl combine flour, salt, and sugar. Add the ice‑cold water and stir until a rough dough forms. Do not over‑mix.

   Time: PT5M

3. Enclose Butter

   Turn the dough onto a lightly floured surface, shape into a 10‑inch square, place the butter square in the center, fold the dough over the butter and seal edges.

   Time: PT5M

4. First Roll‑Fold (Turn)

   Roll the dough‑butter package into a 12‑inch rectangle, then fold the top third down and the bottom third up (like a letter). Wrap in plastic and chill 20 minutes.

   Time: PT25M

5. Second and Third Turns

   Repeat the roll‑fold process two more times, chilling 20 minutes between each turn.

   Time: PT30M

6. Final Rest

   After the final turn, wrap the dough tightly and refrigerate for at least 30 minutes before shaping.

   Time: PT30M

7. Shape and Bake

   Roll the chilled dough to 1/8‑inch thickness, cut into desired shapes, place on a parchment‑lined baking sheet, brush lightly with melted butter, and bake at 200°C (400°F) for 15‑20 minutes until golden and puffed.

   Time: PT20M

   Temperature: 200°C

8. Cool and Serve

   Remove from oven, let cool on a wire rack for 5 minutes, then serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

5g

Carbohydrates

30g

Fat

30g

Fiber

1g