Cómo hacer rebanadas de mantequilla

Ingredients

• 500 g All-Purpose Flour (any flour with >11% protein; bread flour works well)
• 7 g Active Dry Yeast (about 2 teaspoons)
• 120 g Granulated Sugar (for the dough)
• 3 g Salt (fine table salt)
• 200 ml Whole Milk (room temperature)
• 2 Eggs (medium, room temperature)
• 90 g Unsalted Butter (softened, for dough (first addition))
• 90 g Unsalted Butter (softened, for dough (second addition))
• 90 g Unsalted Butter (softened, for the butter‑vanilla spread)
• 5 g Vanilla Extract (pure vanilla essence, about 1 tsp)
• 120 g Powdered Sugar (for the butter spread)
• 30 g Granulated Sugar (for coating the finished slices)
• 1 Egg (beaten, for egg wash)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, active dry yeast, granulated sugar, and salt. Make a well in the center like a volcano.

   Time: PT5M

2. Add Wet Ingredients

   Pour the milk into the well, add the two medium eggs, and gently stir with a wooden spoon until the mixture starts to come together.

   Time: PT5M

3. Initial Kneading

   Turn the dough onto a lightly floured work surface and knead for about 5 minutes until it becomes a cohesive mass.

   Time: PT5M

4. First Butter Incorporation

   Add 45 g of softened butter to the dough and knead for another 5 minutes until fully incorporated.

   Time: PT5M

5. Second Butter Incorporation

   Add the remaining 45 g of softened butter and knead for an additional 5 minutes until the dough is glossy, elastic, and no butter pieces remain.

   Time: PT5M

6. First Fermentation

   Shape the dough into a smooth ball, place it in a greased bowl, cover tightly with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

   Time: PT1H

7. Shape the Roll

   Punch down the risen dough, turn it onto the work surface, and roll it into a rectangle (about 30 × 15 cm). Then tightly roll it up into a log.

   Time: PT5M

8. Second Fermentation

   Place the rolled dough onto a greased baking tray, cover again, and let it rise for another 1 hour, or until it has roughly doubled in volume.

   Time: PT1H

9. Egg Wash

   Beat one egg and brush the surface of the risen dough evenly with the egg wash.

   Time: PT5M

10. Bake

    Bake in a pre‑heated oven at 180 °C for 20 minutes, or until the loaf is golden brown and sounds hollow when tapped.

    Time: PT20M

    Temperature: 180°C

11. Cool

    Transfer the baked loaf to a cooling rack and let it cool completely before slicing.

    Time: PT10M

12. Prepare Butter‑Vanilla Spread

    In a small bowl, cream together 90 g softened butter with the vanilla extract, then gradually add 120 g powdered sugar, mixing until smooth and fluffy.

    Time: PT5M

13. Slice the Bread

    Using a sharp bread knife, cut the cooled loaf into slices of your desired thickness (about 1‑1.5 cm works well).

    Time: PT5M

14. Finish the Slices

    Spread a generous layer of the butter‑vanilla mixture on each slice, then roll or sprinkle the slices in granulated sugar so the coating sticks.

    Time: PT5M

Nutrition Facts

Calories

390

Protein

6 g

Carbohydrates

50 g

Fat

12 g

Fiber

2 g