Quick No-Fold “Puff” Brioche Bread
This recipe uses a clever shaping technique to create flaky, buttery layers similar to puff pastry but without the tedious folding and chilling process.
1. Ingredients
Flour: 2 cups (300g) All-purpose flour.
Milk: ½ cup (120ml) Warm milk.
Yeast: 1 tsp Instant yeast.
Sugar: 2-3 tbsp Granulated sugar.
Egg: 1 Large egg (room temperature).
Salt: A pinch of salt.
Butter: 3 tbsp (40g) Softened butter (for the dough) + extra melted butter for brushing the layers.
2. Instructions
Step 1: Prepare the Dough
In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
Add the egg and mix well. Gradually stir in the flour and salt.
Knead the mixture until it forms a dough. Add the softened butter and continue kneading for 5–8 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
Cover and let it rise in a warm place for about 1 hour or until doubled in size.
Step 2: Shaping (The Secret to the Layers)
Punch down the risen dough and divide it into 4 or 5 equal portions. Roll each into a ball.
On a lightly floured surface, roll each ball out into a thin oval or rectangular shape.
The Flaky Secret: Brush the entire surface generously with melted butter.
Using a knife or pizza cutter, cut thin vertical strips along one half of the dough (lengthwise), leaving the other half intact.
Starting from the intact side, roll the dough tightly toward the strips. This creates the “wool roll” or “shredded” look seen in the photo.
Step 3: Proofing & Baking
Place the rolls side-by-side in a greased loaf pan.
Cover and let them proof for another 30 minutes until they fill the pan.
Brush the tops with an egg wash (1 egg yolk + 1 tbsp milk).
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until golden brown.
Pro Tip: For a professional finish, brush the bread with a little more melted butter or a light honey glaze immediately after taking it out of the oven.
