Softest Butter Flap / Coco Bread || Buttery Layered Bread

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a lighter version.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while margarine is cost-effective.

In a large mixing bowl, combine 3 1/2 cups of all-purpose flour and 1 tablespoon of rapid rising yeast; mix together well using a whisk or your fingers.

Rub in 1/2 cup of room temperature salted butter into the dry ingredients until a crumbly texture forms.

Make a well in the center of the dry ingredients and add a sugar water solution made with 1 1/4 cups of water and 1/4 cup of brown sugar; mix until a soft dough ball forms.

Turn the dough onto a floured surface and knead into a smooth ball for a few minutes.

Place the ball into a greased bowl, cover, and let it rise in a warm place until doubled in size, about 45 minutes.

Turn the dough onto a floured surface again and knead for a few minutes before cutting it into 8 pieces for cocoa bread.

Roll each piece of dough into a smooth round ball.

Roll the dough out into a round disc, about 3/16 of an inch thick.

Add 2 teaspoons of room-temperature salted butter to one half of the rolled-out dough, leaving space at the edges, then fold the dough in half and press the edges to seal.

Bake the folded dough on a greased baking sheet at 350°F for 20 to 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens