Print Recipe
 Layer Bread "Creamy" Recipe
Very tasty bread that you eat and can't stop. Crispy crust, tender crumb, creamy taste, and how layered it is! Double your bid at once, you won't regret it!
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Croatian Cuisine
Keyword Easy, For Beginners
Cook Time 160 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine Croatian Cuisine
Keyword Easy, For Beginners
Cook Time 160 minutes
Servings
Ingredients
Instructions
  1. Very tasty bread that you eat and can't stop. Mix the milk with water and heat it up a little. Add yeast, sugar and 50 g of flour. Mix it. Leave it on for 20 minutes. Add 1 tablespoon of vegetable oil and salt to the finished dough. Mix it. Add the flour in parts. Knead a soft dough. Lubricate 1 tablespoon of vegetable oil and leave to approach for 30 minutes. after half an hour, knead the dough and leave in a warm place for another 30 minutes.
    Very tasty bread that you eat and can't stop. Mix the milk with water and heat it up a little. Add yeast, sugar and 50 g of flour. Mix it. Leave it on for 20 minutes. Add 1 tablespoon of vegetable oil and salt to the finished dough. Mix it. Add the flour in parts. Knead a soft dough. Lubricate 1 tablespoon of vegetable oil and leave to approach for 30 minutes. after half an hour, knead the dough and leave in a warm place for another 30 minutes.
  2. Roll out the dough into a thin rectangle, sprinkled with a small amount of flour. The thinner it is, the more layered it will be. Brush with melted, cooled butter.
    Roll out the dough into a thin rectangle, sprinkled with a small amount of flour. The thinner it is, the more layered it will be. Brush with melted, cooled butter.
  3. The rectangle should be mentally divided into 3 parts. Fold one side of the dough.
    The rectangle should be mentally divided into 3 parts. Fold one side of the dough.
  4. Then cover the first with the second side of the dough.
    Then cover the first with the second side of the dough.
  5. Divide the resulting long rectangle again mentally into 3 parts. Fold one side first.
    Divide the resulting long rectangle again mentally into 3 parts. Fold one side first.
  6. And cover with the other side. Put in the refrigerator for 30 minutes so that the butter freezes and does not soak into the dough, otherwise there will be no stratification and the oil will flow out when rolling out.
    And cover with the other side. Put in the refrigerator for 30 minutes so that the butter freezes and does not soak into the dough, otherwise there will be no stratification and the oil will flow out when rolling out.
  7. After half an hour, remove the dough from the refrigerator. Roll out again into a rectangle as thin as possible. Brush with the remaining oil.
    After half an hour, remove the dough from the refrigerator. Roll out again into a rectangle as thin as possible. Brush with the remaining oil.
  8. Roll into a roll, pinch the seam well.
    Roll into a roll, pinch the seam well.
  9. Make deep oblique incisions. We put it in a form greased with oil, seam down. Brush with egg. Leave for proofing for 20 minutes. Bake in a well-heated oven at 190 degrees for 25 minutes.
    Make deep oblique incisions. We put it in a form greased with oil, seam down. Brush with egg. Leave for proofing for 20 minutes. Bake in a well-heated oven at 190 degrees for 25 minutes.
  10. Layered, creamy, delicious bread is ready!
    Layered, creamy, delicious bread is ready!
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