The Everest of home baking: 27 layers of butter laminated into dough over two days. This honest roadmap won't pretend it's easy — just worth it.
What you need
Ingredients
Servings
12
500 g
🌾 Bread Flour ›
280 g
🧈 Butter ›
250 g in a beaten slab for laminating + 30 g in the dough
250 ml
🥛 Milk ›
50 g
🍬 Sugar ›
2 tsp
🍞 Instant Yeast ›
2 tsp
🧂 Kosher Salt ›
1
🥚 Eggs ›
for the wash
Add all to shopping list
Mise en place
Before you start
90m
Prep
20m
Cook
110m
Total
—
Serves
Yield: A dozen laminated triumphs
Equipment
Nonstick skillet
Mixing bowl
Spatula
Prep checklist
Butter — 250 g in a beaten slab for laminating + 30 g in the dough
Eggs — for the wash
4 steps
Method
1
Day 1: make a lean dough; chill. Beat the butter into a flat 20 cm square; chill to cool-but-pliable (it should bend, not crack).
💡
Butter and dough must match in temperature and texture — this single alignment decides the whole project.
2
Lock the butter slab inside the rolled dough. Roll long, letter-fold in thirds, chill 45 minutes. Repeat twice more: 3 folds = 27 layers.
Learn the technique ›
3
Day 2: roll to 4 mm, cut long triangles, and roll each from base to tip. Proof until jiggly and visibly layered, 2–3 hours at cool room temperature — butter must NOT melt.
4
Egg-wash and bake at 200°C dropping to 180°C, 18–20 minutes, to burnished bronze. The shatter when you tear one is the sound of two days paying off.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
·
Fresh fruit
·
Crispy bacon or breakfast sausage
·
Greek yogurt with honey
Garnish
A dusting of powdered sugar
Fresh berries
Chopped chives (for savory plates)
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
340
kcal
6g
protein
34g
carbs
20g
fat
3g
fiber
520mg
sodium
When it goes sideways
Troubleshooting
Butter leaked out in the oven. Under-proofed (proof longer, cooler) or the layers fused from warm rolling. Chill between every step; lamination is a temperature game.