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48 h
924,000 views 243 layers of Taiwanese-style buttery, delicious melaeuca toast served with Brown Butter Pastry Cream. (Plus some bonus snacks)
2 loaves
US
original
metric
INGREDIENTS
DIRECTIONS
Layered Butter Toast
INGREDIENTS
For the Dough
For the Dry Ingredients
4 cups (520 grams) all purpose flour
1 ½ cups (195 grams) bread flour
½ cup nonfat dry milk powder
6 tbsp (70 grams) sugar
1 tbsp kosher salt
1 ½ tbsp instant yeast
For the Wet Ingredients
6 whole eggs
½ cup cream
¼ whole milk
2 sticks (227 g) salted (Danish Creamery or high quality) butter, cut into one inch pieces
For the Butter Block
4 sticks (454 g) cold unsalted butter, preferably European style
For the Laminating
Dough
Butter Block
For the Brown Butter Pastry Cream
4 tbsp salted butter, cubed
½ cup sugar
3 tbsp cornstarch
½ tsp kosher salt
4 egg yolks
2 cups whole milk
1 tsp vanilla extract
For the Butter Toast
granulated sugar
TOOLS
Babish measuring cups and spoons set
Babish mixing bowl
Babish tiny whisk set
stand mixer with dough hook
Babish Chef’s knife
Babish Clef knife
Babish cutting board
proofing container
rolling pin
parchment paper
fridge
baking sheet
saran (plastic) wrap
bench scraper
Babish sauce pan
rubber spatula
Babish sauté pan
whisk
fine mesh sieve
Babish glass bowl
ice bath
Babish paring knife
7.9 (200 mm) cube loaf pan/tin with lid (Pullman)
wire cooling rack set inside rimmed baking sheet
oven
cooling rack
DIRECTIONS
1.
For the Dough
1.
In the bowl of a stand mixer fitted with the dough hook, add the flours, nonfat dry milk, sugar, salt and instant yeast and whisk together until fully combined.
4 cups (520 grams) all purpose flour
1 ½ cups (195 grams) bread flour
½ cup nonfat dry milk powder
6 tbsp (70 grams) sugar
1 tbsp kosher salt
1 ½ tbsp instant yeast
For the Dry Ingredients
Babish measuring cups and spoons set
Babish mixing bowl
Babish tiny whisk set
stand mixer with dough hook
whisk
2.
Then, add the eggs and the cream and turn the mixer on low for 1 minute to begin combining the mixture. Once the dough becomes shaggy, increase the speed to medium high and mix for about 10 minutes, or until the dough is soft and elastic.
6 whole eggs
½ cup cream
stand mixer with dough hook
Babish mixing bowl
Babish measuring cups and spoons set
3.
Slowly stream in whole milk continuing to mix. Once the dough begins to come together, prepare your butter.
¼ whole milk
Babish measuring cups and spoons set
stand mixer with dough hook
Babish mixing bowl
4.
With the mixer running on medium, add 1-2 cubes of butter, and process until the butter is fully incorporated into the dough. This may take about 10-15 minutes, but the dough will be sticky and supple.
2 sticks (227 g) salted (Danish Creamery or high quality) butter, cut into one inch pieces
stand mixer with dough hook
Babish mixing bowl
Babish Chef’s knife
Babish cutting board
5.
Once the butter is combined, transfer the dough to a greased large mixing bowl and cover with plastic wrap. Leave in a warm, draft free place to rise for 1-2 hours, or until the dough doubles in size.
For the Dough
Babish mixing bowl
proofing container
saran (plastic) wrap
6.
For the Butter Block
1.
While the dough is rising, make the butter block.
For the Butter Block
2.
Place 4 sticks of butter in between 2 pieces of parchment paper. Using a rolling pin, smack the surface of the butter to spread it out.
4 sticks (454 g) cold unsalted butter, preferably European style
parchment paper
rolling pin
3.
The butter should be cold, do not allow it to melt. Continuously smack and roll the butter between the sheets until it’s about 0.4-0.8 cm (4-8 mm) thick and 18 inches (457 mm) in diameter.
4 sticks (454 g) cold unsalted butter, preferably European style
rolling pin
parchment paper
4.
Transfer to plastic wrap and use a bench scraper to fold over the edges to shape the butter into a rectangular shape.
For the Butter Block
saran (plastic) wrap
bench scraper
5.
Wrap the butter in the plastic wrap and smooth to the edges using a rolling pin.
For the Butter Block
saran (plastic) wrap
rolling pin
6.
Transfer to a baking sheet and refrigerate to solidify.
For the Butter Block
saran (plastic) wrap
baking sheet
fridge
7.
For the Dough (continued)
1.
After the dough has risen, turn it out onto a clean work surface.
For the Dough
2.
Roll the ball of dough into a loaf shape, and then place the dough onto a sheet tray, cover lightly with greased plastic wrap and refrigerate until firm to the touch, but still pliable.
For the Dough
baking sheet
saran (plastic) wrap
fridge
3.
For the Brown Butter Pastry Cream
1.
In a small sauce pan over medium-low heat, add the butter. Cook until the milk solids turn a hazelnut color, then remove from the heat.
4 tbsp salted butter, cubed
Babish sauce pan
Babish cutting board
Babish Clef knife
rubber spatula
2.
In a large sauté pan over medium heat, whisk together sugar, cornstarch and salt. Add the egg yolks and vigorously whisk until everything is fully combined and fluffy.
½ cup sugar
3 tbsp cornstarch
½ tsp kosher salt
4 egg yolks
Babish sauté pan
whisk
Babish measuring cups and spoons set
3.
Slowly stream in the milk whisking constantly until fully combined.
2 cups whole milk
Babish measuring cups and spoons set
whisk
Babish sauté pan
4.
Continue cooking the pastry cream over medium heat, whisking constantly, until the pastry cream begins to thicken substantially. Do not remove the pastry cream until large, slow bubbles begin to pop on the surface.
For the Brown Butter Pastry Cream
whisk
Babish sauté pan
5.
Remove from the heat and stir in the vanilla and browned butter.
1 tsp vanilla extract
4 tbsp salted butter, cubed
Babish sauté pan
rubber spatula
6.
Pass the mixture through a fine mesh sieve into a mixing bowl set in an ice bath to chill quickly.
For the Brown Butter Pastry Cream
fine mesh sieve
Babish glass bowl
ice bath
7.
Once cool, cover the mixture with plastic wrap, pushing the plastic wrap on the top of the pastry cream to prevent a skin from forming. Refrigerate until fully chilled.
For the Brown Butter Pastry Cream
Babish glass bowl
saran (plastic) wrap
fridge
8.
For the Lamination
1.
Once the dough has chilled, remove it from the refrigerator and plastic wrap, and roll into a rectangle about twice the size of your butter block.
For the Dough
rolling pin
2.
Add the butter block to the center of the dough, ensuring there is no overhang of the butter block over the dough. Fold one third of the dough over the butter, then repeat with the other side. Pinch the top and bottom, as well as the seal in the middle, to ensure the butter is fully covered by the dough.
Butter Block
Dough
bench scraper
rolling pin
3.
Roll the dough out to its original size, transfer to a parchment-lined baking sheet and refrigerate for 30 minutes to firm up. Again, the dough should be pliable, but firm.
Dough
Butter Block
rolling pin
fridge
4.
Remove the dough from the fridge and fold again into thirds, rolling it back out to the original size. Return to the fridge and chill again for 30 minutes. Repeat for about 4 times, allowing for chill time in between each set of folds. (Optional to fold for 237 Layers)
Dough
bench scraper
rolling pin
fridge
5.
Once the dough has chilled, cut each rectangle into 4 squares and trim excess.
Dough
Babish paring knife
6.
Layer 2 squares in each cube (Pullman) loaf pan. Cover and allow to rise overnight.
For the Dough
7.9 (200 mm) cube loaf pan/tin with lid (Pullman)
7.
For the Day Two
1.
The next day, remove the loaf pans from the refrigerator. Place in a warm, draft free space for 1-2 hours, or until the bread rises ⅔-¾ of the way up the loaf pan.
For the Dough
7.9 (200 mm) cube loaf pan/tin with lid (Pullman)
2.
Preheat the oven to 425°F (220°C).
oven
3.
After the final proof, sprinkle the dough with granulated sugar, place your loaf pans on a wire cooling rack set inside a parchment-lined rimmed baking sheet.
granulated sugar
For the Dough
7.9 (200 mm) cube loaf pan/tin with lid (Pullman)
wire cooling rack set inside rimmed baking sheet
4.
Bake for 30-45 minutes, or until the pastry is golden brown and risen to the top. Remove from the oven and allow to cool for 5 minutes in the mold. Once cooled, turn out onto a wire rack and allow to cool fully.
For the Dough
7.9 (200 mm) cube loaf pan/tin with lid (Pullman)
wire cooling rack set inside rimmed baking sheet
oven
cooling rack
5.
Slice and serve with the Brown Butter Pastry Cream drizzled over top. Peel layer after layer and dunk it into Pastry Cream as desired.
For the Butter Toast
For the Brown Butter Pastry Cream
The Pastry Scraps (Quima-Style)
INGREDIENTS
excess dough scraps
granulated sugar, to taste
sprinkle of flour
TOOLS
Babish rolling pin
large muffin tin
oven
cooling rack
DIRECTIONS
2.
Using the excess dough scraps, sprinkle with granulated sugar.
excess dough scraps
granulated sugar, to taste
3.
Thoroughly roll the sugar into the dough and shape into long strips.
Babish rolling pin
4.
Form and pack the rolled-out dough strips into the cups of a large muffin tin.
large muffin tin
5.
Sprinkle with more granulated sugar and a dusting of flour.
granulated sugar, to taste
sprinkle of flour
6.
Bake in an oven at 400°F (204°C) for 20 to 25 minutes until caramelized, puffed up, and deeply golden brown.
oven
7.
Remove from the muffin tin immediately and transfer to a cooling rack
cooling rack
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