Butter and sugar bread, each bite is fragrant and crispy, highly recommended.

First, take 160 grams of clean water, add 3 grams of yeast, stir evenly, and let it sit for 5 minutes to activate the yeast.

Add 20 grams of milk powder, and stir until all the milk powder is dissolved.

Add 20 grams of fine sugar, 4 grams of salt, and 230 grams of high-gluten flour, and start mixing.

Stir roughly for about 10 minutes, then add 20 grams of unsalted butter softened to room temperature, and continue stirring for about 15 minutes.

Stir until a thin bread film forms, then take out the dough.

Shape the dough into a round ball, cover it with plastic wrap, and let it ferment until it doubles in size.

Take out the dough and punch it down.

Divide evenly into 6 parts.

Roll all the dough into balls, cover with plastic wrap, and let it rest for 10 minutes.

Take a piece of dough and roll it out large and thin.

Fold the four sides inward again.

Then roll it into an olive shape, thicker in the middle and thinner at both ends.

Go through all the steps with the dough.

Place in the oven for a second fermentation at a temperature of 35°C and humidity of 70-80%. A bowl of hot water can be placed in the oven to help with fermentation.

Take out the fermented dough and lightly make a cut in the middle.

Apply a layer of milk or egg wash.

Sprinkle a layer of white sugar.

Put a piece of unsalted butter, then put it in the oven.

Preheat the oven to 200℃, bake for 15 minutes, and pay attention to the surface in the last few minutes. Covering with a sheet of aluminum foil after it starts to brown can prevent it from getting too burnt.

Butter and sugar bread, done O(∩_∩)O

After the sugar melts, it solidifies on the surface of the bread, while the butter seeps into the bread, making each bite both fragrant and crispy.

Rich butter flavor combined with crunchy sugar granules, super delicious.