Place the ingredients marked ■ into the bread pan, and start it on the dough course! Place the yeast into the designated spot. Add in the butter after 10 minutes.
Roll up the dough after it is finished, cover with a wet cloth, and let it sit for 15 minutes.
Lightly release the gas, stretch it out with a rolling pin, and roll it up with the defrosted puff pastry. Stretch out the dough, roll it up from the front, and close it tightly.
Place the seam towards the bottom, and cut notches into about 10 places. Cut down vertically while angling the pan a bit at a time.
Spray with water and let it rise for the second time at 35°C for about 35 minutes.
Bake in the oven at 200°C for 10 minutes, then reduce it to 180°C, and bake for an additional 20 minutes. Cover it with aluminum foil if it looks like it is going to burn in the process.
The fluffy and chewy and sometimes crispy texture is delicious when toasted.
Story Behind this Recipe
I had a sheet of puff pastry sitting in my freezer.
Please take the milk out of the fridge in summer, and warm it up to body temperature in the winter. Cut the notches in step 4 to 1 cm from the bottom. I baked it this time with a greased pound cake pan.