Salt Butter Cuppe

Salt Butter Cuppe


The recipe was designed to be easy to make, even for those who are not good at shaping.It looks hard but is very fluffy, so please give it a try.


  • High gluten flour 200g
  • Sugar 20g
  • Salt 3.6g
  • Instant dry yeast 3g
  • Milk 80g
  • Water 65g
  • Unsalted butter 20g
  • Salted butter 5g x 6 pieces
  • Salt flakes (large grains of salt) appropriate amount


  1. Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on.
  2. After 10 minutes, add the butter and knead for another 10 minutes.
  3. Once the dough is kneaded, place it in a bowl, loosely cover it with plastic wrap, and let it rise for the first time in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size.
  4. After the first fermentation, divide the dough into 6 parts , remove the gas, re-roll, and let the dough rest for about 15 minutes.*Please cover the dough loosely with a 45L plastic bag to prevent it from drying out.
  5. Lightly flour a pastry board and use a rolling pin to roll out the dough into a 9cm circle. Fold the fabric with the star mark on the top left until it reaches the star mark in the middle and press it lightly with your hand.
  6. Fold both sides toward the the center and press lightly with your hand.When you put the sides together, pinch the overlapped part with your fingers to close it.
  7. Place the formed dough into a large aluminum cup and let it rise for a second time in an oven or fermenter set at 35 ℃ until it becomes a little larger.*If you place it in a small aluminum cup, the butter will flow outside the cup and the bottom of the dough will not be able to absorb the butter, so we do not recommend using a small cup.
  8. When the preheating time comes, move it to a warm place in the room and continue the second fermentation . After transferring, cover with a plastic bag sheet to prevent it from drying out.
  9. After the second fermentation, sprinkle strong flour on the dough, make a coupe in the center with a coupe knife, put 5g of salted butter on each dough, then lower the oven preheated to 210℃ to 200℃ and bake for about 10 minutes.