Mini butter top bread

Mini butter top bread


This is a super cute mini loaf of bread that is perfect for one person.It has a slightly sweet and soft taste with plenty of fresh cream.


  • Strong flour 200g
  • Sugar 20g
  • Salt 4g
  • Dry yeast 2g
  • Fresh cream 40g
  • Water 105g
  • Unsalted butter (for dough) 20g
  • Eggwash appropriate amount
  • Unsalted butter (cut into 5mm x 2cm pieces) about 20g


  1. Cut the butter to be placed on top into 5mm cubes and chill in the refrigerator.
  2. Air-bake the bread mold.Bake at 250℃ for 1 hour and leave until cool.
  3. Bake for another 60 minutes at 250℃ for the second time, then leave it as is until it cools down.Repeat the same process for the third time, bake at 250℃ for 30 minutes, and leave until cool.Since no spray oil is applied during baking, the molds can be used forever.
  4. Place flour to Water in a home bakery or kneader and knead for about 10 minutes.
  5. Add unsalted butter that has been brought to room temperature and knead for 10 minutes.
  6. Place into a bowl, cover with plastic wrap, and let rise at room temperature for about 50 minutes.
  7. After fermentation, it is OK if it has expanded to about twice its size.
  8. Let off the gas, divide into 12 pieces, lightly roll into balls, and take 15 minutes of bench time.
  9. Roll again, seam side down, and place 3 pieces each in a mold coated with spray oil.
  10. Ferment at 35℃ for about 50 minutes until it reaches the same height as the mold.
  11. Brush with eggwash and place a coupe on top using a coupe knife.
  12. Spread the reserved butter on top.
  13. Place in an oven preheated to 180℃ and bake at 180℃ for about 13 to 15 minutes.