Thousand Layer Bread

Golden and buttery bread shaped into a delicious cube of thin flaky layers, this is thousand layer bread

What is thousand layer bread?

“1000 layer bread” is a term that’s often used to refer to a type of bread known for its numerous thin layers. It’s also commonly known as “pull-apart bread” or “layered bread.” The name comes from the process of creating many thin layers of dough, which results in a bread with a flaky and tender texture.

To make 1000 layer bread, you typically start with a basic bread dough, similar to that used for croissants or puff pastry. The dough is rolled out thinly, then layered with butter or another fat, folded, and rolled out again multiple times. Each time the dough is folded and rolled, it creates additional layers. This process is repeated several times to build up the layers, resulting in a bread with a light, airy texture and a distinct flakiness.

This version is a take on the viral square loaf bread that originated in China and popped up once again in Korea. Also known as “Tissue bread” this bread can be pulled into lots of thin layers, kind of like a tissue box.

Now you can make this viral Asian bread in your very own home!

Ingredients

• Flour: Provides structure to the bread by forming gluten when mixed with water. Different types of flour (e.g., bread flour, all-purpose flour, whole wheat flour) can affect the texture and flavor of the final product.
• Water: Activates the yeast and hydrates the flour to form gluten. It also helps control the dough’s consistency and texture.
• Yeast: Acts as a leavening agent, producing carbon dioxide gas during fermentation, which causes the dough to rise. Yeast also contributes to the flavor and aroma of the bread.

• Salt: Regulates yeast activity and strengthens gluten formation. It also enhances the flavor of the bread by balancing sweetness and acidity.
• Sugar: Provides food for the yeast during fermentation, which helps to activate it and promote dough rising. Sugar also adds sweetness and contributes to crust browning.
• Fat (e.g., butter, oil): Tenderizes the bread by coating the gluten strands and preventing them from forming a tough, chewy structure. Fat also adds richness, moisture, and flavor to the bread.

• Eggs: Add richness, flavor, and color to the bread. They also contribute to the texture by providing moisture and helping to emulsify ingredients.
• Milk: Adds moisture, flavor, and tenderness to the bread due to its fat and protein content. It also contributes to crust coloration and can improve the bread’s shelf life.

Tips for Perfect Thousand Layer Bread

Fold and Rest Rhythm

Between every fold, let the dough rest in the fridge for 20–30 minutes. This pause allows the gluten to relax and the butter to stay firm, ensuring clean and flaky layers.

Seam Orientation Swap

Rotate the dough each time you fold it, much like turning a compass. Alternating directions prevents uneven bands and gives you a more delicate, tissue-like crumb.

Two-Stage Bake

Begin baking at a slightly higher temperature for the first ten minutes to encourage lift, then reduce the heat to finish gently. This method preserves the layers without over-browning the crust.

Pre-Bake Chill

After shaping, give the dough a short rest in the refrigerator. A final chill of 10–15 minutes will set the butter, locking in definition before it hits the oven.

Steamy Proofing Environment

Proof your dough in a warm, slightly humid environment. Place a cup of hot water in a turned-off oven to mimic bakery conditions and help the dough rise beautifully.

Tin Size Precision

Use a snug cube tin, ideally 10 × 10 × 10 cm. The tight space encourages upward growth, creating dramatic pull-apart sheets that resemble stacked tissue.

Variations of Thousand Layer Bread

Matcha Green Tea

Whisk matcha powder into the dry mix to create a jade-green loaf with a mellow earthy aroma. Perfect for pairing with a cup of sencha.

Rosewater Infusion

Simmer milk with a hint of rosewater before adding it to your dough. This subtle floral note transforms your bread into something reminiscent of a bouquet in spring.

Ube Coconut Twist

Incorporate ube powder into the dough and brush the layers with coconut milk. The result is a pastel-purple loaf with tropical sweetness.

Earl Grey and Lemon Zest

Infuse your milk with Earl Grey tea leaves and fold in lemon zest. This combination brings a refined tea salon character to your bread.

Black Sesame Marble

Spread a thin layer of black sesame paste between folds. When baked, the bread reveals nutty, smoky ribbons that contrast beautifully with the golden crumb.

Red Bean Ribbon

Apply a light brushing of sweetened red bean paste between layers. This variation nods to classic Asian flavors while maintaining a balanced sweetness.

Serving Suggestions

Honey Dip Delight

Tear the bread into wisps and dip them into warm honey. The sticky sweetness accentuates the flaky layers in the simplest way.

Tea Table Centerpiece

Present the bread whole during an afternoon tea spread. Invite guests to peel off sheets as they sip jasmine or Earl Grey, making it the centerpiece of conversation.

Toast and Spread

Slice and lightly toast the bread, then spread with salted butter or jam. Toasting brings out the crisp edges while keeping the center soft.

Dessert Plate Feature

Serve warm slices with vanilla ice cream and a drizzle of caramel. The hot-and-cold contrast highlights the bread’s soft, layered crumb.

Savory Brunch Companion

Pair the bread with shakshuka, omelets, or smoked salmon. The neutral base allows the rich savory toppings to shine.

Shareable Pull-Apart

Place the loaf on a platter and encourage everyone to peel layers together. This style of serving is fun, memorable, and perfect for gatherings.

Common Mistakes to Avoid

Overproofing the Dough

If the dough doubles too far beyond its size, it collapses when baked. Watch carefully and test with a gentle press.

Butter Leakage

Rolling too aggressively or letting the dough warm up will cause butter to leak. Return it to the fridge immediately if you notice oozing.

Skipping Rest Periods

Rushing through folds without proper rest toughens the dough and reduces visible layering. Patience ensures delicacy.

Edge Compression

Rolling too far to the edge squeezes butter out. Always leave a narrow, butter-free margin.

Incorrect Pan Choice

Oversized pans lead to flat loaves. Use cube tins or smaller snug pans to encourage vertical lift.

Impatience When Slicing

Cutting too soon after baking compresses the delicate structure. Allow the bread to cool until just warm before pulling apart.

Thousand Layer Bread

Print Recipe

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Golden and buttery bread shaped into a delicious cube of thin flaky layers, this is thousand layer bread

• Author: Catherine Zhang
• Prep Time: 2 hours
• Cook Time: 25 mins
• Total Time: 2 hours 25 minutes
• Yield: 2 cubes 1x
• Category: Bread
• Method: Difficult
• Cuisine: Asian fusion

Ingredients

Units MUS Scale 1x2x3x

Bread dough

• 130g Water
• 40g Whole milk, lukewarm
• 25g Beaten egg, approx half an egg
• 50g Granulated sugar
• 7g Salt
• 6g Dry yeast
• 25g Unsalted butter, melted
• 350g Bread flour

Butter block

• 185g Unsalted butter
• 18g Bread flour

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Instructions

Preparing the Dough

1. In a mixing bowl, combine the bread flour, lukewarm milk, water, beaten egg, granulated sugar, salt, dry yeast, and melted butter.
2. Mix until a rough dough forms and form it into a ball
3. Place the ball back in the mixing bowl and cover with cling wrap, place in the fridge for 30 minutes to rest
4. Remove the dough from the fridge and knead until smooth
5. Cover with cling wrap and let rest at room temperature for 30 minutes
6. Roll the dough out into a 2 cm thick rectangle and wrap in cling wrap
7. Place on a tray and place it in the fridge overnight or for 6 hours to proof

Preparing the Butter Block

1. In another bowl, combine softened unsalted butter with bread flour until well incorporated.
2. Place the butter mixture on a sheet of parchment paper and shape it into an 18cm square. Wrap it tightly and refrigerate until firm but still pliable, about 30 minutes.

Laminating dough

1. Unwrap the dough onto a lightly floured surface and roll the dough out into an 20cm x 40cm rectangle
2. Place the butter block in the centre of the dough and fold both sides of the dough over to meet in the middle
3. Seal the butter in by pinching all the open edges, you should be left with a rectangle of dough with butter sealed in the centre
4. Roll the dough out in the direction of the seam down the centre until it reaches about 55cm in length
5. Perform a double fold by folding the top edge of the dough down so it reaches down to 1/3 of the length of the dough, then bring the bottom edge to meet the top edge, then fold all of this in half
6. Wrap with cling wrap and place in the fridge to rest for 30 minutes
7. Place the rested dough on a lightly floured surface and place the dough on your surface so the seam is on your right
8. Roll it out to 50cm in length and perform another double-fold
9. Wrap in cling wrap and place in the fridge to rest for another 30 minutes

Assembly

1. Place the rested dough on a lightly floured surface and roll it out into a 30 x 20 cm rectangle
2. Prepare two 9.5 x 9.5cm cube bread tins
3. Cut out 9 x 9 cm squares of dough
4. Stack 3 pieces of dough on top of each other and place it into each tin
5. Close the lid of each tin and leave them to rise at room temperature for 2-3 hours, or until the dough is 2-3cm from the top of the tin
6. Preheat the oven to 200C
7. Bake the proofed bread cubes for 10 minutes, then reduce the heat to 190C and bake for 15 minutes, or until the top of the bread is golden brown under the lid
8. Remove from the oven and unmold onto a wire rack immediately
9. Cool for 30 minutes before enjoying

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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