Thousand Layer Bread

croissant tissue bread

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


Units Scale

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


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


  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
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