Cookim Mama

1: In the bowl of a stand mixer combine flour, milk, sugar, yeast, and salt. Mix using a dough hook for 5-10 minutes until dough comes together. Add 30g of softened butter. Mix for 5-10 minutes until rough window pane forms.

2: Flatten dough into a 6-inch square, wrap with saran wrap, and rest at room temperature for 1 hour. Place into fridge overnight.

3: The next morning, fold parchment paper into a 6-inch square and place 145g of cold butter inside. Flatten using a rolling pin.

4: Take the dough out of the fridge and flatten to be 12x6 inches. Place the cold butter into the center, fold the dough to enclose the butter, and seal the edges. Roll out to 16x7 inches.

5: Trim off the ends then fold one edge 2/3 of the length and fold the other end to meet it. Then fold in half. Wrap in saran wrap and chill in fridge for 30 minutes.

6: Roll it out again to be 16x7 inches and fold into thirds like a letter. Wrap and chill in fridge for 30 minutes.

7: Roll it out to be 10x7 inches. Trim off each edge then cut 9 strips lengthwise.

8: Take 3 strands, stack the ends and press down to stick them. Braid and pinch the ends together. Fold the two ends toward the middle and place into a lightly greased 8x4x4 inch pullman loaf tin.

9: Cover and let rise at room temperature until dough fills 80% of the tin (3-4 hours).

10: Preheat oven to 375°F. Lightly brush loaf with egg wash and top with almonds if desired. Bake for 10 minutes then lower temperature to 350°F and bake for 20-25 minutes until golden brown.