SOFT LAYERED SWIRL BREAD (Bakery-Style Milk Bread)

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Makes 2 loaves

INGREDIENTS

For the Dough

3 ½ cups (440 g) all-purpose or bread flour

¼ cup (50 g) sugar

2 tsp instant yeast

1 tsp salt

1 large egg

1 cup (240 ml) warm milk (not hot!)

3 tbsp (40 g) unsalted butter, softened

For the Layering Paste (Butter Paste)

This gives the bread its gorgeous swirl layers.

⅓ cup (75 g) softened butter

¼ cup (35 g) flour

2 tbsp powdered sugar

1 tbsp milk

For Brushing

1 egg yolk + 1 tbsp milk (optional, for color)

STEP-BY-STEP INSTRUCTIONS

  1. Make the Dough
  2. In a large bowl or stand mixer, combine:

Flour

Sugar

Salt

Instant yeast

  1. Add the egg and warm milk. Begin mixing on low.
  2. After the mixture becomes dough-like, add the softened butter.
  3. Knead for 8–12 minutes (or 10–15 minutes by hand) until smooth, elastic, and not sticky.

✔ Windowpane test: Stretch a small piece of dough — if it becomes thin without tearing, it’s ready.

  1. Shape the dough into a ball, cover it, and let rise 1 hour or until doubled.
  1. Prepare the Butter Layer Paste

This paste creates the beautiful internal swirl.

  1. Mix softened butter + flour + powdered sugar + milk.
  2. Stir until smooth and creamy.
  3. Set aside at room temperature (not in the fridge).

You want it spreadable, not hard.

  1. Deflate and Divide the Dough
  2. Punch down the risen dough to remove air.
  3. Divide the dough into 2 equal portions (each loaf).
  4. For each portion: divide again into 3 smaller balls.

So you end up with 6 total dough balls.

  1. Roll and Layer the Dough

Do this for each dough ball:

  1. Roll each ball into a thin rectangle (about 10–12 inches long).
  2. Spread a thin, even layer of the butter paste over the dough.
  3. Roll the dough into a long log, starting from the short edge, like a cinnamon roll.
  4. After rolling, gently stretch the log a bit to make it longer.
  1. Shape the Signature Swirl

For each loaf:

  1. Place 3 rolled logs side by side into one loaf pan, swirl side up.
  2. They will look exactly like the top part of your picture — three smooth rolls sitting together.

Repeat with the remaining 3 logs for the second loaf.

  1. Second Rise

Cover the pans lightly and allow the loaves to rise for:

45–60 minutes in a warm place

or until the dough is almost touching the top of the pan.

This step makes the bread fluffy and soft.

  1. Bake the Bread
  2. Preheat oven to 350°F (175°C).
  3. Lightly brush tops with egg wash (optional).
  4. Bake 20–28 minutes or until golden brown.

If the top browns too quickly, cover loosely with foil.

  1. Cool and Serve

Let the bread cool on a rack for at least 20 minutes before slicing.

Your bread should be:

✔ Soft
✔ Fluffy
✔ Beautifully layered
✔ Lightly buttery
✔ Exactly like the photo

TIPS FOR PERFECT LAYERS

✅ Use softened—not melted—butter

If the butter paste is too runny, the layers merge.

✅ Roll the dough thin

Thin dough = more swirls.

✅ Keep the logs tight

Roll tightly but not too tight.

✅ Do NOT skip the second rise

This is the secret to cloud-like texture.

✅ Bread flour = stronger structure

All-purpose still works though.

VARIATIONS

⭐ Sweet version

Add cinnamon or sugar inside each layer.

⭐ Savory version

Add:

Garlic butter

Herbs

Grated cheese in layers

⭐ Milk bun version

Bake as individual rolls instead of loaves.

STORAGE

Keeps 3–4 days at room temp

Microwave 10 seconds to restore softness

Freezes well for up to 2 months

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