Flaky Layers Butter Croissant Bread Recipe

Friday baking this week is about butter croissant bread. This flaky layers croissant bread use the same dough recipe for 'Croissant Muffin' or cruffins I have posted earlier. They are flaky, buttery, and light.
Flaky Layers Butter Croissant Bread Recipe
Makes: 8 large or 12 medium or 16 mini size
Dough Recipe :
75 grams (1/3 cup) caster sugar
5 grams (1 1/2 tsp) active dry yeast
250 ml (1 cup) warm milk
375 grams (3 cups) all-purpose flour
55 grams (1/4 cup) butter, melted
1 tsp vanilla sugar (1/2 tsp vanilla extract)
1/2 tsp fine salt
200 grams or less of soft butter, for a layer between the thin dough
Methods are in the video above.
Bake at 180°C for 25 - 30 minutes, an oven may vary depends on the type of your oven.
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NOTE for my measurements :
1 cup all-purpose flour = 125 grams
1 cup milk/water = 250 ml
Egg substitutes alternative: for one egg :
• 2 tbsp water + 1/2 tsp oil + 1/2 tsp baking powder + 2 tbsp flour. Stir until combined and mix with other ingredients for the dough.
• Flax seeds: 1 tbsp ground flax seed + 3 tbsp water. Stir and let sit for 15 minutes. (for suitable bread recipe), grain bread.
• 1 tsp baking soda + 1 tbsp white vinegar + 1 tbsp water. Mix into the dough ingredients. (fluffy)
• A half of ripe banana (for suitable flavor)
• ¼ cup of puree fruits (moist): apple, apricot, prunes, avocado, pumpkin (for baking something where the flavor suitable)
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Music :
Swoosh - YouTube Audio Library
Keith – Huma-Huma – YouTube Audio Library