Ingredients
For the dough:
• 3 cups (about 400g) all-purpose flour or bread flour
• 1/4 cup (50g) sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1 cup (240ml) warm milk
• 1 large egg
• 1/4 cup (60g) unsalted butter, softened (for initial dough)
For the butter cubes/pour:
• 1/2 to 3/4 cup (100-150g) unsalted butter, cut into small cubes (cold or room temp; this is the key “pour” part for richness)
• Optional: a bit more milk or cream if the mixture needs loosening to pourable consistency
Topping:
• Powdered sugar (icing sugar) for dusting
• Optional: sea salt flakes for a salted butter twist
Instructions
1. Make the dough base: In a stand mixer (or by hand), combine warm milk, yeast, and a pinch of sugar. Let sit 5-10 minutes until foamy.
2. Add flour, remaining sugar, salt, egg, and softened butter. Knead on medium speed for 8-10 minutes until smooth, elastic, and slightly sticky (windowpane test: stretch a piece thin without tearing).
3. Let the dough rise in a greased bowl, covered, for 1 hour or until doubled.
4. Incorporate butter cubes: Punch down the risen dough. For the signature “pour” effect seen in videos, some recipes fold or mix in cubed butter chunks directly, or create a batter-like mix by softening/melting part of the butter and folding it in chunks so it “pours” when spread into the tray. Gently knead or fold in the butter cubes without fully melting them (this creates pockets of butter for flakiness and moisture).
5. Shape and tray: Grease a rectangular baking tray (like 9×13 inch) and line with parchment. Spread or pour the buttery dough mixture evenly into the tray (it may look lumpy with butter chunks—that’s normal!). Press gently to fill corners.
6. Let rise again for 30-45 minutes until puffy.
7. Bake: Preheat oven to 350°F (175°C). Bake 20-30 minutes until golden brown on top and cooked through (internal temp ~190°F/88°C).
8. Cool slightly, then dust generously with powdered sugar. Pull apart the fluffy squares and enjoy warm!
This gives super soft, buttery, melt-in-your-mouth results with those signature pull-apart textures. Variations might use tangzhong (a roux for extra fluffiness) like in Hokkaido milk bread.