• 2 Tablespoons luke warm water (105-115 degrees)
  • 1 Tablespoon dry yeast
  • 3 Tablespoons sugar
  • 4 Cups flour
  • 2 teaspoons salt
  • 8 eggs – beaten lightly
  • 12 oz. unsalted butter, ( 3 sticks) softened and cut into ½” cubes NOTE: Please use a good quality European style butter like Plugra, President or Kerry Gold. Because this is a butter bread, it really does make a difference! Also there is a lot of water in inexpensive butter and this can change the dynamics of the recipe.
  1. Put water in a small bowl. Sprinkle yeast on top. Let set for about 10 minutes to activate the yeast. It should look puffy and bubbly. I usually add a little of the sugar to this mixture to feed it, just to make sure my yeast is active.
  2. Combine remaining sugar, flour and salt in a Kitchen Aid mixer fitted with a dough hook. Add risen yeast and eggs to mixer. Beat dough until all ingredients are well combined and the mixture is sticky.
  3. Add pieces of butter (I smash the pieces between my thumb and finger to flatten) one by one, incorporating each piece before the next is added. This is the most time-consuming part of the recipe! Do not leave your Kitchen Aid as mine wanted to jump off the counter near the end because it was working so hard.
  4. When all the butter is incorporated, you will have a beautiful shiny mass. Form a ball and place this in a buttered bowl. Cover with a damp dish towel and let rise in a warm place for about 1½ hours.
  5. Punch the dough down, replace with the damp towel and refrigerate overnight. The next morning, your dough is ready to play with!
  6. Preheat oven to 400 degrees. Shape dough as desired, place in well-buttered muffin tins or molds and let rise until doubled. Give each piece a light egg wash and bake. The small rolls (I weighed each at about 1.5 ounces) only took about 12-15 minutes and the braid took about 25 minutes. Watch carefully and look for a beautifully browned crust.
  7. These are best eaten warm but keep very well and even freeze well.
Recipe by Spoon & Suitcase at