This soft and fluffy pull-apart butter bread is beautifully layered, golden on the outside, and incredibly tender on the inside. Made with buttery dough and topped with sesame and flax seeds, it’s perfect for family dinners, holidays, brunch, or served warm alongside your favorite meal.

Ingredients

For the Dough

• 1 packet active dry yeast (7 g / 2 1/4 tsp)
• 2 teaspoons sugar
• 1 1/4 cups warm milk (300 ml)
• 1 1/2 teaspoons salt
• 1 large egg
• 1 egg white
• 3 1/2 tablespoons oil (50 ml)
• 1 tablespoon white vinegar
• About 5 1/4 cups all-purpose flour (650 g)
• 7 tablespoons butter, melted (100 g)

For Brushing

• 1 egg yolk
• 2 tablespoons milk

Topping

• Sesame seeds
• Flax seeds

Instructions

Prepare the Dough

In a large bowl, combine the yeast, sugar, warm milk, and a small amount of flour. Let it sit for 3–4 minutes until foamy.

Add the beaten egg, egg white, oil, vinegar, and salt. Gradually add the flour and knead until a soft, smooth dough forms.

Cover and let the dough rise in a warm place for about 45 minutes, or until doubled in size.

Shape the Bread

Set aside a small piece of dough for the center decoration, as shown in the video. Divide the remaining dough into two portions: one-third and two-thirds.

Center Dough Ball

Brush the small dough ball with the egg yolk and milk mixture, then coat it in sesame seeds. Place it in the center of a greased 10–11 inch (26–28 cm) round baking pan.

Smaller Dough Portion

Divide the smaller portion into 5 dough balls.

Roll out each piece into a circle. Brush each layer with melted butter, except the last one, then stack them on top of each other.

Gently roll the stack out slightly with a rolling pin and cut into 8 triangles.

Separate the layers slightly, roll each triangle into a crescent shape, and arrange them around the center dough ball.

Larger Dough Portion

Repeat the same process with the larger dough portion.

After cutting into triangles, make a small slit in each triangle, gently pull the ends through, slightly separate the layers, and roll them up.

Arrange them in the baking pan around the first layer.

Lightly press the center area to create a decorative circular indentation.

Cover and let the shaped bread rise for another 15 minutes.

Brush with the egg yolk and milk mixture, then sprinkle with sesame and flax seeds.

Bake

Bake in a preheated oven at 375°F (190°C) for about 35 minutes, or until golden brown.

Notes

• For easier shaping and a clearer step-by-step process, watch the video tutorial before starting.
• Baking time may vary slightly depending on your oven.
• This bread tastes best served warm.

FAQ

Can I make the dough ahead of time?

Yes. You can refrigerate the dough overnight after kneading. Let it come to room temperature before shaping.

Can I freeze this bread?

Yes. Once cooled completely, wrap tightly and freeze for up to 2 months.

Why is vinegar added to the dough?

A small amount of vinegar helps create a softer texture and keeps the bread tender longer.

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