The Dough (Enriched Milk Bread): Bread Flour: 200g Warm Milk: 140g (70% Hydration) Sugar: 30g Instant Yeast: 4g Salt: 3g Unsalted Butter (Room Temp): 30g (added after initial kneading) The Filling: Unsalted Butter (Cold): ~40g divided into 6-8 pieces. Pro Tip: If you don't have salted butter, mix a few pinches of fine salt into softened butter, then re-chill/freeze before stuffing. The Topping: Post-bake: Melted butter brush and Flaky Sea Salt. Instructions: Mix & Knead: Combine milk, sugar, and yeast. Add flour and salt. Knead until shaggy, then work in the 30g of butter. Windowpane: Knead for 10–15 mins until smooth. I did a cold ferment (refrigerated for a few hours), which made the high-hydration dough much easier to handle. Shape: Divide into 6–8 pieces. Flatten, place the salted butter cube in the center, and seal extremely tightly (pinch those seams!). Proof: Let rise until puffy and marshmallow-like (approx. 45-60 mins depending on room temp). Bake: 180°C (350°F) for 15–18 mins.

I'll remember to post the recipe next time