Many people like Danish loaf bread, which is crispy on the outside, soft on the inside, beautiful in color, and rich in layers. But the shortcoming is that there is a lot of butter, and the making process is time-consuming and laborious. This post introduced a very simple method to make laminated dough, and can also control the amount of butter used, which is very easy to operate.
Recipe for 1 loaf with 9x4x4″ pan
Bread Flour 320 g
Caster Sugar 40 g
Instant Yeast 6 g
Salt 5 g
Whole Egg 30 g
Cold Water 100 g
Milk 55 g
Unsalted Butter 30 g
Unsalted Butter 125 g
1. Make the dough one night in advance, so that low water content bread will be very moist. Add 30g whole egg, 55g milk, 100g cold water, leave 15g to adjust the softness of the dough. Add 6g instant yeast, 320g bread flour, 40g caster sugar.
2. Stir with low speed 2nd gear. Adjust the amount of cold water appropriately according to the water absorption of the flour. Mix for 3-4 minutes at 2nd gear until the dough is completely uniform, add 5g table salt. Stir to mix well. Put 30g of softened unsalted butter. Divide the dough into small pieces for easy mixing with the butter.
3. Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 5-6 minutes. Then knead at medium speed 3 for about 2-3 minutes until the dough is smooth and elastic. The kneaded dough can be pulled into thick membrane. Fold the dough into a ball.
4. After covering, ferment about 45 minutes at room temperature. Degas the dough and flat it, cover and put it in the refrigerator to ferment overnight.
5. The next day, roll the dough into a rectangle about 24x36cm. Then cut into 6 small pieces. Rest for 30 minutes in refrigerator. Roll a small piece of dough into a 10x35cm rectangle with a thickness of about 1mm. You can roll it by hand or roll it with a dough press. Brush a layer of butter on the surface of the dough. If you don’t like too much butter, you can brush it thinly.
6. Spread the second piece of dough on top of the butter. After brushing a layer of butter, spread a piece of dough. After laying all 6 dough, cut the dough into 4 portions, make a 24-layer laminated dough. Refrigerate and rest for 1 hour. Gently roll the dough into a 10x28cm rectangle. Trim the long sides of the dough. Cut along the long side into 6 long strips. If the butter in the dough feels soft, put it back in the refrigerator for 20 minutes.
7. Gently stretch the dough to about 30cm. Shape every 3 pieces of dough. The cut corners can be filled in the middle. Put it into a oiled 9x4x4″ loaf pan. Cover and proof until 90% full, at a temperature of 28°C, it takes about 2-3 hours. Brush a thin layer of egg wash evenly to increase the surface gloss of the bread.
8. At the beginning of baking, a small amount of butter may drip out of the loaf pan. You need to put the loaf pan in a slightly larger baking tray or tin foil to prevent the butter from dripping into the oven to produce oily smoke. The Danish bread in this shape is very beautiful, with rich layers on every side . The surface is crispy and the inside is soft, very delicious!