Danish Loaf, Laminated Dough Step by Step

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a lighter flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

green onions

🥗Healthier: chives

💰Cheaper: onions

Chives provide a similar flavor with less cost.

Pour the ingredients except butter into the mixing bowl, keeping yeast and salt separated.

Stir at the lowest speed until the dry powder is invisible, then beat until the dough is smooth.

Add softened butter and knead at low speed to allow the dough to absorb the fat.

Accelerate kneading to fully develop the dough to pass the windowpane test.

Round the dough, wrap it in plastic wrap, and put it in the freezer for 30 minutes.

Cut the butter into 4mm slices and freeze before cutting.

Place the butter slices on parchment paper and fold it into a 15cm by 15cm square, then roll it into a thin sheet and freeze for 10 minutes.

Roll out the dough into a large sheet about 35x20 cm in size and place the butter sheet on it, wrapping the butter with the dough and pinching the seams tightly.

Roll it out thinly, break bubbles with a bamboo stick, and fold both sides to the middle, then fold in half to complete the first four-fold.

Repeat the folding process two more times, freezing for 20 minutes between each fold.

Roll out the dough longer, fold in half along the long side, and cut into three pieces without cutting one end.

Braid the pieces, place the two ends underneath, and put it into a toast mold.

Brush with egg wash and proof in a warm, humid place until doubled in size.

Preheat the oven to 190C (375F).

Brush with egg wash again and bake for 40 minutes, covering with aluminum foil if the surface colors too quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens