Danish butter bread

Danish butter bread

Category: Yeast bread

Kitchen: Danish

Ingredients
flour	220 gr.
corn starch	30 gr.
milk powder (cream)	8 gr.
dry yeast	3 gr.
sugar	30 g
salt	1/4 tsp
1 egg + add water =	155 gr.
oil sl. into dough (melt and cool)	15 gr.
butter (for rolling)	100 g
some flour for dusting during rolling
yolk + a few drops of ice water	1
form 20x10x10 cm.

Cooking method

• More like a bun than bread! But how delicious! delicate, lighter than fluff, delicious and aromatic bread with milk, for tea and coffee mmm ... try it !!!
• 1.prepare butter for rolling the dough (100 gr.) I cut the hard butter with a hot knife
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• 2.Placed it on a sheet of baking paper and folded it into a 13x13cm bag.
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• 3. then rolled it out with a rolling pin, it turned out a square of the same thickness, placed it in the refrigerator right in the paper.
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• 4. Mix flour, starch, salt, sugar and dry cream, pour in an egg mixed with water and knead the dough, add butter and mix again.
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• 5. Roll into a ball (sticky dough) and put in a warm place, I put it in a slightly warmed up microwave for 1 hour.
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• 6. the dough should double in volume.
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• 7. knead the dough that has come up and roll it into a 21x21 cm square, place the rolled butter in it, freeing it from the paper.
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• 8. It is very good to blind all the edges of the dough, like this.
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• 9. It remains to make a three-fold rolling of the dough, after each rolling, the dough must be placed for 30-40 minutes. in the refrigerator.
• here is the diagram.
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• roll out the dough, in my case 20x40 cm.
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• 10.fold the right side towards the center
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• 11.then left
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• 12. fold it into a book and place in the refrigerator for 30-40 minutes, so do it three times!
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• 3.After the 3rd rolling, take the dough out of the refrigerator and roll it out into a 20x40 cm rectangle. (I had to increase the size due to the size of my shape! And fold it in half to make a 10x20 cm rectangle. Roll it slightly with a rolling pin on top.
• cut lengthwise into 3 equal strips.
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• 14.weave into a braid
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• 15.Fold in half by tucking and joining the ends
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• 16. put into shape. with the connected ends down and put in a warm place for proofing for 1 hour.
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• 17. Grease the matched bread with yolk and bake in an oven preheated to 190 "for 30 minutes until golden brown.
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• 18.Cool the finished bread completely and only then free it from the mold!
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Note

What a cool bread !!! I just want to eat!
Here, just, first you need to find the time to cook it.