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Danish Loaf Bread

When you hear the word Danish, the first thing that will cross your mind may be the delicious Danish bread with pastry cream and fruit on top.
 
The technical service team of PT. Pundi Kencana has created a unique Danish Loaf Bread Recipe, where the Danish pastry is shaped like a loaf of bread. It has a very soft texture because it is rich in butter!
 
With this recipe, you will enjoy fresh bread with a very different flavor from the regular bread. You do not need to add any more butter as garnish for the bread, because this Danish Loaf Bread is already very buttery.

INGREDIENTS :

Dough:
  • 700 gr - Lonceng Wheat Flour 
  • 300 gr - Perdana Wheat Flour
  • 120 g - Sugar
  • 22 gr - Instant Yeast
  • 100 gr - Eggs
  • 20 gr - Salt
  • 300 ml - Cold Water
  • 110 gr - Butter
  • 450 gr - Rolling Fat

METHOD :

  1. Combine the Lonceng Wheat Flour, Perdana Wheat Flour, sugar, instant yeast, eggs, and cold water into the mixer. Stir until its well blended and form a dough.
  2. Add butter and salt. Stir until the dough becomes smooth.
  3. Rest the dough in the refrigerator for at least 1 hour.
  4. Remove the dough from the refrigerator, make the dough into a rectangular shape and then thinned the dough to a thickness of 2 cm. Set aside.
  5. Thinned the Rolling Fat to rectangular shape (size is half of the size of the dough).
  6. Put Fat Rolling in the middle of the thinned dough that, then wrap the dough.
  7. Roll the dough to a thickness of 1.5 cm and do Double Folds (You can check how to do single and double folds in our Cooking Tips section).
  8. Repeat the process number 7 up to 3 times (until we got 128 layers at the dough).
  9. During each process, the dough can be rested for 15 minutes in the refrigerator.
  10. After the whole folding process is done, keep the dough in the refrigerator for 30-60 minutes.
  11. Afterwards, trimmed the dough to a thickness of 2 cm, and cut the dough lengthwise. (The size and length of the dough thickness can be adjusted to the size of the pan used for baking).
  12. After cutting the dough, each portion of the dough will then be folded / braided (divide the dough into 3 portions).
  13. Put in the batter into the pan and left it in the proofing box for 55-65 minutes.
  14. Once the dough is sufficiently inflated, bake in the oven with a temperature of 190°C - 200°C for 35-45 minutes.
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© 2021 PT. Pundi Kencana. All rights reserved.
© 2021 PT. Pundi Kencana. All rights reserved.