Danish Loaf | 丹麥吐司
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- Опубліковано 25 лис 2021
- If you love buttery loaf and danish pastry, you will like this Danish Loaf. It is made the same way as croissant, but shaped and baked in a loaf tin. It has the shattering and flaky crust with soft and layered crumb, top with crunchy almond flakes make it a real killing loaf!
❤️ Remember to turn on subtitle by clicking "cc"
Ingredients (Dough)
300g High protein flour
35g sugar
5g salt
5g instant yeast
150g milk
25g butter
Lamination Butter
130g unsalted butter
One whole egg for egg wash
Almond flakes for topping
* I use Prima’s Tokyo Tower Flour (12% protein)
🔺請記得開啓中文字幕 （cc)
材料(麵糰)
300克 高筋麵粉
35克 糖
5克 鹽
5克 速發酵母
150克 牛奶
25克 無鹽黃油
疊層黃油
130克 無鹽黃油
一顆蛋液
一些杏仁片
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my UA-cam Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
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Music used
Wings - by Jonny Easton
• Wings - Touching Piano... - Навчання та стиль
I just made this and it turned out fantastically, thank you for the great instructions! I used to buy danish bread when I lived in Japan and I had given up all hope of finding it again.
Bravo! 😍thanks for trying ❤️
Excellent 😍🥰😍 will definitely try and comment result. Thank you very much for your teaching.
Thank you 😊
It looks amazing will try for sure thanks for sharing
Thank you 😊
Thank you so much for showing to us
Wow. It's so well explained!!
Tomorrow is my day off, I'll definitely try this!
Thank you 🥰
@@autumn.kitchen hello, I've been wondering but, could we use the same base to make croissant? (sorry if this was already asked)
You explained so well about the hardness of the butter.
I am glad you like it 😊
It was enjoyable watching how you make this Danish bread. The cutting is so precise and the edges are clean and well defined. I thought there was too much butter but I guess it is needed to make perfect loaf bread. Thank you for sharing your recipe.
Thank you 🥰
Fantastic! Looks so good ♥️💐
Thank you 😊
This video is amazing 👏🏼👏🏼👏🏼 excellent job. I love your videos .❤
Thank you so much!!
I am one of your fan. Beautiful as always
Thank you 😊
this was made so perfectly
thank you for your word 🥰😊
Beautiful 👍😋👏
Thank you 💗
Thank you 😊
I watch all your videos and believe me all of them are pretty awesome.
Can't thank enough for your comment, this is super encouraging to me. Thank you. 😊
Absolutely beautiful 😍, thank you 🌹
Thank you 🥰
So beautiful!!!!
This recipee and the person who made it both are so adorable.
You are so kind. Thank you 😊😉
going to try baking this right away thanks a ton
🤗🥰
the video has perfect clarity and filmed so well
😊😊 thank you so much
yum !! that looks pretty good
Thank you 🤗
I have made two loafs, based on your recipes. But I didn't read it carefully, so I just rest my bread 40 minutes before bake. My mistake. But its still work good. Thank you for sharing. I love watching you making the bread.
☺️☺️
I am surely gonna give this recipe a try
💪💪 Happy trying!
I appreciate your videos and your recipes. Just lovely !
Thank you 😊
this recipe was really helpful for me
glad you like it 😊
❤️ prettiest danish loaf!
Thanks ZH! ❤️
Thank you so much it was justso delicious
Thanks for watching
thank you for sharing it was my first time making a loaf
hope you like it and enjoy 😊🤗
Such a beautiful recipe 😍
this is what happiness on a plate looks like
❤❤❤
Thank you very much for the video. I am looking for heavy duty mixer for bread dough( table top), 1 to 2 kg flour. May I know the mixer u r using? Or any recommendations? Thanks again.
I’m using CN, so far biggest batch is 3.5kg dough
my family appreciated me for making this thanks a lot
I am sure your family was impressed with it, enjoy! 😘😊
Your recipes are something that I can totally rely on
my pleasure! thank you for the trust 😊
I personally love danish loaf they taste so good.
I love it too, so buttery and flaky !
Good evening 🤗, I love your video. How much starter can I put in this recipe instead of dry yeast? Thank you very much
Hi for sourdough version, you can use my sourdough croissant dough and shape into this danish loaf 😊
@@autumn.kitchen yes~~ I am using ur sourdough croissant dough to make this loaf~ so so so yummy!! 😍 thank you for sharing!!!
this was so simple and easy to follow
thank you! give it a try!😊
Beautiful loaf😍
Thank you 😊
Perfectly... thanks your sharing
🤗🥰
Tqsm Autumn Kitchen love it
Thanks Lucy ❤️
This was something amazing and satisfying.
thank you so much Christopher 😊
I would love to see you eating that bread and your priceless reaction to it.
hahaha behind scene, thanks Gabrielle 😊🥰
Stunning!
Thank you 😊
your videos are my forever fav
oh that is such a compliment to me, I am so motivated 😊
AMAIZING 💕💕👍
What a beautiful loaf of bread this is to gd 😊😋😍
Thank you 😊
It’s a work of art! Just marvelous. Many thanks for sharing!
Thank you 😊
The background music put in this video melts my heart.
thanks Stephen. Credit goes to Jonny Easton for his amazing piano music 😊🥰
beautiful!
Thank you 😊
Красиво и креативно!!!👍👏🔥🔥🔥
Hi, just wondering if my butter slab prepared one day in advance, but for my dough, how long i can rest in the fridge before roll out? If i cant keep for overnight?
In fridge the dough might puff up slowly. You can freeze the dough and thaw it but would suggest do not freeze for too many days
Amazing as always, many thanks for sharing. Where can I buy that butter?
I got it from baking ingredient shop
I'm surprised that you didn't use sourdough (sweet stiff starter) this time! Where did you buy that pastry butter?
I have tried both sourdough and yeasted. Both works. Just trying to give an option for yeasted laminated dough. You can use my sourdough croissant dough to braid this way and proof in loaf tin. Pastry butter usually available in some food store, not many baking ingredients shop carry it.
@@autumn.kitchen can I use any kind if unsalted butter, or that’s won’t work?
wow this is one of the best videos I have watched today
Thank you so much! I’m so happy to read your comment 😊
I've followed many of your recipes and they all turned out really great!🥰 May I know did you make this in an air-conditioned environment? I am afraid the weather in Malaysia will be too hot to make a danish loaf as I don't have air-conditioner in my kitchen.😅
Yes I made in an aircond room. It’s too challenging to work in our warm kitchen with Malaysia ambient 😊
the cinematography of this video was awesome
so pleased with you comment, thank you! 🥰😉
Hi Chiew See, may I know where did you buy the Lescure pastry butter from? Tqvm.
Hi Irene, I bought from classic fine foods
Thank youuuu perfeckt🙏❤️🙏
Thank you 😊
Thank you for your video.
I would love to try this using All purpose flour. Do you think this possible and please offer any tips. Many thanks
If using AP flour, hydration will need to reduce accordingly.
Beautiful
Thank you 😊
The video is directed exceptionally well.
I am seriously flattered by your comment. thank you so much 😊🥰
wow superb bread I ever ate in my life
it is delish! 😉😋
What is the dimensions of your loaf pan? Thank you and happy new year. Love your channel.
20x10x10cm
Omg I have been obsessed with this
Masha Allah behad lajowaab aur mahnat ki hai Apne Allah Apko boht boht kamyabiyon se nawazy Ameen summa Ameen 👍👍👍👍👍👍💕💕💕💕💕💕👌👌👌👌👌💖💖💖💖💖🌻🌻🌻🌻
Thank you ☺️
How did u manage to do all these rolling and folding without the butter and dough melting on you. It's super warm in SG and I failed so miserably - there was butter everywhere 😔
I worked in air cond area, temp range between 23-24C
this loaf is so very appealing
thank you so much and thanks for leaving a comment 😊♥
thank you so much for showing us an amazing recipe
🤗🤗❤❤
A work of art
Thank you 😊
What is the thickness of the final dough after finishing the folds and just before cutting into stripes?
It’s more than 1cm. Just roll to 25x18cm regardless of the thickness.
@@autumn.kitchen thanks! it looks more than one 1cm.. unfortunately dimensions won't help in case i want to use more flour or less :/
You are a Masterchef for me.
oh thank you, I am flattered 😊
Hi it looks so yummy and u make it look so easy. May I know do u keep the butter and dough in the fridge or freezer to rest?
If dough getting very warm and butter melting, Chuck in freezer 10-20mins helps. Otherwise fridge is ok for me
@@autumn.kitchen ok, Thank You for coming back to me.
I am gonna share this video with my mates and bread lovers.
thanks Maureen 😊🥰
You didn't throw away the trimmings. I was just wondering about that and boom! This is a work of art. It is so relaxing to watch you make amazing bread, as always. thank you so much for sharing.
Thank you 😊 ❤️
@@autumn.kitchen
فءاؤزة
hey can I use some alternate flour instead of the protein one
you can use flour protein that range around 11-12%, that should be fine
I wish I had all the machines and utensils to make this bread...
If I come across your danish loaf video earlier, I think my first danish loaf would be much better. I made it yesterday but it turned out that there's too much butter sink at the bottom & it didn't rise much. I baked at 180° for 12m (noticed it didn't rise) then adjusted to 190° for 10m (still no rise with butter melting at bottom) followed by 200° for 10m. Although the outlook looks nice with many layers, it's short (not tall). I was intended to cut & see the layered structure but I just teared it to taste becos it's too short to cut, haha.
Kindly advise me if I should
1. Ferment at room temperature for 2-3hrs (I was putting it inside the oven with a glass of hot water for 2hrs)?
2. Bake it first at high temp 200° for 8m then lower it to 180° for 25m. In this case, the melting butter wouldn't sink at bottom of the pan?
Appreciate if you could kindly give me further advices. I want to try it again with your recipe & method on this weekend. Tks so much🙏
Your butter may have melted? During final proofing try to control not to proof above 27-28C
ولا اروع 🙏👌👍🌹🌹🌹
Very sweet
so good video very well executed
thank you so much 😊
Thanks for sharing yeasted recipes. I've not learnt sourdough baking but I love to watch yr channel. So I'm very glad that you have recipes using yeast 🤗
Thank you 😊🤗
ئَليشكوسمير محمد
ئَليشكوسمير
ئَليشكو
Ni
this loaf is tasty and beautiful both
It really is! 😋😊
Does it really need to be a protein flour? Or I can use all purpose flour?
You can use all purpose flour (medium protein) but hydration has to be slightly lower.
what was that knife called which you used to cut the butter
it is Kuhn Rikon bread knife, a well known Swiss knife brand
how can I get there??
Hi. How long do you refrigerate the bread dough and the butter?
Hi you can turn on the subtitle for the full process details 😊
@@autumn.kitchen ok. Thank you.
what is the difference between danish loaf and croissant loaf?
I guess is the same. Is laminated dough baked in tin 😊
what if I want to make it using the sourdough starter ?
Check out my sourdough croissant. You may use that dough to braid the danish loaf
can I use some other butter as well
yes normal butter is fine too 😊
Do you make videos on other dishes as well?
hi yes, check it out in my channel. 😉
at how much temperature did you bake it
Bake at 200C 8mins, then turn down to 170C for 25mins. You can turn on the subtitle for the details 😊. Happy baking
thanks . the best
Thank you
ارجو اضافة الترجمه لطريقه العمل والمقادير
I and my cousins are gonna make this
Enjoy and happy baking! 😉💪
can we put some other alternative on the top
yes, anything you like!
that was some pretty good layers tho
Thank you 🥰
my family reunion is going to be next week so I am going to try this
it will surely impress them! All the best! 😘❤
Beautiful, thank you, you’re awesome
Thank you 😊
Nice 👌
Thank you 😊
老師 請問這個也可以用天然酵母嗎？謝謝
可以啊。你可以参考我的天然酵种可颂食谱。用那个食谱，跟这个视频整型就OK了
What are the dimensions of your pan Chiew See?
Hi Benny, this is 20x10x10cm pan
@@autumn.kitchen Thank you Chiew See, I hope you’re doing well.
The way you handle the dough with such perfection is just commendable and outstanding.
thank you, I feel motivated 😉😊
What is the temp of the butter pls? Was it 14?
Between 13-15C. Remember to turn on the subtitle for more details info 😊
@@autumn.kitchen thanks.