Danish Cream Bread

Overview

Danish bread has a soft texture, distinct layers and rich milky flavor. The birthplace of this bread is Vienna, so in other places, people call it Vienna bread. Take a bite and the crispy outer shell and sweet creamy filling melt in your mouth. It's so enjoyable! Although the process of making this kind of shortbread takes a little time, it is all worth it when you see your family being satisfied.

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• butter
• cake flour
• dried cranberries
• egg
• high powder
• whipping cream
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix ingredients 1, knead until the dough is smooth, and wait for fermentation.

   

2. 2 Let the dough rise to 2.5 times its original size and press to deflate.

   

3. 3 Roll out the dough and add butter.

   

4. 4 Wrap the dough in butter, seal and pinch to seal.

   

5. 5 Roll the dough into a rectangular shape, fold it in three, and fold it three times. When doing this folding step, if the dough sheet is too soft and difficult to operate, you can put it back in the refrigerator to cool for a while before taking it out for operation.

   

6. 6 Cover the dough with plastic wrap and let it rest for ten minutes after each fold so that it can be easily rolled out next time.

   

7. 7 Roll out the dough into a large piece, about 0.5cm thick, cut off the four sides and divide it evenly into four parts.

   

8. 8 Roll the dough sheet into a Chef's non-stick Danish bread tube.

   

9. 9 Place the bread dough into a baking pan, let it rest for 20 minutes, then brush with egg wash.

   

10. 10 Preheat the oven to 200° and bake on the middle shelf for 15 minutes. Cover with tin foil after the surface is colored to prevent burning.

    

11. 11 Beat the light cream with caster sugar, add chopped dried cranberries, and mix well.

    

12. 12 Put the cranberry filling into a piping bag and pipe it into the bread.