Danish Braided Bread

Overview

Danish braided bread uses Danish bread dough. It has a crispy exterior and soft interior, which is very memorable.

To make Danish bread dough, put the ingredients other than butter into the bread machine in the order of water, eggs, salt, high flour, low flour, milk powder, sugar, and yeast and knead the dough.
After performing the kneading process once, add 30 grams of butter and continue kneading the dough.
Knead the dough until smooth, take it out, and place it in a baking bowl to ferment at room temperature.
When the dough has doubled in size, poke a hole in the middle of the dough with your right hand. If the surrounding area does not collapse, it indicates that the dough is fermented well.
Press the dough with your hands to deflate it and place it in the refrigerator for 1 hour
Put the butter into a plastic bag and roll it into thin slices.
After taking out the refrigerated dough, roll it into a piece that is 3 times the size of the butter piece.
Fold both sides of the dough sheet in half towards the middle.
Rotate the dough 90 degrees, roll it out again and fold it in half a second time.
Repeat steps 8 and 9 to complete the third folding, and roll out the Danish dough into 0.4cm thin sheets. This completes the Danish dough.
Cut the dough into 3cm wide strips.
Braid three strips of dough.
Place the braided braid into a bread mold, wrap it with plastic wrap, and let it rise for a second time for 60 minutes.
After it has risen, brush it evenly with egg wash and put it in the oven at 180 degrees for 25 minutes.