Honey Brioche Danish Loaf

 

This one bread is what made me think twice before baking as I had this mindset it's a sort of hard labour. I was skeptical with the folding part but,excited with the amount of butter that goes in. Yes,  butter is my stronghold to bake this beautiful loaf which is known as honey Danish bread. 

It's buttery, rich, slightly sweetened with natural honey. Don't get taken back with the eggs. You need that much of eggs for a rich flavor and texture. This gorgeous looking loaf can be prepared in advance by placing the buttery dough after the first folding overnight. The next day, just roll out for the second rolling and proof for thirty minutes before baking for a freshly baked breakfast loaf. 

My Dandelions are a big help in making this bread. The rolling part are done by them which saved a lot of work. The girls are excited with the rolling patterns which requires some "skills" 😆 to yield the folds.

This delicious loaf goes well for breakfast and tea with a generous slab of butter and fruit jam. You may even eat it as it's own. My motto of butter makes everything better works wonderful with this yummy loaf. 

Ingredients 

4 cups all purpose flour 

3/4 cup cold unsalted butter, sliced

1/4 cup unsalted butter,room temperature 

4+1 medium sized eggs

1 tsp salt

2 1/3 tsp active yeast

1/4 cup honey

2/3 cup warm milk

Methods

In a bowl of stand mixer fitted with dough hook,  add flour, salt, milk, yeast, 4 eggs  and honey. Mix to combine. Add the 1/4 cup room temperature butter and mix for 10-12 minutes.

Grease the bowl and cover the dough with clean kitchen towel. Place in a warm place for 1 hour to rise. 

Transfer the dough onto a lightly dusted working surface with flour. Punch down the dough and using a rolling pin,  roll the dough into rectangular 12x18cm. 

Place the cold butter slices on one half of the dough. Fold the other half over the butter led dough and roll the dough into 12x18cm rectangular.

Fold 1/3 dough to the center and overlap another 1/3 dough to form like an envelope. Cover the dough with cling wrap and refrigerate for 20 minutes for the butter to set in. 

Remove from the freezer and starting with the edge close to you, roll into 12x18cm in rectangular. Gently roll into tight and log and seal the edges. 

Cut the log into half and place into a 9"inch greased loaf pan by placing the sealed part down.

Cover with clean kitchen towel and let it doubled in size for 30 minutes. 

Brush with egg wash and bake in preheated oven at 180'c for 30-35 minutes. Cool on the pan for 5-7 minutes. Transfer to wire rack to cool completely.

Serve with generous slab of butter.