Twisted Buttery Loaf

Have you ever had a loaf of bread that’s entirely made with danish pastry? I’ve never seen it in New Zealand. It’s a popular loaf in bakeries in Taiwan. It’s sooooo addictive; tearing the loaf into buttery threads that melt in your mouth.

This is not it.

Because I don’t have the patience to do danish pastry at home. Also I can’t bring myself to use an entire block of butter in one loaf of bread…

This loaf uses a fraction of the butter, yet tastes just as wonderful without the guilty conscience. Plus it does not require the repetitive rolling and chilling that puts me off making danish pastry at home. It’s actually rather simple to make! And the smell while it bakes! Aaaaaaaaah~ Be warned! This loaf has a way of disappearing sneakily fast as soon as it gets out of the oven!

You’ll need:

  • 1/2 tablespoon of instant dried yeast (7g)
  • 4 cups of high grade flour (I normally substitute 1 cup for wholemeal – just my personal preference)
  • 2 teaspoons of salt
  • 2 tablespoons of sugar (I like using raw sugar)
  • 2 tablespoons of milk power (optional)
  • 60g of butter
  • 1+1/2 cups water
  • additional 60g of butter, softened

Follow these steps:

Step 8: Cut folded loaf in half.

Reveal the cut surface.

Step 9: Twist while keeping the cut surface facing up.

  1. Combine in a bowl, everything except the additional 60g of butter. Mix and knead for 15 minutes until smooth.
  2. Let it raise until double in size (~45 minutes).
  3. Punch it down and squelch the sides towards the middle.
  4. Roll out into a 30 x 80 cm rectangle (roughly). If it keeps wanting to shrink on you as you roll it, rest it for 10 minutes then try again.
  5. Smear the softened 60g of butter on the rectangle evenly.
  6. Roll it up into a 80 cm long log.
  7. Fold the log in half with the seam side facing each other, one half on top of the other, and slightly pat it down into a thick rectangle.
  8. Use a sharp knife to cut the folded log in half length way, leaving one end attached.
  9. Reveal the cut surface and twist, keeping the cut surfaces facing up, then pinch the end together.
  10. Let the loaf rise for 30-50 minutes until roughly double in size. Preheat the oven to 200 C
  11. Bake for 30-40 minutes until it’s lightly golden – actually, you’ll smell it!

Note 1: The actual amount of water you need will depend on the climate and your flour. When you first try this recipe out, resist adjusting the amount of water you use until you’ve kneaded it for 10 minutes. If it seems too dry, add more water. If it’s sticky, add more flour. Add water and water gradually, no more than 2 tablespoons at a time.

Note 2: You can replace the same amount of water with an egg if you like the bread texture to be more crumbly.


4 thoughts on “Twisted Buttery Loaf

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