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.
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.
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.
Hi lady . Your bread recipe arrived super extra delicious . We are do't and all my family loved and like't . And we are do't 2 one same your recipe but we are putting eggs and cream cheese and sugar arrived cake . Thank's for you and good luck in your life . I am Lebanese from saida city . Best regards to you
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.
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🙏
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 😔
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?
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.😅
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.
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.
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 ❤️
This video is amazing 👏🏼👏🏼👏🏼 excellent job. I love your videos .❤
Thank you so much!!
Masha Allah behad lajowaab aur mahnat ki hai Apne Allah Apko boht boht kamyabiyon se nawazy Ameen summa Ameen 👍👍👍👍👍👍💕💕💕💕💕💕👌👌👌👌👌💖💖💖💖💖🌻🌻🌻🌻
Thank you ☺️
The background music put in this video melts my heart.
thanks Stephen. Credit goes to Jonny Easton for his amazing piano music 😊🥰
This recipee and the person who made it both are so adorable.
You are so kind. Thank you 😊😉
this is what happiness on a plate looks like
❤❤❤
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)
ارجو اضافة الترجمه لطريقه العمل والمقادير
Excellent 😍🥰😍 will definitely try and comment result. Thank you very much for your teaching.
Thank you 😊
You explained so well about the hardness of the butter.
I am glad you like it 😊
the video has perfect clarity and filmed so well
😊😊 thank you so much
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. 😊
I am one of your fan. Beautiful as always
Thank you 😊
Amazing as always, many thanks for sharing. Where can I buy that butter?
I got it from baking ingredient shop
I think you are a trained chef.
Thansk Gregory, I am just a home baker that bake for hobby. Thanks for your kind comment 😊🥰🙏
this was made so perfectly
thank you for your word 🥰😊
Omg I have been obsessed with this
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 🥰
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 wish I had all the machines and utensils to make this bread...
I would love to see you eating that bread and your priceless reaction to it.
hahaha behind scene, thanks Gabrielle 😊🥰
Do you make videos on other dishes as well?
hi yes, check it out in my channel. 😉
your videos are my forever fav
oh that is such a compliment to me, I am so motivated 😊
yum !! that looks pretty good
Thank you 🤗
my family appreciated me for making this thanks a lot
I am sure your family was impressed with it, enjoy! 😘😊
the texture of the bread looks so good
thank you 😊
wow this is one of the best videos I have watched today
Thank you so much! I’m so happy to read your comment 😊
Hi lady . Your bread recipe arrived super extra delicious . We are do't and all my family loved and like't . And we are do't 2 one same your recipe but we are putting eggs and cream cheese and sugar arrived cake . Thank's for you and good luck in your life . I am Lebanese from saida city . Best regards to you
Thank you! 🥰❤️
thank you for sharing it was my first time making a loaf
hope you like it and enjoy 😊🤗
wow superb bread I ever ate in my life
it is delish! 😉😋
this loaf is so very appealing
thank you so much and thanks for leaving a comment 😊♥
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.
You are a Masterchef for me.
oh thank you, I am flattered 😊
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
I am surely gonna give this recipe a try
💪💪 Happy trying!
Thank you so much for showing to us
this recipe was really helpful for me
glad you like it 😊
I personally love danish loaf they taste so good.
I love it too, so buttery and flaky !
this was so simple and easy to follow
thank you! give it a try!😊
Fantastic! Looks so good ♥️💐
Thank you 😊
Hi! Can u make croissant New York roll?
Hi do you a refer to supreme croissant? I have shared it in my Instagram page.
The video is directed exceptionally well.
I am seriously flattered by your comment. thank you so much 😊🥰
going to try baking this right away thanks a ton
🤗🥰
I and my cousins are gonna make this
Enjoy and happy baking! 😉💪
I am gonna share this video with my mates and bread lovers.
thanks Maureen 😊🥰
AMAIZING 💕💕👍
I tried it with the whole wheat flour and it turned out amazing
Wow wholewheat makes it more flavorful, must be real delish!☺
so good video very well executed
thank you so much 😊
This was something amazing and satisfying.
thank you so much Christopher 😊
that was some pretty good layers tho
Thank you 🥰
A work of art
Thank you 😊
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!!!
Absolutely beautiful 😍, thank you 🌹
Thank you 🥰
chicken curry and this was the perfect combination for me
So good! I love anything curry 😋😋
Perfectly... thanks your sharing
🤗🥰
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
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.
Beautiful loaf😍
Thank you 😊
Your recipes are something that I can totally rely on
my pleasure! thank you for the trust 😊
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
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
So beautiful!!!!
Why didn't u show the dimensions of the dough and the folded baking paper for the butter??
The details are all in the subtitles. Kindly turn on the subtitle by clicking “cc”
Oh i got it now. Thank you
can I use some other butter as well
yes normal butter is fine too 😊
Thank you for your detailed video! I can watch it many many times! So relaxing!
Thanks Jennifer 🥰😘
It looks amazing will try for sure thanks for sharing
Thank you 😊
That loaf looks delicious.
thanks Samuel 😊🥰🙏
What is the dimensions of your loaf pan? Thank you and happy new year. Love your channel.
20x10x10cm
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
Stunning!
Thank you 😊
Beautiful
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! 😘❤
Thank you so much it was justso delicious
Thanks for watching
Beautiful 👍😋👏
Thank you 💗
Thank you 😊
I am making this halfway through
wish to hear your bake soon! 😊
Hi Chiew See, may I know where did you buy the Lescure pastry butter from? Tqvm.
Hi Irene, I bought from classic fine foods
what was that on the top of the loaf
Almond flakes 😊
Very sweet
this loaf is tasty and beautiful both
It really is! 😋😊
Tqsm Autumn Kitchen love it
Thanks Lucy ❤️
This is PERFECTION🥰💕😋💖!
Thank you 😋
how can I get there??
thanks . the best
Thank you
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 😊
Such a beautiful recipe 😍
How big is the caee u use for this portion?
The loaf tin? 20x10x10cm
❤️ prettiest danish loaf!
Thanks ZH! ❤️
The way you handle the dough with such perfection is just commendable and outstanding.
thank you, I feel motivated 😉😊
講解的好詳細！超喜歡的❤
谢谢☺️
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.
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?
Malaysia weather is hot. Butter is easily melt into the dough. How to do ?
I work under air cond, prefer to work at 24C or below.
@@autumn.kitchen thanks for ur reply!
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
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.
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.
ولا اروع 🙏👌👍🌹🌹🌹
Wow! It’s very tedious process. I’m afraid to bake a loaf now 😬
😂
I just tried making this and it came out just perfect thanks
thank you so much for your feedback 😊
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
Hi, your recipe is amazing but could you tell me how long the dough needs to rest in the plastic wrap before being rolled out again? Thanks!
Hi kindly turn on the subtitle (click the “cc”), all the process and steps/details are described in the subtitle.