Danish Roll; Plain, Chocolate and Matcha

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Danish Roll; Plain, Chocolate and Matcha

Danish bun recipe with pie crust woven inside the dough to texture and taste. Normal, chocolate and matcha flavoured, great for laskiaispulla
Prep Time 20 mins
Rest Before Cook 1 hr
Cook Time 20 mins
Keyword Bread
Servings 300 g of wheat in the dough
INGREDIENTS
Chocolate and Matcha flavors
  • see recipes below
INSTRUCTIONS
Second Fermentation
  • When the dough has doubled in size, start forming.
  • Gently press the dough 2-3 times to release the gas.
  • Divide the dough into two equal parts.
  • With a rolling pin, roll out the dough so that its length is a few centimeters more than the pie sheet and its width is twice as wide as the pie sheet.
  • Place the pie sheet in the middle of the dough.
  • Fold the left and right sides together to wrap the pie sheet tightly(*2).
  • Roll out with a rolling pin.
  • Fold into thirds.
  • Turn the dough 90 degrees, roll it out with a rolling pin, and fold it in thirds. Repeat it 3 times(*3).
  • Roll out the dough with the rolling pin and roll up tightly from the front.
  • Cut it into five pieces and place them on a baking sheet with the neat side up (*4).
  • Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.
NOTES
*1 With 300g of flour, you can bake 10 loaves of bread about 10cm in diameter.
*2 Pinch the dough together tightly to make it stick.
*3 After repeating the process 3 times, the dough may become thin and the pie sheet may come to the surface, but this is not a problem. It will easily stick to the rolling pin, so be careful not to make the holes too big as you roll it out.
*4 During the second fermentation, the dough may come undone from the end of the roll, so push the end of the roll under the dough when placing it on the baking sheet. This will make the dough puff up into a little mountain shape.
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