LAYERED BUTTER TOAST - DANISH CREAMERY

For the Dough

In the bowl of a stand mixer fitted with the dough hook, add the flours, nonfat dry milk, sugar, salt and instant yeast and whisk together until fully combined.

Then, add the eggs and the cream and turn the mixer on low for 1 minute to begin combining the mixture. Once the dough becomes shaggy, increase the speed to medium high and mix for about 10 minutes, or until the dough is soft and elastic.

Slowly stream in whole milk continuing to mix. Once the dough begins to come together, prepare your butter.

With the mixer running on medium, add 1-2 cubes of butter, and process until the butter is fully incorporated into the dough. This may take about 10-15 minutes, but the dough will be sticky and supple.

Once the butter is combined, transfer the dough to a greased large mixing bowl and cover with plastic wrap. Leave in a warm, draft free place to rise for 1-2 hours, or until the dough doubles in size.

For the Butter Block

While the dough is rising, make the butter block.

Place 4 sticks of butter in between 2 pieces of parchment paper. Using a rolling pin, smack the surface of the butter to spread it out.

The butter should be cold, do not allow it to melt. Continuously smack and roll the butter between the sheets until it’s about 0.4-0.8 cm (4-8 mm) thick and 18 inches (457 mm) in diameter.

Transfer to plastic wrap and use a bench scraper to fold over the edges to shape the butter into a rectangular shape.

Wrap the butter in the plastic wrap and smooth to the edges using a rolling pin.

Transfer to a baking sheet and refrigerate to solidify.

For the Dough (continued)

After the dough has risen, turn it out onto a clean work surface.

Roll the ball of dough into a loaf shape, and then place the dough onto a sheet tray, cover lightly with greased plastic wrap and refrigerate until firm to the touch, but still pliable.

For the Brown Butter Pastry Cream

In a small sauce pan over medium-low heat, add the butter. Cook until the milk solids turn a hazelnut color, then remove from the heat.

In a large sauté pan over medium heat, whisk together sugar, cornstarch and salt. Add the egg yolks and vigorously whisk until everything is fully combined and fluffy.

Slowly stream in the milk whisking constantly until fully combined.

Continue cooking the pastry cream over medium heat, whisking constantly, until the pastry cream begins to thicken substantially. Do not remove the pastry cream until large, slow bubbles begin to pop on the surface.

Remove from the heat and stir in the vanilla and browned butter.

Pass the mixture through a fine mesh sieve into a mixing bowl set in an ice bath to chill quickly.

Once cool, cover the mixture with plastic wrap, pushing the plastic wrap on the top of the pastry cream to prevent a skin from forming. Refrigerate until fully chilled.

For the Lamination

Once the dough has chilled, remove it from the refrigerator and plastic wrap, and roll into a rectangle about twice the size of your butter block.

Add the butter block to the center of the dough, ensuring there is no overhang of the butter block over the dough. Fold one third of the dough over the butter, then repeat with the other side. Pinch the top and bottom, as well as the seal in the middle, to ensure the butter is fully covered by the dough.

Roll the dough out to its original size, transfer to a parchment-lined baking sheet and refrigerate for 30 minutes to firm up. Again, the dough should be pliable, but firm.

Remove the dough from the fridge and fold again into thirds, rolling it back out to the original size. Return to the fridge and chill again for 30 minutes. Repeat for about 4 times, allowing for chill time in between each set of folds. (Optional to fold for 237 Layers)

Once the dough has chilled, cut each rectangle into 4 squares and trim excess.

Layer 2 squares in each cube (Pullman) loaf pan. Cover and allow to rise overnight.

For the Day Two

The next day, remove the loaf pans from the refrigerator. Place in a warm, draft free space for 1-2 hours, or until the bread rises ⅔-¾ of the way up the loaf pan.

Preheat the oven to 425°F (220°C).

After the final proof, sprinkle the dough with granulated sugar, place your loaf pans on a wire cooling rack set inside a parchment-lined rimmed baking sheet.

Bake for 30-45 minutes, or until the pastry is golden brown and risen to the top. Remove from the oven and allow to cool for 5 minutes in the mold. Once cooled, turn out onto a wire rack and allow to cool fully.

Slice and serve with the Brown Butter Pastry Cream drizzled over top. Peel layer after layer and dunk it into Pastry Cream as desired.

https://youtu.be/Gr1RIaYVywM?t=343

Using the excess dough scraps, sprinkle with granulated sugar.

Thoroughly roll the sugar into the dough and shape into long strips.

Form and pack the rolled-out dough strips into the cups of a large muffin tin.

Sprinkle with more granulated sugar and a dusting of flour.

Bake in an oven at 400°F (204°C) for 20 to 25 minutes until caramelized, puffed up, and deeply golden brown.

Remove from the muffin tin immediately and transfer to a cooling rack