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LAYERED BUTTER TOAST - DANISH CREAMERY

cook:

48 h

Picture for Layered Butter Toast - Danish Creamery

924,000 views  243 layers of Taiwanese-style buttery, delicious melaeuca toast served with Brown Butter Pastry Cream. (Plus some bonus snacks)

2 loaves

US

original

metric

INGREDIENTS

DIRECTIONS

Layered Butter Toast

INGREDIENTS

For the Dough

For the Dough

For the Dry Ingredients

For the Dry Ingredients

(520 grams) all purpose flour

4 cups (520 grams) all purpose flour

(195 grams) bread flour

1 ½ cups (195 grams) bread flour

nonfat dry milk powder

½ cup nonfat dry milk powder

(70 grams) sugar

6 tbsp (70 grams) sugar

kosher salt

1 tbsp kosher salt

instant yeast

1 ½ tbsp instant yeast

For the Wet Ingredients

For the Wet Ingredients

eggs

6 whole eggs

cream

½ cup cream

milk

¼ whole milk

(227 g) salted (Danish Creamery or high quality) butter, cut into one inch pieces

2 sticks (227 g) salted (Danish Creamery or high quality) butter, cut into one inch pieces

For the Butter Block

For the Butter Block

(454 g) cold unsalted butter, preferably European style

4 sticks (454 g) cold unsalted butter, preferably European style

For the Laminating

For the Laminating

Dough

Dough

Butter Block

Butter Block

For the Brown Butter Pastry Cream

For the Brown Butter Pastry Cream

salted butter, cubed

4 tbsp salted butter, cubed

sugar

½ cup sugar

cornstarch

3 tbsp cornstarch

kosher salt

½ tsp kosher salt

egg yolks

4 egg yolks

whole milk

2 cups whole milk

vanilla extract

1 tsp vanilla extract

For the Butter Toast

For the Butter Toast

granulated sugar

granulated sugar

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

Babish tiny whisk set

Babish tiny whisk set

stand mixer with dough hook

stand mixer with dough hook

Babish Chef’s knife

Babish Chef’s knife

Babish Clef knife

Babish Clef knife

Babish cutting board

Babish cutting board

proofing container

proofing container

rolling pin

rolling pin

parchment paper

parchment paper

fridge

fridge

baking sheet

baking sheet

saran (plastic) wrap

saran (plastic) wrap

bench scraper

bench scraper

Babish sauce pan

Babish sauce pan

rubber spatula

rubber spatula

Babish sauté pan

Babish sauté pan

whisk

whisk

fine mesh sieve

fine mesh sieve

Babish glass bowl

Babish glass bowl

ice bath

ice bath

Babish paring knife

Babish paring knife

(200 mm) cube loaf pan/tin with lid (Pullman)

7.9 (200 mm) cube loaf pan/tin with lid (Pullman)

wire cooling rack set inside rimmed baking sheet

wire cooling rack set inside rimmed baking sheet

oven

oven

cooling rack

cooling rack

DIRECTIONS

1.

For the Dough

1.

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.

(520 grams) all purpose flour

4 cups (520 grams) all purpose flour

(195 grams) bread flour

1 ½ cups (195 grams) bread flour

nonfat dry milk powder

½ cup nonfat dry milk powder

(70 grams) sugar

6 tbsp (70 grams) sugar

kosher salt

1 tbsp kosher salt

instant yeast

1 ½ tbsp instant yeast

For the Dry Ingredients

For the Dry Ingredients

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

Babish tiny whisk set

Babish tiny whisk set

stand mixer with dough hook

stand mixer with dough hook

whisk

whisk

2.

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.

eggs

6 whole eggs

cream

½ cup cream

stand mixer with dough hook

stand mixer with dough hook

Babish mixing bowl

Babish mixing bowl

Babish measuring cups and spoons set

Babish measuring cups and spoons set

3.

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

milk

¼ whole milk

Babish measuring cups and spoons set

Babish measuring cups and spoons set

stand mixer with dough hook

stand mixer with dough hook

Babish mixing bowl

Babish mixing bowl

4.

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.

(227 g) salted (Danish Creamery or high quality) butter, cut into one inch pieces

2 sticks (227 g) salted (Danish Creamery or high quality) butter, cut into one inch pieces

stand mixer with dough hook

stand mixer with dough hook

Babish mixing bowl

Babish mixing bowl

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

5.

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 Dough

For the Dough

Babish mixing bowl

Babish mixing bowl

proofing container

proofing container

saran (plastic) wrap

saran (plastic) wrap

6.

For the Butter Block

1.

While the dough is rising, make the butter block.

For the Butter Block

For the Butter Block

2.

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.

(454 g) cold unsalted butter, preferably European style

4 sticks (454 g) cold unsalted butter, preferably European style

parchment paper

parchment paper

rolling pin

rolling pin

3.

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.

(454 g) cold unsalted butter, preferably European style

4 sticks (454 g) cold unsalted butter, preferably European style

rolling pin

rolling pin

parchment paper

parchment paper

4.

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

For the Butter Block

For the Butter Block

saran (plastic) wrap

saran (plastic) wrap

bench scraper

bench scraper

5.

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

For the Butter Block

For the Butter Block

saran (plastic) wrap

saran (plastic) wrap

rolling pin

rolling pin

6.

Transfer to a baking sheet and refrigerate to solidify.

For the Butter Block

For the Butter Block

saran (plastic) wrap

saran (plastic) wrap

baking sheet

baking sheet

fridge

fridge

7.

For the Dough (continued)

1.

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

For the Dough

For the Dough

2.

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 Dough

For the Dough

baking sheet

baking sheet

saran (plastic) wrap

saran (plastic) wrap

fridge

fridge

3.

For the Brown Butter Pastry Cream

1.

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.

salted butter, cubed

4 tbsp salted butter, cubed

Babish sauce pan

Babish sauce pan

Babish cutting board

Babish cutting board

Babish Clef knife

Babish Clef knife

rubber spatula

rubber spatula

2.

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.

sugar

½ cup sugar

cornstarch

3 tbsp cornstarch

kosher salt

½ tsp kosher salt

egg yolks

4 egg yolks

Babish sauté pan

Babish sauté pan

whisk

whisk

Babish measuring cups and spoons set

Babish measuring cups and spoons set

3.

Slowly stream in the milk whisking constantly until fully combined.

whole milk

2 cups whole milk

Babish measuring cups and spoons set

Babish measuring cups and spoons set

whisk

whisk

Babish sauté pan

Babish sauté pan

4.

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.

For the Brown Butter Pastry Cream

For the Brown Butter Pastry Cream

whisk

whisk

Babish sauté pan

Babish sauté pan

5.

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

vanilla extract

1 tsp vanilla extract

salted butter, cubed

4 tbsp salted butter, cubed

Babish sauté pan

Babish sauté pan

rubber spatula

rubber spatula

6.

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

For the Brown Butter Pastry Cream

For the Brown Butter Pastry Cream

fine mesh sieve

fine mesh sieve

Babish glass bowl

Babish glass bowl

ice bath

ice bath

7.

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 Brown Butter Pastry Cream

For the Brown Butter Pastry Cream

Babish glass bowl

Babish glass bowl

saran (plastic) wrap

saran (plastic) wrap

fridge

fridge

8.

For the Lamination

1.

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.

For the Dough

For the Dough

rolling pin

rolling pin

2.

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.

Butter Block

Butter Block

Dough

Dough

bench scraper

bench scraper

rolling pin

rolling pin

3.

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.

Dough

Dough

Butter Block

Butter Block

rolling pin

rolling pin

fridge

fridge

4.

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)

Dough

Dough

bench scraper

bench scraper

rolling pin

rolling pin

fridge

fridge

5.

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

Dough

Dough

Babish paring knife

Babish paring knife

6.

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

For the Dough

For the Dough

(200 mm) cube loaf pan/tin with lid (Pullman)

7.9 (200 mm) cube loaf pan/tin with lid (Pullman)

7.

For the Day Two

1.

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.

For the Dough

For the Dough

(200 mm) cube loaf pan/tin with lid (Pullman)

7.9 (200 mm) cube loaf pan/tin with lid (Pullman)

2.

Preheat the oven to 425°F (220°C).

oven

oven

3.

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.

granulated sugar

granulated sugar

For the Dough

For the Dough

(200 mm) cube loaf pan/tin with lid (Pullman)

7.9 (200 mm) cube loaf pan/tin with lid (Pullman)

wire cooling rack set inside rimmed baking sheet

wire cooling rack set inside rimmed baking sheet

4.

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.

For the Dough

For the Dough

(200 mm) cube loaf pan/tin with lid (Pullman)

7.9 (200 mm) cube loaf pan/tin with lid (Pullman)

wire cooling rack set inside rimmed baking sheet

wire cooling rack set inside rimmed baking sheet

oven

oven

cooling rack

cooling rack

5.

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

For the Butter Toast

For the Butter Toast

For the Brown Butter Pastry Cream

For the Brown Butter Pastry Cream

The Pastry Scraps (Quima-Style)

INGREDIENTS

excess dough scraps

excess dough scraps

granulated sugar, to taste

granulated sugar, to taste

of flour

sprinkle of flour

TOOLS

Babish rolling pin

Babish rolling pin

large muffin tin

large muffin tin

oven

oven

cooling rack

cooling rack

DIRECTIONS

2.

Using the excess dough scraps, sprinkle with granulated sugar.

excess dough scraps

excess dough scraps

granulated sugar, to taste

granulated sugar, to taste

3.

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

Babish rolling pin

Babish rolling pin

4.

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

large muffin tin

large muffin tin

5.

Sprinkle with more granulated sugar and a dusting of flour.

granulated sugar, to taste

granulated sugar, to taste

of flour

sprinkle of flour

6.

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

oven

oven

7.

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

cooling rack

cooling rack

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