Salty Danish Bread

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Salty Danish Bread

Get the taste of Denmark with this fresh, full of olives and cheese bread

  • Preparation time
  • Preparation time

    120 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

    Difficult
  • cooking time
  • Serving

    6 People

Ingredients

 350 grams white flour
½ cup Velor Milk Powder
1 tsp salt
180 grams butter, at room temperature
20 grams instant yeast
200 ml warm water
1 egg, lightly beaten
For the filling:
3 tbsps olive oil
2 onions, finely diced
¾ cup breadcrumbs
½ cup chopped walnuts
¼ cup Goody olives, chopped
½ cup parmesan cheese, grated
1 egg, beaten
Sprinkle of salt and black pepper
For sprinkling:
1 tbsp sesame
2 tbsps parmesan, grated

Method

1.Sift first 3 ingredients in a bowl. By using the Kenwood kitchen machine with the dough hook attachment add 3 tbsps butter and mix. Mix yeast with water and add to the flour mixture. Add the egg and knead well. Transfer dough to a hard surface sprinkled with flour. Knead well for 5 minutes. Place the dough in an oiled bowl. Cover and leave to rise for 1 hour or until doubled in size.
2.Place the dough on a flat surface sprinkled with flour. Roll out the dough into a rectangle shape (1 cm thick). Dot half of the butter onto 2/3 of the dough. Fold the unbuttered part of the dough towards the middle of the dough, making sure it covers halfway the buttered part. Fold in the second half creating a rectangle. Press the edges down. Turn dough 90 degrees, and dot the rest of the butter on top of the new rectangle. Fold dough again and press down edges. Cover the dough and leave to rest for around 15 minutes.
3.Turn dough 90 degrees one more time. Roll into a rectangle shape, and fold it as mentioned at the beginning of step 2. Only this time no butter should be added (fold one side of the rectangle to cover 2/3 of the dough, fold the other side making sure it covers the first side. Press down edges to seal the dough (. Repeat rolling and folding process on more time. Chill dough in refrigerator for 30 minutes.
4.In the meantime, prepare the filling. Heat oil in a pan on medium heat. Sauté onions until golden. Remove pan from heat and add the rest of the ingredients, except for the egg. Place the filling in a bowl; add ½ beaten egg (Leave the other half for brushing the pastry). Mix filling ingredients well.
5.Roll dough into a large rectangle. Spread the filling on top of the dough, making sure to leave the edges without filling (around 2 cm). Roll up the dough (like a Swiss roll) beginning with the long side of the rectangle, until you reach the other side, and then seal the edges.
6.Using a sharp knife, cut the roll longwise to get 2 long halves. Braid the dough by pressing the tips together, and then braid the 2 halves. Bend the braided dough into a circle and press the tips together. Place on a buttered baking tray and cover. Leave to rise for 30 minutes.
7.Heat oven to 200°C (400°F).
8.Brush the dough with the remaining egg, then sprinkle with sesame seeds and parmesan. Bake until golden for 40-50 minutes. Serve hot or at room temperature.