Vicks Danish Bread
Danish bread made with refrigerated old-dough starter, rolled around raisins and baked coated with decorative grains.
Ingredients
Yeast
15 g
Water
115 g
Bread flour
350 g
Sugar
75 g
Salt
5 g
Water
100 g
Fresh yeast
10 g
Butter
60 g
Whole egg
50 g
Cold old dough starter
100 g
Raisins
400 g
Decorative grains
to taste
Instructions
1
Prepare the Old Dough Starter and Main Dough
Mix Material A and ferment for 60 minutes, then add Material B and knead together until the dough reaches the final development stage. Perform basic fermentation for 80 minutes.
2
Dividing and Resting
Divide the dough into 8 pieces of 120g each, roll into rounds, and let rest for 20 minutes.
3
Shaping
Roll out the dough, spread 30g of raisins on top, roll up, spray the surface with water, and coat with decorative grains.
4
Final Fermentation and Baking
Ferment until doubled in size, then place in the oven. Bake at top heat 190°C / bottom heat 180°C for about 16 minutes.
