Follow the directions for "Milk-Rich Bread" until the first rising.
Divide the frozen puff pastry into 3 equal sections. Place it onto the bread dough.
Fold over the edges of the dough and fold in thirds starting from the side close to you. Turn it 90 degrees, roll out the dough and fold in thirds again. Repeat the process about 5 times.
Roll the dough into a ball. Align 3 balls into a loaf pan and leave it for the second rising. Wait until it fills up 80% of the loaf pan.
Bake it at 180℃ for 30 minutes and it is done. It looks like a regular loaf, but the crust is crunchy and delicious.
It collapsed a little bit since I sliced it while it was still freshly baked, but the taste of this buttery bread was incredible.
I used 2 sheets from this puff pastry. 1 sheet was 100 g.
If you are eating it the next day, toast. It'll still be crunchy, chewy and scrumptious.
Story Behind this Recipe
I love Danish bread, but it's a lot of trouble to make. I heard that it can be made with frozen puff pastry, so I came up with our family's favorite "Milk-Rich Bread" (Recipe ID: 876679).
The directions are the same as the "Milk-Rich Bread," just add the frozen puff pastry. When you roll out the dough with the puff pastry inside, it'll be a bit tough, but try to do your best. This Danish loaf is so delicious and nothing like the other bread loaves you've had.