Making the dough: Combine the cake and bread flour and sift it. Place the bread dough ingredients in a plastic bag, and knead for about 10 minutes. Please knead it well.
Spread it out to about 2 cm thick. Fold leaving a little extra plastic at the opening. Allow to rise at 40°C for 40 minutes using your oven's bread-rising function. (Please check your household oven).
Kneading butter: Knead the room temperature butter and flour together evenly inside a plastic bag. Spread it into a block 22 cm wide by 20 cm long. Chill in the fridge.
The first rise is finished. Press down to release the gas. After a bit of gas has been released, seal the bag again, and let sit in the fridge for 25 minutes.
Spread out the bread dough wider than the butter. Place the butter in the center, and fold both sides of the dough to the center like in the photo. Stick the dough together in the center.
After covering the butter, flip the dough sideways. Spread it out vertically, and fold it into thirds this time. (Refer to the photo on the right).
Fold it into thirds.
Fold it in half once again, and fold it two like shown in the photo. Wrap in plastic wrap, and let sit in the fridge for 20 minutes.
Use a rolling pin to stretch it out like in the photo. Cut notches so that it has three strips.
When braiding, adjust the sizes so that they match.
Second rise: Let the dough rise the second time using the oven's bread-rising function at 40°C for 25 minutes, and bake at 200°C for 10 minutes covered with aluminum foil to prevent burning. Or bake it at 170°C for 20 minutes.
Story Behind this Recipe
I don't have a bread maker. I just rely on the bread-rising function of the oven I bought 5 years ago. This is a simple and delicious Danish pastry dough.
It takes about 2 hours just to let it sit in the fridge. You can make good use of the time by doing housework while waiting.
Once you try it, all of the steps are rather easy aside from the amount of time it takes.