Caramel Danish Bread ｜ Recipe transcription of Katchanneru

Wrap the butter (for folding) in a wrap, stretch it into a 15 cm rectangle, and cool it in the refrigerator.
While cooling, put strong flour in a frying pan to make a dent in the center, put sugar and dry yeast in the dent, and add salt to the edge of the frying pan.
Put warm milk in the dent and mix with chopsticks.
After mixing to some extent, knead the ingredients in a frying pan, add butter (for kneading), knead and knead using the base of the hand. Tap several times to activate gluten.
Roll and place with closed eyes down, cover and ferment for 1 to 1.5 hours.

Degas, roll the dough, cover and let rest for 10 minutes.
Stretch the dough into a 25 cm square.
Place the butter chilled in 1 in the center, wrap it while bleeding air, and close the eyes tightly.
At first, stretch the dough little by little while holding it with a cotton swab.
After stretching it to 40cm x 15cm, fold it in three and change the direction to stretch the dough into a 26cm x 20cm rectangle.

Roll it toward the shorter side, and when you finish winding, firmly attach the stitches.
Divide into 6 equal parts, put the dough in a heat-resistant cup, and arrange in a frying pan.
Cover and heat on low heat for 20 seconds, then turn off the heat and ferment for 20 to 30 minutes.

After confirming that the dough is about one size larger, cover it and bake on low heat for 15 minutes.
While being careful of burns, turn the bread over with the heat-resistant cup, cover it and bake it on low heat for 10 minutes. When it becomes brown, turn off the heat and put it on a net.

Put caramel and milk in a heat-resistant container and heat in a 600w microwave oven for 1 minute. Once the caramel is softened, mix it and heat it in a 600w microwave for another 45 seconds.
Sprinkle caramel sauce on the bread. Put the almond dice on top and it's done.