Danish Braid
This sophisticated recipe combines layers of buttery dough with a delicious apple-cinnamon filling, creating perfectly flaky and sweet pastries. A touch of orange zest and cardamom adds a delightful twist, making these treats irresistible. Follow the step-by-step instructions to create these impressive pastries and indulge in a delightful baking experience.
— Constant Cookbook
Ingredients
- 1 ounce fresh yeast or 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/3 cup sugar
- Zest of 1 orange, finely grated
- 3/4 teaspoon ground cardamom
- 1-1/2 teaspoons vanilla extract
- 1/2 vanilla bean, split and scraped
- 2 large eggs, chilled
- 1/4 cup fresh orange juice
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 pound (2 sticks) cold unsalted butter
- 1/4 cup all-purpose flour
- 4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
- 1/2 cup sugar
- 1 tsp. ground cinnamon
- 1/2 vanilla bean, split and scraped
- 1/4 cup fresh lemon juice
- 4 tablespoons unsalted butter
- :
- 1 large egg, plus 1 large egg yolk
Instructions
- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Make the Butter Block: Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
- Laminate the Dough: Roll the dough into a rectangle 12" wide x 24" long. Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Pinch the open ends and side closed.
- Turn the dough so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10".
- Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
- Remove the dough from the refrigerator, and again roll it into a rectangle about 10" x 24". Fold it into a packet as you did in step #9; it'll be about 7" x 12". Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for at least 2 hours, or up to 16 hours.
- Make the Cheese Filling (if using): Combine all of the ingredients in a medium bowl, stirring until smooth.
- Assemble the Pastries: When you're ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You'll work with this piece first; re-wrap and return the remainder to the refrigerator.
- Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3" to 3 1/2" rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a baking sheet lined with parchment paper or a silicone baking mat.
- Working with one-half of the remaining dough at a time, repeat the process; you'll finish with three baking sheets, each with 12 dough rounds.
- Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they'll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.
- Use your fingers to press the centers of the dough rounds as flat as possible, leaving the "sidewalls" puffed. Spoon a heaping teaspoon of filling into the well of each round.
- Make the Egg Wash: In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash.
- Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.
- Make the Glaze: In a small bowl, whisk the powdered sugar and milk to make a "drizzlable" glaze. If the glaze is too thick, add just a splash more milk at a time until the correct consistency is reached.
- Drizzle the glaze atop the pastries. Serve warm or at room temperature.
Cook Time
30M
Prep Time
PT12H
Yield
3 danishes
Nutrition
- Calories: 230 kcal
- Carbohydrate Content: 25 g
- Protein Content: 4 g
- Fat Content: 13 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 40 mg
- Sodium Content: 176 mg
- Fiber Content: 1 g
- Sugar Content: 10 g
- Serving Size: 1 serving
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