Daring Bakers do Danish Braid and I’m Late,I’m Late!…

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Updated from yesterday’s post below. 

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Ta Da! Only a day late -here are the pictures of the Daring Bakers June challenge that I completed yesterday. Thank you again to Kelly and Ben for hosting -and to Ivonne and Lis and all the Daring Bakers for the continuing fun!

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Here’s the challenge recipe my changes are noted below:

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
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

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer:  Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.  Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.  Sift flour and salt on your working surface and make a fountain.  Make sure that the walls of your fountain are thick and even.  Pour the liquid in the middle of the fountain.  With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.  When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.  You might need to add more flour if the dough is sticky.

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BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.  Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

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Marking the first turn

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A side view of the layers after cutting in half to make one braid

APPLE FILLING
Makes enough for two braids

Ingredients
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

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.’  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids (my note: the dough is enough for two braids the instructions below are for using half the dough recipe)

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom flaps, fold the top flap down over the filling to cover.  Next, fold the bottom flap up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3.Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

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My filling:

  • 4 cups of pitted tart pie cherries

  • 1-1/2 cups sugar

  • 1/4 cup instant tapioca

  • 1 Tablespoon butter

  • 1 Tablespoon freshly squeezed lemon juice

  • 1/4 teaspoon almond extract

  • 1 Tablespoon Amaretto liqueur

  • 3 Tablespoons chopped slivered almonds for topping reserved

Mix the cherries, sugar, lemon juice and instant tapioca together and let sit for about 5 minutes in a heavy bottomed non- reactive saucepan. Place over medium heat and stirring constantly, bring to a low boil and cook until thickened. Remove from heat, let cool and transfer to a container in the fridge for several hours until well chilled.

  • 4 ounces cream cheese, softened

  • 3 ounces fresh almond paste

Mix together and pat into a log. Wrap with waxed paper or plastic film and keep refrigerated until ready to assemble braid.

Roll the braid dough out as per instructions, flatten out the cream cheese/almond paste mixture and place it in the center, spoon cherries over and assemble braid. Paint with egg wash and sprinkle chopped slivered almonds over the braid. Bake as directed above.

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I feel as if I have fallen down the rabbit hole. It’s been almost two weeks since I last posted and I swear I have not had two minutes to rub together out of all that time. Please forgive my absence.

Today is the day that the Daring Bakers  post our June Challenge, hosted by Kelly of Sass and Veracity and Ben at What’s Cookin’?, and of course I am going to be “late, late for a very important date.” Today is also the first day I actually am able to take time to bake the Danish Braid they’ve chosen. You’ll be seeing lots of amazing versions of it all over the “Daring Bakers-o-sphere” so go on-check out the amazing braids here.  And.. please check back in with me later -if you have time.

So, as I go along today I’ll try to update this post as I work my way through all the twists and turns of the braid and hopefully before the day is over I’ll have my own yummy pastry to share. 🙂

For everyone who is waiting on a response from me for something or other, or a recipe I’ve promised to post- thanks for your patience. I’ll try to catch up as I manage to climb out of the hole I’ve been in.

xoxo

Gabi

About the author

Gabi
I am a writer, artist, gardener, obsessed cook/baker and recipe lover. I spend my time finding new ways to enjoy my life and try to encourage everyone around me to do the same. I like creating a cozy, warm, comforting and inviting atmosphere and hope to share some of that here. Hopefully, I get to learn from others who share my interests too.

29 comments

  1. Pingback: Nutella Danish : The Feast Within
  2. kellypea says:

    Love, love, love cherries in just about anything, but with cream cheese? Ohhhhh that sends it over the top. Gorgeous layers in that one view. Impressive. Mine was sort of slovenly looking, but tasty. I get too impatient. But yours is beautiful. Nice job on this one. I STILL haven’t done the challenge for this month. Waiting for tomorrow…See you then!

  3. Ben says:

    Those pictures look so good they are making me hungry. Thank you for baking with us 🙂

  7. Sheltie Girl says:

    You did a fabulous job on your danishes. Your braids are beautiful and I love your choice of fillings.

    Natalie @ Gluten A Go Go

  8. Gabi says:

    Maryann- Thanks you’e lovely!

    Courtney- I missed you too!

    Kelly- Thank you very much!

    Meredith- Thanks-I always crave cherries 🙂 they’re just coming into season here and we’re lucky to have tart varieties as well as sweet.

    Marika- Thanks very much!

    Gina- Thanks!!!

    Marie- You are so lovely- thank you 🙂

    Deborah- Thank you- I hope our schedules make a Utah Hive BBQ possible soon!

    April- Thank you thank you!

    Laurie- Thank you and yes I did forget to put Sting in there- so little room- so many things I love… hugs to you my new lovely ks xox

    Tempered Woman- I am busted 😉 I was just thinking-hey I have been using alot of that Amaretto lately I’m thinking of new things to add it to as I type… :p

    Ivonne- Thanks- I think you’re lovely!xox

    Dolores- 🙂 thanks – for me cherry and almonds yessss!

    Kristen- Thank you so much!

    Katie B. Thank you!!!

    Tanna- See I knew you would make me feel better about it- thank you so much! I love the butcher block table too- Rick made it 🙂

    Emiline- Thank you- and happy birthday soon!

    Valli- thanks so much for coming by – I know how busy you are these days- I appreciate your support!

    Rebecca- Thanks to you too 🙂

    Sally- I agree Lewis Carroll is amazing- thanks for the lovely comment! Take Care xox

  9. casalba says:

    Wow, that pastry looks amazing! I’m a fan of Lewis Carroll, so forgive you for being late when you give such a great illustration to go with your beautiful photos. Best wishes.

  13. MyKitchenInHalfCups says:

    First I’m in awe of your work table. Then I’m totally in awe of that shot of the cut layers!! How AWESOME!!! And the braid . . . it’s beautiful.
    And about being Late Gabie . . . I believe you’ll find that the rules talk extensively about being early but there are none about being late. Most excellent!

  17. Laurie says:

    Ok Gabi..I just had to check out your profile..”.Jazz”..Annie Lennex and Pat Benatar!!!! You rock sister! We are kindred spirits! Oh..I didn’t see Sting on there, or did you just forget?? :):) :Hugs:

  19. Tempered Woman says:

    Hmmmm… I’m looking throught the Daring Baker’s rules and guidelines and it would appear you are allowed to post late but only if you include a liqueur. Lets see…cherries, cream cheese anddddd AMARETTO! Ah yes, we have a winner here folks!! 😉 Love the idea and braid looks grogeous. Really like the side shot of the layers after halving the dough~ great pic!

  20. Laurie says:

    This looks wonderful Gabi! I’m so glad you took a picture of the layers..I didn’t even think to look at mine! Wonderful post!! 🙂

  22. Deborah says:

    I love that picture of the layers. Gorgeous job! I’m glad you found the time to make it – I hope things calm down for you!

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