DANISH BRAID
This recipe is very special to me. I made this several years ago as one of my first pastry-making attempts. If you follow the directions this recipe is foolproof. Patience is a must. From Baking with Julia.
Provided by spatchcock
Categories Yeast Breads
Time P2DT20m
Yield 2 danish braids
Number Of Ingredients 21
Steps:
- Danish Dough: Pour water into a large bowl, sprinkle over.
- yeast and let soften for a minute.
- Add milk, egg, sugar and salt.
- Whisk to mix. Set aside.
- Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
- Empty contents of food processor into the bowl with the yeast mixture.
- Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
- Butter must remain in discrete pieces.
- Cover bowl and refrigerate overnight (or up to 4 days).
- Lightly flour work surface, turn the dough out and lightly flour the dough.
- Pat into a rough square.
- Note: If at anytime the dough becomes too soft, cover with plastic and chill.
- Roll out to 16" x 16".
- Fold in thirds like a business letter and turn so that the closed fold is on your left.
- Roll again to 10" x 24".
- Fold in thirds again, turn so the closed fold is on your left.
- Roll into a 20" x 20" square.
- Fold the square in thirds and turn so that the closed fold is on your left.
- Roll into a 10" x 20' rectangle, fold in thirds again.
- Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
- Dough can be frozen for 1 month.
- Thaw in refrigerator overnight.
- Danish-almond filling: Put almonds, sugar and butter into food processor.
- Process until almonds are finely ground, scraping bowl as necessary.
- Add almond extract and 2 Tbsp of the beaten egg white.
- Process until mixed.
- Store in airtight container in the refrigerator until needed (up to 1 week).
- Bring to room temperature before using.
- Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
- Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
- (Can be done in microwave) Stir in lemon juice.
- Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for 1 week.
- Danish Braid assembly: Divide Danish dough in half.
- Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
- Lift on to a parchment lined half sheet pan.
- Spread some of the fruit filling down the middle third of the dough.
- Top with some of the cream or almond filling.
- Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
- Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
- Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
- Brush with egg white, sprinkle with sugar and almonds.
- Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
- About 30 minutes.
- Preheat oven to 400°F.
- Bake in center of oven for 15-20 minutes until golden.
- Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
- Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
- Squeeze squiggles of glaze over pastry and allow to set.
- Serve.
- Notes: you can use other Danish fillings as well.
- Such as:.
- Danish- Cream Cheese Filling (recipe #54153).
- Danish-Prune Filling (recipe #54152).
- Danish-Confectioners Cream filling (recipe #54151).
- Danish-Apricot Filling (recipe #54150).
FLAKY DANISH KRINGLE
This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
More about "flaky danish braids recipes"
BLUEBERRY CREAM CHEESE PASTRY BRAID - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (32)Category Breakfast
- To help guarantee success, I recommend reading through the recipe before beginning. I also detail this recipe in the separate pastry dough post. Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
- Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
- Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
- Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.
DANISH BRAID WITH APPLE FILLING - BARBARA BAKES™
From barbarabakes.com
5/5 (1)Estimated Reading Time 8 minsCategory PastryCalories 469 per serving
- DoughCombine 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.
- Butter BlockCombine 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.
- (Alternative method using a chilled butter block on this post https://www.barbarabakes.com/kouign-amann/)
ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (15)Category BreakfastCuisine DanishTotal Time 6 hrs 25 mins
- You can start the dough (next step) and prepare this filling during one of the refrigeration times. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using. You can also make it 1-2 days ahead of time. Once cooled down, cover, and store in the refrigerator until ready to use.
- Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.
HOW TO MAKE A PASTRY BRAID | SALLY'S BAKING RECIPES
From youtube.com
Author Sally's Baking RecipesViews 43K
HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S …
From sallysbakingaddiction.com
14 UNFORGETTABLY FLAKY DANISH PASTRIES - BRIT + CO
From brit.co
APPLE DANISH BRAID (VIDEO RECIPE) - NATASHASKITCHEN.COM
From natashaskitchen.com
GLAZED APPLE DANISH BRAID | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
RASPBERRY CREAM CHEESE DANISH BRAID - TWO PEAS
From twopeasandtheirpod.com
APPLE DANISH BRAID RECIPE - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
BRAIDED CINNAMON DANISH {HOMEMADE LAMINATED …
From thatskinnychickcanbake.com
CHEESE DANISH RECIPE
From seriouseats.com
BUTTER BRAID PASTRY (AMISH RECIPE) - AMISH HERITAGE
From amish-heritage.org
HOW TO BRAID BREAD - TASTE OF HOME
From tasteofhome.com
FLAKY DANISH BRAIDS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
EASY ALMOND DANISH BRAID - 2 COOKIN MAMAS
From 2cookinmamas.com
DANISH PASTRY RECIPE (EASY METHOD) - MOMSDISH
From momsdish.com
FLAKY DANISH BRAIDS | RECIPE | EASTER BAKING RECIPES, EASTER BAKING ...
From pinterest.com
FLAKY BUTTERY PRUNE DANISHES | DISPLACEDHOUSEWIFE
From displacedhousewife.com
DANISH PASTRY - BEST DANISH PASTRY RECIPE - FLAKY DANISH PASTRIES
From gogogogourmet.com
You'll also love