Baking With Julia Danish Braid Recipes

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DANISH BRAID



Danish Braid image

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

1/4 cup water, 110 degrees
2 1/2 teaspoons dry yeast
1/2 cup milk, room temperature
1 large egg, room temperature
1/4 cup sugar
1 teaspoon salt
2 1/2 cups unbleached flour
8 ounces unsalted butter, cold, cut into 1/4 inch thick slices
1 cup blanched almond
1/2 cup powdered sugar
2 tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract
1 large egg white, lightly beaten
2 cups fresh berries, crushed
1 cup sugar
1 tablespoon lemon juice (up to 2 tbl depending on sweetness)
1 large egg white
raw sugar or crushed sugar cube
sliced almonds, garnish
4 -6 tablespoons strong coffee
1 cup powdered sugar

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).

DANISH PASTRY BRAID



Danish Pastry Braid image

When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

Provided by Beatrice Ojankangas

Categories     Pastry     Dessert     Christmas     Almond

Yield Makes 2 filled braids

Number Of Ingredients 26

Quick Method Danish Pastry:
3 1/2 to 4 cups all-purpose flour
1 1/2 cups (3 sticks) chilled unsalted butter
2 packages active dry yeast
1/2 cup warm water
1/2 cup heavy cream or undiluted evaporated milk
1/2 teaspoon freshly crushed cardamom seed (optional)
1/2 teaspoon salt
2 eggs, room temperature
1/4 cup sugar
Butter Cream Filling:
1/4 cup (1/2 stick) soft butter
1 cup powdered sugar
1/4 teaspoon almond extract
1 cup finely pulverized almonds
1 (3-ounce) package almond paste
1 egg white
Glaze:
1 slightly beaten egg
2 tablespoons milk or water
Pearl sugar or crushed sugar cubes, for topping
Chopped or sliced almonds for topping
Icing:
1 cup powdered sugar
2 to 3 teaspoons warm water
1/2 teaspoon almond extract

Steps:

  • Quick Method Danish Pastry:
  • Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
  • In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
  • Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
  • Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
  • Wrap and chill the dough 30 minutes or as long as overnight.
  • To make the Danish Pastry Braid:
  • Cover two baking sheets with parchment paper or lightly grease and flour them.
  • Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
  • To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
  • Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
  • Preheat the oven to 400ºF.
  • Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
  • To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
  • Bake about 15 minutes or until golden.
  • Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

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