Cranberry Orange Danish Braid Recipes

CRANBERRY-ORANGE DANISH BRAID

Steps:

• In large bowl, mix Bisquick mix, 2 tablespoons granulated sugar and the salt. Cut in butter with pastry blender until the size of small peas. Add 1/3 cup milk; stir until soft dough forms. Gather dough together in a ball, and shape into a flat square. Wrap in plastic wrap; refrigerate at least 30 minutes but no longer than 8 hours.
• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Unwrap dough. Sprinkle work surface lightly with flour. Roll dough into 15x9-inch rectangle. Transfer to cookie sheet. With short end of rectangle facing you, gently score it lengthwise, dividing into 3 equal sections. With knife or pizza cutter, cut slanted strips 1 inch wide into both sides.
• In small bowl, beat all Filling ingredients except cranberries with electric mixer on medium speed until smooth. Spread evenly onto center third of dough. Top with cranberries. Working with slanted strips one at a time, crisscross over filling to create a braided look.
• Bake 20 to 25 minutes or until golden. Cool.
• In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over braided Danish. Slice and serve.

APPLE DANISH BRAID

Steps:

• Place a large pot or deep skillet over high heat. Melt 3 Tbsp butter and stir in 1/4 cup sugar. Add sliced apples and stir until evenly coated. Add cranberries and let the mixture sit 3 min to caramelize before stirring. Cook apples and cranberries a total of 6-7 min, stirring 3 times or until apples are lightly caramelized. Transfer apples to a plate and let cool until just warm (not hot).
• Unfold thawed pastry over a lightly floured work surface and roll it in one direction to make it a total of 2 inches longer. The natural folds in the pastry will guide your process.
• Place the cranberry apple filling down the center of the pastry, keeping it in the middle third and leaving 1" of space at the top and bottom of the pastry.
• Cut away the top corners from the left and right thirds of the. Cut 8 equal 1" strips along each side, leaving 1/2" of space from the apples. Cut away excess dough at the bottom corners.
• Fold down top flap of dough and pinch the corners down to seal. Fold in the side strips, alternating from left to right. Fold up the bottom flap, pinching the corners to seal then finish folding in the last 2 side strips, pinching the corners to seal. Transfer to a baking sheet lined with silicone or parchment, brush with egg wash, sprinkle with coarse sugar, and bake at 400˚F for 18-22 minutes (mine was perfect at 20 min) or until top is golden brown.
• To make the glaze, stir together 1/3 cup powdered sugar with 1/2 Tbsp milk. Once the braided apple danish is at room temperature or just warm, drizzle with glaze, slice, and enjoy!

CRANBERRY CREAM CHEESE BRAID RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
• Add cranberries to juice and let it soak for 10 minutes.
• In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
• Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
• Preheat oven to 400°F (200°C).
• With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
• Cut off the top and bottom excess pieces.
• Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
• Before the last couple strips, fold up the bottom and lay the remaining strips over.
• Whisk an egg and brush it over the top of the braid.
• Add almonds or other nuts.
• Bake for 25 minutes.
• Cut into desired size and drizzle the icing.
• Enjoy!

BRAIDED ORANGE WREATH

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, orange juice and zest; beat until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 30-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., In a small bowl, combine the confectioners' sugar, orange juice and zest; drizzle over bread. Sprinkle with cranberries.

CRANBERRY-ORANGE DANISH BRAID

Steps:

• In large bowl, mix Bisquick mix, 2 tablespoons granulated sugar and the salt. Cut in butter with pastry blender until the size of small peas. Add 1/3 cup milk; stir until soft dough forms. Gather dough together in a ball, and shape into a flat square. Wrap in plastic wrap; refrigerate at least 30 minutes but no longer than 8 hours.
• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Unwrap dough. Sprinkle work surface lightly with flour. Roll dough into 15x9-inch rectangle. Transfer to cookie sheet. With short end of rectangle facing you, gently score it lengthwise, dividing into 3 equal sections. With knife or pizza cutter, cut slanted strips 1 inch wide into both sides.
• In small bowl, beat all Filling ingredients except cranberries with electric mixer on medium speed until smooth. Spread evenly onto center third of dough. Top with cranberries. Working with slanted strips one at a time, crisscross over filling to create a braided look.
• Bake 20 to 25 minutes or until golden. Cool.
• In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over braided Danish. Slice and serve.