Danish Pastry Braid Recipes

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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.

PEAR AND ALMOND DANISH BRAID



Pear and Almond Danish Braid image

This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. If you use pre-ground cardamom, you will likely need less.) The apricot glaze adds a festive shine to the finished pastry, but it is not essential.

Provided by Samantha Seneviratne

Categories     pastries, project

Time 1h

Yield 10 servings

Number Of Ingredients 11

5 tablespoons/71 grams unsalted butter, at room temperature
2 tablespoons/30 grams packed light or dark brown sugar
1/2 teaspoon kosher salt
3 cups/380 grams diced pear (from 2 to 3 firm Bosc pears)
1/3 cup/52 grams raw almonds
3 tablespoons/21 grams confectioners' sugar
1 large egg yolk
1/8 teaspoon almond extract
1 batch Danish dough with cardamom added (see recipe)
1 large egg, lightly beaten
1/4 cup/80 grams apricot preserves, for glaze (optional)

Steps:

  • To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
  • Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners' sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
  • On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don't cut through the dough, you're just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
  • Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
  • Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
  • Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don't open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
  • Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It's ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn't risen enough; if it doesn't bounce back at all, it's gone too far.) While dough is rising, heat the oven to 425 degrees.
  • Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
  • Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 9 grams, TransFat 0 grams

DANISH PASTRY



Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Steps:

  • In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  • In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  • Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  • Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  • To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

FLAKY DANISH BRAIDS



Flaky Danish Braids image

Though this recipe takes a bit of time to make, it's completely worth it. The braids are a special breakfast treat on occasions like Easter or a family birthday. People will take seconds and thirds! -Debbie Ewald, Oak Grove, Missouri

Provided by Taste of Home

Time 1h5m

Yield 4 braids (6 slices each).

Number Of Ingredients 16

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup butter, softened
1 large egg
6 tablespoons sugar
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Filling:
1 cup butter, melted
2 cups packed brown sugar
2 cups chopped pecans
1 cup all-purpose flour
Glaze:
2 cups confectioners' sugar
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., In a large bowl, combine filling ingredients. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12x8-in. rectangle. Spread each with a quarter of the filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., For each roll, starting 1 in. from one end, make two lengthwise cuts, making three sections. Braid the sections together, cut sides up. Pinch ends to seal; tuck under. Place braids on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 350°. Bake 18-20 minutes or until lightly browned. Remove from pans to wire racks to cool slightly. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over warm braids.

Nutrition Facts : Calories 434 calories, Fat 23g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 235mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

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 BRAID



Danish Braid image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield : 4 by 12-inch braid, about 10

Number Of Ingredients 5

1/2 batch Danish pastry
1 cup almond frangipane, recipe follows
1 egg white
Sliced almonds
Water icing, recipe follows

Steps:

  • Roll the dough to a 12-inch square and place on paper-lined sheet pan. Mark dough into 3 strips, each 4 inches wide and 12 inches long. Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes. Spread the filling on the center strip. Fold the slashed pastry over the center strip, alternating a slash from each side. Proof 50 percent. Brush the egg white on the pastry and strew with the sliced almonds. Bake it at 400 degrees about 15 minutes. Cool and drizzle with warm water icing.

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RHUBARB-ALMOND DANISH BRAID - MIDWEST LIVING
SHORTCUT DANISH BRAID. For faster prep, skip making the pastry from scratch and use one 14- to 17-ounce package puff pastry, preferably an all-butter brand such as Dufour, thawed following package directions. Prepare as directed, except omit the pastry ingredients and start with Step 3. In Step 5, if pastry comes in two sheets, lay them on top ...
From midwestliving.com
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EASY ALMOND DANISH BRAID - 2 COOKIN MAMAS
2018-03-14  · Flaky pastry, sweet almond filling, and a little crunch from the almonds make this almond breakfast pastry a treat you won't forget. And the whole thing only takes about 30 minutes from start to finish. I can see that this will be an almond danish braid we will make again and again. Enjoy! More breakfast treats
From 2cookinmamas.com
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CREAM CHEESE DANISH BRAID RECIPE – HALLSTROM HOME
2021-11-24  · Bread Dough Instructions Part 1. Combine; Sour Cream, Sugar, Butter, Salt, and Water in glass bowl. Microwave glass bowl combination till warm, hot about 1 Minutes. Beat egg into warm mixture. In a separate bowl, add flour and yeast. Combine both bowls and mix by hand. Leave in bowl, cover with light towel for 30 minutes.
From hallstromhome.com
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DANISH BRAID (A LA JULIA CHILD) | MUFFINTOPSBAKING
2011-01-08  · Then I rolled the dough out and put the jam in the middle and topped it with the cream. Then I cut slits down the sides and folded them over the filling alternately to make a braid. Brushed the top with egg whites and sprinkled some sugar and almonds on top…. And it was ready for the oven.
From muffintopsbaking.wordpress.com
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DANISH PASTRY WITH RASPBERRY FILLING | CINCYSHOPPER
2020-02-19  · Spread cream cheese mixture down middle of the dough. Spread raspberry filling over cream cheese mixture. Cut each side of the dough into 1/2" strips. Alternating sides, fold strips inward at an angle to form braid. Brush top of braid with melted butter. Bake for 20-25 minutes of until golden brown.
From cincyshopper.com
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DANISH BRAID PASTRY - AAYIS RECIPES
2015-07-03  · 2 and 1/2 tea spn corn starch. 1/2 tea spn powdered cardamom. 3/4 cup (75gms) chopped almonds. 1/2 tea spn butter. Method: Take strawberries and sugar in a heavy bottomed pan and cook on medium flame till the sugar is melted and become slightly thick. Now add corn starch, a little at a time mixing all the time.
From aayisrecipes.com
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DANISH PASTRY - FLY-LOCAL
Combine 1-1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt, and lemon peel iin a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, egg yolk, and 1/2 cup flour; beat 2 minutes at high speed.
From fleischmannsyeast.com
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PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE DANISH BRAID!
Danish Braid is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along ...
From youtube.com
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NEW 153 DANISH PASTRY RECIPE BEATRICE OJAKANGAS - FOOD …
Step One: Make the Pastry Dough In a small bowl combine the warm water, 1 tablespoon of the sugar, and the yeast. Stir to combine and then set aside to allow it to foam. Add the remaining sugar, milk, and vegan sour cream. Mix well and set aside. Pour the salt and flour into a food processor. Danish Pastry Pockets with Beatrice Ojakangas.
From foodnewsnews.cc
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DANISH PASTRY BRAID | PUNCHFORK
Makes 2 filled braids. 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 …
From punchfork.com
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SOUR CHERRY CREAM CHEESE DANISH BRAID - THE LEMON APRON
2019-08-06  · In a bowl, using a hand mixer or even just a wooden spoon, combine the softened cream cheese, powdered sugar, zest and extract, add the egg and beat till just combined. Set the bowl into the fridge for at least 15 minutes.
From thelemonapron.com
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RASPBERRY DANISH BRAID - THAT SKINNY CHICK CAN BAKE
2021-02-22  · Flour a cool work surface and dump the dough onto it. Roughly shape the dough into a square. Sprinkle flour and roll the dough into a 16-inch square. Fold the dough in thirds and turn it so that the folded closed side is to your left. Roll the dough out again to 10 x 24 inches. Remember to use the flour!
From thatskinnychickcanbake.com
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DANISH PASTRY PINWHEELS - VEENA AZMANOV
2020-06-18  · Danish dough. Dry ingredients - Combine flour and salt in the bowl of a stand mixer with the paddle attachment. Yeast mixture - In a measuring cu p, combine milk, sugar, yeast, egg, and vanilla. Add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
From veenaazmanov.com
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DANISH BRAID WITH APPLE FILLING - RECIPE GIRL
2021-10-16  · ASSEMBLE THE BRAID: Line a baking sheet with a silpat mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15x20-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.
From recipegirl.com
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Top Asked Questions

How do you braid Danish pastry dough?
Braid– Alternating sides, fold the strips inward at an angle to braid the dough. Brush the top of the braid with melted butter. Then, bake until golden brown. While the Danish pastry cools, prepare the icing for the top. Combine powdered sugar and milk in a small bowl, stirring it into a smooth glaze.
What is a Danish braid recipe?
This Danish Braid recipe is a lovely study in contrasts, from soft, tender dough, to sweet crunchy topping, and a tart jam filling. To Make the Dough: In the bowl of a stand mixer, combine flour, white sugar, yeast, salt (put it on the opposite side from the yeast), cardamom, and softened butter.
What is a good recipe for a Danish pastry?
Danish pastry, a traditional laminated dough, is not an easy roll to master but the results make it worth it! Use care in chilling dough as the recipe recommends. Combine 1-1/4 cups flour, 1/2 cup sugar, undissolved yeast, salt, and lemon peel iin a large mixer bowl. Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F).
How do you make pastry braids at home?
Makes 2 pastry braids. Place flour into bowl of food processor with steel blade. Cut butter into 1/4 inch slices and add to flour. Pulse flour and butter until the butter is the size of kidney beans. In a large bowl, dissolve active dry yeast in warm water (between 100-110 degrees F). Let stand for 10 minutes.

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