Breads & Bakingclosetcooking
Strawberry Danish Braid
This months Daring Bakers challenge was a Danish braid and I was really looking forward to making it. The Danish braid is made with Danish pastry dough which is made by folding dough with butter
👥 12 Servings⏱️ Prep & Cook: 3h 5m⏳ Prep: 2h 25m🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- food processor
- oven
📝 Preparation Steps
1
Whisk the yeast into the milk in a bowl.
2
Add sugar, orange zest, cardamom, vanilla extract, vanilla bean seeds, eggs, and orange juice and mix.
orange (zest)1cup fresh orange juice1/4vanilla bean (split and scraped)1/2eggs (chilled)2egg (lightly beaten)1
3
Sift the flour and salt onto your working surface and form a bowl.
salt1 teaspoon
4
Pour the liquid into the middle of the bowl.
5
With your hands, mix the flour into the liquid starting from the inside and working out until combined.
6
Knead the dough until it becomes smooth and easy to work with, about ⏱️ 5-7 minutes.
7
Chill the dough in the fridge for ⏱️ 30 minutes.
8
Pulse the butter and flour in a food processor until combined.
9
Let the butter sit at room temperature until the dough is ready.
10
Roll the dough out to about 18×13 inches and about 1/4 inch thick.
11
Spread the butter over the right and center thirds of the dough.
12
Fold the left third of the dough over the center followed by the right third and chill in the fridge for ⏱️ 30 minutes.
13
Place the dough on the work surface lengthwise with the open ends on your left and right.
14
Roll the dough out to about 18×13 inches and about 1/4 inch thick.
15
Repeat steps 12-13 until for a total of five times.
16
Chill in the fridge overnight or for a minimum of five hours.
17
Roll the dough out to about 18×13 inches and about 1/4 inch thick.
18
Slice the left and right thirds of the dough at an angle and parallel to the other side into 1 inch wide slices.
19
Spread the filling on the middle of the dough. (Such as strawberry jam.)
20
Fold the slices of dough from the left and right sides of the middle, alternating and forming a braid.
21
Fold the top and bottom flaps over to hold in the filling.
22
Let the dough sit at room temperature for ⏱️ 2 hours.
23
Brush the egg onto the top of the dough.
eggs (chilled)2egg (lightly beaten)1
24
Bake in a preheated 350F/180C oven until golden brown, about ⏱️ 25-30 minutes.
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