Danish Braid Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ recipe Danish Dough, (see recipe), chilled
1 recipe Fresh Berry Jam Filling, (see recipe)
1 recipe Almond Filling, (see recipe)
1 large egg white, beaten
Pearl sugar or decorating sugar, for sprinkling
Sliced unblanched or chopped blanched almonds, for garnish
2 to 3 teaspoons cold strong coffee, for the glaze
½ cup sifted confectioner's sugar, for the glaze
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Directions: |
Directions:1). Make the Almond Filling and Fresh Berry Jam Filling according to the instructions. Make the Danish Dough according to the instructions through Step #6.
2). Roll the chilled dough into a rectangle 10-inches wide and 16-inches long between two pieces of lightly floured parchment paper. Lift the top piece of parchment paper off the dough and position the dough and parchment paper lengthwise on the work surface.
3). Using a utility knife or pizza wheel, cut 12 to 14 slanting strips, lines going down along the left and right thirds of the pastry. Angle the cuts from the center third of the pastry to the edges and cut the strips about ¾-inch wide Leaving the center third of the pastry empty. Spread some of the fruit filling down the length of the center third of the dough, then top with some of the almond filling. You may not need the entire amount of either filling.
4). Spread the filling so that a little of the fruit filling peeks out on either side. Fold the strips of pastry into the center, crisscrossing the filling by alternating one strip from the left side of the pastry with one from the right. Lightly press the ends together to seal and run your hands along the sides of the pastry to straighten them.
5). Brush the pastry with the beaten egg white and sprinkle it with pearl sugar and almonds. Cover with a kitchen towel and allow it to rise at room temperature until it looks and feels puffy; it will not double, about 30 minutes.
6). Center a rack in the oven and preheat the oven to 400 degrees. Slide the braid, paper and all, onto a baking sheet; bake for 15 to 20 minutes, or just until golden. Transfer the pastry onto a cooling rack and make the glaze.
7). Stir the coffee into the confectioners' sugar, adding just enough coffee to produce a smooth, shiny glaze. Spoon the glaze into a small zip lock plastic bag, seal the top, and snip a bottom corner to create a little decorating tube. Squeeze squiggles of the glaze over the pastry, allow it to set for a few minutes and serve while the pastry is still warm. |
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Number Of
Servings: |
Number Of
Servings:1 long braid; 6 - 8 servings |
Personal
Notes: |
Personal
Notes: What looks like a braid is actually just a crisscross of pastry strips giving the impression of being complicated to construct. The braid is packed with two filings and decorated with a coffee-sugar glaze.
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This recipe for Danish Braid is from