Danish Braid, Recipe

DANISH DOUGH

Makes 2-1/2 pounds dough (or two braids worth)

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk (milk should be cold we do not want to activate the yeast yet. In fact chill everything, even your work surface if you can, it makes things much easier).
Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.
Sift flour and salt on your working surface and make a fountain.
Make sure that the “walls” of your fountain are thick and even.
Pour the liquid in the middle of the fountain.
With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.
When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.
You might need to add more flour if the dough is sticky.

BUTTER BLOCK
Combine butter and flour in the bowl and cut together until smooth and lump free. (I used my fingers, it was a heck of alot of fun) Set aside at room temperature.


After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.
The dough may be sticky, so keep dusting it lightly with flour.
Spread the butter evenly over the center and right thirds of the dough.
Fold the left edge of the detrempe to the right, covering half of the butter.
Fold the right third of the rectangle over the center third.
The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.
Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.


Place the dough lengthwise on a floured work surface. The open ends should be to your right and left.
Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.
Again, fold the left third of the rectangle over the center third and the right third over the center third.
No additional butter will be added as it is already in the dough.
The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.

Refrigerate the dough after the final turn for at least 5 hours or overnight.
The Danish dough is now ready to be used.
If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling.
Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.
Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. (gotta love browned butter!)
Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.
Set aside to cool before use, After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.


For the egg wash: 1 large egg, plus 1 large egg yolk

Line a baking sheet with a silicone mat or parchment paper.
On a lightly floured surface, roll the Danish Dough into a 15 x 20-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. (this is important, moving an already filled Danish is messy)

Along one long side of the pastry make parallel, 5-inch-long cuts, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made. (these need to be at a slight angle and should be about a third of the width of the pastry.)

Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. (do not over fill, if using a filling other then the apple one remember it needs to be fairly thick so it doesn't all leak out).
Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling.
Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together a whole egg and an egg yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.
Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.