Danish Braid and Daring Bakers!

This is my 2nd challenge for Daring Bakers and I absolutely had a blast making the Danish Braid!!! Our hosts for the June Challenge are Kelly of Sass & Veracity and Ben of What’s Cookin’?. Thank you both so much for choosing such a fabulous challenge. I loved every minute of the process and can't wait to make it again!

The Detrempe is so good and when it's baking...OH MY did my kitchen smell good. The Detrempe is one of those doughs that I will use again and again for many things. I made my braid over a week ago and while typing this it is reminding me of how good it was and how I wish I had a piece right now. Gosh, it was so good!!

For the filling I used cream cheese and sliced fresh strawberries and it worked out perfectly. I only put 1 layer of fresh strawberries but after baking my braid, I think I could have added another layer of strawberries.



Danish Braid
Recipe adapted from "The Secrets of Baking" by Sherry Yard

DANISH DOUGH:
Makes 2-1/2 pounds dough

For the dough (Detrempe):
1 oz fresh yeast or 1 TBL active dry yeast
1/2 c. whole milk
1/3 c. sugar
Zest of 1 orange, finely grated
3/4 tsp ground cardamom
1-1/2 tsp vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 c. fresh orange juice
3-1/4 c. all-purpose flour
1 tsp salt

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

DOUGH:
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. 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:
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. 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.
3. 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.
4. 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.



DANISH BRAID (Yields 2 large braids)
1 recipe Danish Dough (see above)
2 cups cream cheese filling (recipe below)
1 pint fresh strawberries, clean and sliced into 1/4" slices

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


Cream Cheese Filling

2-8 oz. pkgs cream cheese, room temperature
3/4 c. sugar
1 egg beaten
1 t.sp vanilla extract
1/8 tsp salt

Beat together cream cheese with sugar until fluffy. Add egg, salt and vanilla extract and mix well.


Braid:
1. 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.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spread a layer of cream cheese about 1/2" thick down the center of the rectangle. Then layer the slices of strawberry. 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 the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking:
1. 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.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. 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.





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