Welcome to the 2nd HBinFive Bread Braid

Whenever I bake my three Rottweilers like to keep me company in the kitchen but I can not maneuver in my kitchen with three fully grown Rottweilers under foot! So I've drawn invisible lines on the floor that are not to be crossed and the dogs know exactly where the lines are located. And my male Rottweiler, Archie, generally claims the most coveted spot safely outside the invisible line yet just close enough to spy any thing that falls on the floor! The dogs know that they can not begin a food search until I give the command "scavenge" and then all three bolt into the kitchen and the search is on!

In the below photo, Archie's wide-eyed, confused expression is because he knows he is well over the invisible line and he's wondering why I'm taking a photo and not correcting him. He's like frozen in place waiting for the correction-of-death which consists of a tug on his collar and then the final blow of "Bad Boy"! OH...the shame of it!





As I stood at my island rolling out dough, I had no idea what I was going to make and I glanced down at Archie and thought "This boy is definitely due for a pup pedicure". And then it hit me! Hmmmm.....Rottweiler Claws! And being I have wanted to make Zoe's Bear Claws for a while now, my decision was made. Of course I'd have to put my own spin on the pastry and I just happened to have absolutely everything I needed....YES!







Rottweiler Claws
Recipe developed by BigBlackDog

1/2 Recipe of Whole Grain Challah with Cranberries and Orange Zest (Makes about 12 Rottweiler Claws)

My alterations and additions to the Whole Grain Challah Recipe:
2 c. AP flour
1 c. White Whole Wheat Flour
1 c. Whole Wheat Pastry Flour
1/4 c. soft butter
1 tsp Vanilla
Fresh Yeast

Filling:
1/2 c. dried cranberries
1/4 c. brown sugar
1/2 c. golden raisins
Zest of 1 large Naval Orange
1/4 c. ground almonds

Topping:
Egg Wash (1 egg slightly whipped with a tsp of water) or Cream
Coarse Sugar
Whole Cashews

In a food processor add cranberries, brown sugar, raisins, orange zest and ground almonds and mince. Set aside.

Roll out dough to a little bit less then 1/4" thick. Cut into about 6-8" squares.

The filling will be sticky and easily formed into 5-6" logs. Place a log of filling at about the half mark.

Dampen the short end and down the sides of the square with egg wash and then flip it over the filling log and tap it down so that it adheres.



Trim the toe area to about 1" and then cut the 5 individual toes. I know dogs only have 4 toes and a dewclaw but only 4 toes looked silly...so I'm using my pastry maker's license.

Curve the Paw area into a crescent so that the toes separate and spread out.



I brushed with Egg Wash but it came out sort of blotchy where the sugar is and I'm not quite sure why this happened. I think if I had brushed with cream my Rottweiler Claws would have been prettier, if it's possible for Rottweiler Claws to be pretty!

Sprinkle with course sugar. Press 1 whole Cashew into each toe to make the claw.

Cover and let rise for about an hour.

Bake at 350 degrees until Claws are a nice golden brown.







Below are more of my creations I made with our Bonus December Recipe, Whole Grain Challah with Cranberries and Orange Zest. Just click on the title link to find the post and recipe.


Poppy Seed Roll




Whole Grain Challah with Cranberries and Orange Zest






If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment. Every once a while the Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don't forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.



Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!









Don't forget that December 15th is the last day to enter my A Bag and a Book Giveaway.

Every comment left on this post is one entry into the Giveaway!

The Bamboo Bread Bag is impeccably designed by Ann Arnold. And the book, "The Adventurous Chef: Alexis Soyer" was authored and illustrated by Ann Arnold.

And Ann has a special offer for all HBinFive Members!







All Rights Reserved 2008-9 © Big Black Dog

Poppy Seed Roll

When I was growing up in Flint, Michigan, we had a neighbor down the street that my Mom and I would visit for late morning coffee. I was very young at the time and the family moved away when I was about 6 years old. I don't remember much about the family except that they had a large wooden kitchen table and there was always a Poppy Seed Roll sitting right in the middle. I have no idea if the Roll was homemade or not but I loved their Poppy Seed Roll and they always offered me a piece. And sometimes I was offered a second slice which I never turned down!

Since I've been wanting to try making a Poppy Seed Roll I decided to make another half recipe of the HBinFive December Bonus Recipe, Whole Grain Challah with Cranberries and Orange Zest. But this time I adjusted the dough and used 2 c. AP Flour, 1 c. Whole Wheat Pastry Flour, 1 c. White Whole Wheat Flour, 1 tsp Vanilla and I also used butter instead of oil and this made a huge difference. And the rise was truly amazing! I braided the top of the Poppy Seed Roll but since I drizzled with glaze and added so many sliced almonds you really can't see the braiding! I baked the Poppy Seed Roll for not quite 30 minutes in a 350 degree oven.

The Poppy Seed Roll was very good and quite different from anything I've made before. However, I do think the bread should have been just a little bit sweeter and if making it again I would use 1/2 c. Honey.







Poppy Seed Roll Filling

1 pound poppy seeds
1/2 cup finely chopped almonds
1 cup seedless raisins
Zest from 1 medium sized lemon
1 cup milk
1 cup sugar
2 Tbsp. all purpose flour
1 egg yolk
1 egg white

I cut this recipe in half and had more then enough for 1 Poppy Seed Roll.

Rinse and drain the poppy seeds and spread them out on paper towels to dry. Then pulverize the poppy seeds, almonds, raisins and lemon zest in a food processor until finely minced.

In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat. Reduce the heat to low. With a whisk, beat the 2 Tablespoons of flour into the remaining ¼ cup of milk, then slowly beat it into the simmering milk. Again bring to a boil, whisking constantly, until the mixture is thick and smooth. Pour it over the poppy-seed mixture and stir well. Then beat in the egg yolk. In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl. With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.







Constructing the Braid/Roll

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, 1/8-1/4 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.

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 have already made.

Spread a layer of the Poppy Seed Filling cream about 1/2" thick down the center of the rectangle. 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.

Brush the Roll with either egg wash or cream before baking.


Glaze and Topping

1/3 cup half and half
1/4 tsp vanilla
1 3/4 c. powdered sugar
Sliced Almonds

Place powdered sugar in bowl. Whisk in half and half by spoonfuls until glaze is spreadable. Drizzle glaze over roll. Sprinkle with almonds. Let stand until glaze sets.








All Rights Reserved 2008-9 © Big Black Dog

A Bite and a Butterfly

I had a taste for cinnamon a few weeks ago and I decided to make an old favorite that some call Monkey Bread but I call it Cinna-Bites. I am very picky about the cinnamon I use and so far my favorite is Penzey's Extra Fancy Vietnamese Cassia. One might think that because the Vietnamese Cassia is a potent cinnamon I would use less, but NOOooooo, I use a little bit more. I buy Vietnamese Cinnamon by the pound. Love it!

A friend, Lou, gave me his recipe for Sweet Dough and to tell you the truth I've not found one better! It is a gorgeous dough that rises to the heavens, super easy to work with but it's a huge recipe. I've not tried to cut down the recipe, I just bake more..yep it's that good!

First I made my Cinna-Bites and then with the remaining dough I made some Butterfly Rolls. The Butterflies were so fun to make and they turned out so pretty.





Sweet Dough
Recipe adapted from my friend Lou

1/3 c. water, tepid
1/2 tsp sugar
2 pkgs of yeast (4 1/2 tsp)
2 cups of milk, room temperature
1 1/3 cup of Sugar
3 large eggs, room temperature and slightly whipped
1 tsp Vanilla (I usually skip the vanilla)
1/2 tsp Salt
3 c. flour to start (6-7 total ) enough to knead into a non-sticky soft ball

2-3 TBL oil to oil the rising bowl (I use EVOO, Extra Virgin Olive Oil)

Option: 1 c. WW flour can be subbed to make the dough more tender

Bread:

Stir the yeast in a 1/3 cup of warm water w. ½ tsp of sugar, for proofing.

In a large mixing bowl, or (KA mixer) place the milk and add the sugar, vanilla, salt and eggs.

Beat until the sugar is dissolved and add the Yeast and mix well.

Add 3 cups of flour and mix with either KA with dough hook or by hand.

Add additional 3-4 cups of flour until you make a soft ball of dough but not stiff. The dough should not stick to your hands. Sprinkle some flour on counter or pastry cloth and knead until smooth.

Put 2 TBL of Oil in the bottom of your largest mixing bowl. Take a paper towel and dip it in the oil and thoroughly oil the sides of the bowl. Put dough ball into bowl and then flip the ball over to make sure that the entire dough ball is covered with oil. Let rise until at least doubled in size.

Instead of putting a towel on top I put the entire bowl in a large plastic bag. Make sure that the bag is not too tight on the bowl and you give the dough ample room to rise.






Cinna-bites
Recipe developed by Big-Black-Dog

1 recipe of Lou's Sweet Dough
1 c. sugar
1 tsp cinnamon
1 c. brown sugar
1/2 stick butter
1 c. chopped pecans

Pre-heat oven to 350 degrees.

Mix the sugar and cinnamon and set aside.

Grease a bundt pan.

Melt butter in the microwave. Add the brown sugar to the melted butter and stir until sugar is completely dissolved and then add chopped pecans.

Pour about 1/3 of the brown sugar mixture into the bottom of the bundt pan.

Now cut off a piece of dough, smaller then a golf ball, and roll it in the sugar cinnamon mix. Place it in the bottom of the bundt pan on top of the brown sugar mix. Keep making the small balls and rolling them in the cinnamon sugar until you've completely covered the bottom of the bundt pan. Repeat to make a second layer of cinnamon balls.

Let the dough rise until it has doubled for a second time.

Pour the rest of the brown sugar mix over the top.

Place the bundt pan in the oven and bake at 350 degrees for about 40-45 minutes.

Let cool for a few minutes.

Place a serving platter near the bundt pan. While the bundt pan is still warm turn it over onto the platter to release Cinna-Bites.

Now doesn't that look delicious!






Butterfly Rolls
Recipe developed by Big-Black-Dog

Remainder of Lou's Sweet Dough Recipe
1 tsp cinnamon
1/2 c. sugar

Topping:
1/2 c. sliced almonds
Coarse sugar
1 egg
1 TBL water

Toast Almonds: Keep a very close eye on the almonds because nuts burn very easily. Put almonds in a small frying pan over low heat. Every 15 seconds or so shake the pan to redistribute the nuts. As soon as they start changing color, remove the almonds to a small bowl and set aside.

Sprinkle a small amount of flour on a pastry cloth or kitchen counter and roll out dough into a rectangle 10" by 14", 1/4" thick.

Mix cinnamon and sugar in a small bowl and set aside.

Melt butter in the microwave. With a pastry brush, brush butter over top of dough.



Sprinkle with cinnamon and sugar completely covering the dough. (Picture only shows 1/2 dough with cinnamon/sugar mixture)



Carefully start rolling up the dough from the longest side. Careful to not press down when you are rolling up the dough.



With a sharp knife, cut the dough into squared-off triangular pieces about 1" on the shortest side by 3" on the longest side.



To form the butterfly wings: Place the handle of a long wooden spoon in the middle of the roll and firmly press down. You may have to press down several times to get the ends to open up.



Whip egg with water. With a clean pastry brush brush egg mixture over top of each roll.

Sprinkle with coarse sugar and toasted sliced almonds. Gently press the almonds into the dough.

Prepare a baking sheet with parchment. Place each roll on the baking sheet leaving about 2" in between each roll.

Cover and let rise until doubled about 30-40 minutes.

Bake at 350 degrees until golden brown.







All Rights Reserved 2008-9 © Big Black Dog

Daring Bakers and my Chocolate Eclairs!

Although my work load has lessened this week, the allergy season has begun! So between sneezing and sniffles I made the Chocolate Eclairs any way and they were delicious.

I've made Choux Pastry before and I have to admit this time my puffs did not puff like I'm used too...darn Midwest humidity but they tasted delicious! But I almost did not get a picture. I had misplaced my camera and could not for the life me find the darn thing! Finally I found it right before the last 2 eclairs were gobbled up!

For the filling I used a pastry cream recipe of Dorie Greenspan's and added Dark Rum. It was so good and I could not help stealing spoonfuls every now and again.

Cream Puff Dough
Recipe from "Chocolate Desserts" by Pierre Hermé

½ c. whole milk
½ c. water
1 stick unsalted butter, cut into 8 pieces
¼ tsp sugar
¼ tsp salt
1 c. all-purpose flour
5 large eggs, at room temperature



Pastry Cream
Recipe from "Baking: From My Home to Yours" by Dorie Greenspan

2 c. whole milk
6 large egg yolks
1/2 c. sugar
1/3 c. cornstarch
2 TBL dark rum
1/2 tsp vanilla
3½ TBL unsalted butter, at room temperature


Chocolate Glaze
Recipe from "Chocolate Desserts" by Pierre Hermé

1/3 c. heavy cream
3½ oz bittersweet chocolate, finely chopped
4 tsp unsalted butter, cut into 4 pieces, at room temperature
7 TBL Chocolate Sauce (recipe below), warm or at room temperature

Cream Puff Dough:

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Baking Cream Puffs:

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.


Chocolate Glaze:

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly? in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.


All Rights Reserved 2008 © Big Black Dog

Friend, Financier or Friand

When I first came across a recipe for Friands, I was hoping beyond hope that it had some Swedish roots. You see I do genealogy and I do connect to Nils Larsson Frand/Friend (1630-1686). A Swedish family connection is huge especially in mostly English roots. But no, Friands is a French pastry, so I was a bit disappointed but happy to find something new for me to try.

I did fiddle with the recipe as I needed it thicker. I wanted to bake the Friands in cookie cutters rather then molds and was concerned about the batter staying inside the cutter and not leaking out along the edge. So I just increased the almond meal to 1/2 c. and it worked out perfectly.

I'm not sure where I picked up with recipe but I've had it for a while. It is very similar to the Madeleine recipe I use.



Friands

1/2 c. sugar
1/2 c. flour
1/2 c. almond meal
3 egg whites
8 1/2 TBL butter, melted
2 TBL dark rum

Garnish:

Confectioner's sugar for dusting
20 pitted dark sweet cherries or fruit of your choice

Lightly whip the egg whites and gradually add the sugar. Sift flour and add almond meal. Gradually add flour mixture to egg whites and fold gently. Add melted butter and rum.

You can either bake the Friands in small tart molds or pour the batter into cookie cutters and bake on a parchment lined baking sheet. I used Pam inside each of the cookie cutter and molds and the Friands popped out with no problem. Top each friand with several cherries or fruit of choice.

Bake at 350 degrees for about 25 minutes or until lightly browned on edges and a tester comes out clean. Allow to cool and sprinkle with confectioner's sugar.





All Rights Reserved 2008 © Big Black Dog

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.





All Rights Reserved 2008 © Big Black Dog

Fresh Strawberry Scone Danish Pastries

I had some fresh strawberries in my frig that needed to be used soon! So I decided to make some strawberry shortcakes. But then remembered reading about using a scone recipe and incorporating fresh berries instead of making shortcake. Since I've never made Scones before I decided to give it a go.

I found a recipe at JoyofBaking.com that I thought would work well and went about making my Strawberry Scone Danish Pastries. The dough was extremely easy to work with and the Strawberry Scone Danish are delicious!!






Fresh Strawberry Scone Danish Pastries
Recipe adapted from Joy of Baking

2 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 TBL cold unsalted butter
Fresh Strawberries, thinly sliced (I used close to a qt of fresh berries)
2/3 - 3/4 cup milk, (I used heavy cream)
Extra Cream for brushing

Confectioner's Sugar Glaze
Recipe Adapted from my Mom

2 cups confectioner's sugar
3-4 TBL heavy cream

Danish Scones:

Preheat oven to 400 degrees F (375 convection oven) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Add the milk or cream until just combined. DO NOT over mix! Dough should not be sticky at all and should form a very smooth dough.

Gently knead the dough on a lightly floured surface. On the same floured surface, roll out about a 9-10" rectangle between 1/8-1/4" thick.



Place the sliced fresh strawberries evenly on the rectangle and gently roll up the dough catching the sliced berries as you roll.

With a sharp knife cut the danish swirls about 1" thick.


Transfer to the prepared baking sheet and then brush the scone with milk/cream making sure to brush all exposed areas.

Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Transfer to a wire rack to cool.



Icing:

Mix confectioner's sugar and cream. Add more sugar or cream until you reach a nice piping consistency. Place icing in a plastic baggie and clip the corner of the baggie. After danish have completely cooled swirl icing over each danish. Allow icing to set up for about 30 minutes.






All Rights Reserved 2008 © Big Black Dog