Danish Braid
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes, plus 30 minutes rising and 1 hour cooling
Yield
Serves 6 (Makes one 14 by 5-inch braid)
Ingredients
1 Danish Dough Danish Dough½ Apricot Filling Apricot Filling or Cream Cheese Filling, or ½ cup fruit jam1 Danish Glaze Danish Glaze1 Danish Icing Danish Icing
Before You Begin
This long braided shape should be lightly filled, so you need only half of either filling recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees.
- On large sheet of parchment paper, roll chilled dough into 14-inch square. Following illustrations below, spread filling or jam onto center third of dough and form braid. Transfer braid, still on parchment, to large baking sheet. Cover braid loosely with plastic wrap and let rise at room temperature until puffy (it will not double), about 30 minutes.
- Bake until braid is golden brown, 22 to 26 minutes, turning halfway through baking time. Place braid on wire rack and brush with glaze while still hot. Cool to room temperature, about 1 hour. Using soupspoon, drizzle braid with icing. Slice crosswise and serve.
Time
40 minutes, plus 30 minutes rising and 1 hour coolingYield
Serves 6 (Makes one 14 by 5-inch braid)Ingredients
1 Danish Dough Danish Dough
½ Apricot Filling Apricot Filling or Cream Cheese Filling, or ½ cup fruit jam
1 Danish Glaze Danish Glaze
1 Danish Icing Danish Icing
Test Kitchen Techniques
Ingredients
1 Danish Dough Danish Dough
½ Apricot Filling Apricot Filling or Cream Cheese Filling, or ½ cup fruit jam
1 Danish Glaze Danish Glaze
1 Danish Icing Danish Icing
Test Kitchen Techniques
Ingredients
1 Danish Dough Danish Dough
½ Apricot Filling Apricot Filling or Cream Cheese Filling, or ½ cup fruit jam
1 Danish Glaze Danish Glaze
1 Danish Icing Danish Icing
Test Kitchen Techniques
Before You Begin
This long braided shape should be lightly filled, so you need only half of either filling recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees.
- On large sheet of parchment paper, roll chilled dough into 14-inch square. Following illustrations below, spread filling or jam onto center third of dough and form braid. Transfer braid, still on parchment, to large baking sheet. Cover braid loosely with plastic wrap and let rise at room temperature until puffy (it will not double), about 30 minutes.
- Bake until braid is golden brown, 22 to 26 minutes, turning halfway through baking time. Place braid on wire rack and brush with glaze while still hot. Cool to room temperature, about 1 hour. Using soupspoon, drizzle braid with icing. Slice crosswise and serve.
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