This week our group of dedicated bakers is braiding dough and enticing family and friends with Danish goodness. We are baking a Danish Braid, a recipe by contributing baker Beatrice Ojakangas. It is soooooo good to be back and rejoining the Tuesdays with Dorie group after a long summer without any baking!
If you are curious to find out the exact amounts of flour, yeast, and other ingredients for this recipe, please visit Bea’s web site. She has included a few recipes that could be made using the same basic Danish Pastry Dough, such as Danish Pecan Snails and Old Danish Christmas Kringle. You could even see her in action making the Danish Braid.
The dough is quite straightforward to make. It takes a few resting periods, folds and turns, and an undisclosed number of questions, such as: Is left towards the bathroom or towards the coffee machine?
I decided to make the almond and prune filling. Since we do not have a microwave, I cooked the prunes, water and sugar for the prune filling on the stove for half an hour or so. Extremely bad idea! I ended up with caramelized prunes stuck to the bottom of the saucepan… So I made the prune lekvar that we used for the Rugelach sans the walnuts. I think the two fillings were a bit too much. Next time, I will make only a fruit filling and sprinkle the pastry with chopped nuts instead.
Do you see the moustache?!
Thanksgiving morning was yummy with slices of Danish Braid and almond milk cappuccinos! O, yeah, I braided my hair too