daring bakers: danish braid
Recipe: danish braid
The DBs (Daring Bakers) made DBs (Danish Braids) this month! You can find the whole gang of Daring Bakers at the blogroll. Our co-hosts for this challenge are Kelly of Sass & Veracity, and Ben of What’s Cookin’? It was nice to get a break from uber-sweet bakes. This recipe allowed for some flexibility, which I loved.
we knead to bake!
The entire month of June was a bit of a clusterfuck for me, but I managed to get this done after several intended starts that were postponed for various scheduling conflicts. I had seen a lot of DBers post their results on the DB forum and I felt uninspired… why? Because 95% were sweet fillings and I was pretty burned out on all of the sweet challenges of late. I wanted something savory.
wet ingredients for the dough
What I ended up deciding on at the last minute was one sweet and one savory braid. A sweet bread compliments barbecue pork nicely. I figured if I could omit the cardamom from the recipe, the orange and sugar would not be too overt for the pork. The sweet filling I chose would be almond paste because almond goes with just about anything, but is especially lovely with an orange accent.
butter and flour in the beurrage
blended until smooth
Making the dough wasn’t so bad. I had timed everything just right until I read the part of the recipe that said to turn the dough a total of 4 times instead of what I had thought was just 2 times. I wish I could do all of my DB challenges with tons of leisurely spare time, but it is never that way and so my “challenge” usually ends up becoming a game of how many times I can dodge tanking the recipe because I didn’t read the instructions through thoroughly enough.
spreading the beurrage on the detrempe
folding
Once the dough was done and sitting in the refrigerator, I figured I could make the braids the next day. But once I had gotten home from my radiation treatment, I rallied and decided to bake the braids. The house was hot, which I normally hate, but it was a good thing because it reduced my proofing time on the braids’ rises.
the dough is ready
barbecue pulled pork filling
The first braid to bake was the pulled pork. Unfortunately, when I turned the braid 180° in the oven, I forgot to reduce the temperature (hey, I was on the phone with my parents). So it cooked a little quickly and was browner than I would have liked.
folding over the almond paste filling
egg washing the braid
The second braid (almond filling) turned out just right because I actually followed the instructions to reduce the oven temperature. Both of the braids were delicious and I am quite fond of the bread. We had weekend guests who raved about the two braids. I think I might try more savory combinations with this dough in the future. This one is a keeper! A big thanks to Kelly and Ben for choosing and hosting a terrific challenge recipe.
a savory braid
a sweet braid
Danish Braid
[print recipe]
from Sherry Yard’s The Secrets of Baking
makes 2-1/2 pounds dough
dough (detrempe)
1 oz. fresh yeast or 1 tbsp active dry yeast
1/2 cup whole milk
1/3 cup sugar
zest of 1 orange, finely grated
3/4 tsp ground cardamom (I omitted)
1 1/2 tsps 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 tsp salt
butter block (beurrage)
1/2 lb. (2 sticks) cold unsalted butter
1/4 cup all-purpose flour
pulled pork filling
2 cups pulled pork with lone star barbecue sauce
almond filling
1 egg white
1/2 cup almond paste
3/4 cup powdered sugar
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
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. 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.
almond filling
In a small bowl, beat the egg white, add the almond paste and powdered sugar, and mix until smooth and blended.
to make the braid
1 recipe Danish Dough see (above)
2 cups filling
egg wash (whisk together 1 large egg and 1 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. 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. Spoon the filling you’ve chosen to fill your braid 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. Lightly coat the braid with egg wash using a pastry brush.
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°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°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°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.
June 29th, 2008 at 12:39 am
Jen you amaze and inspire me. Fabulous Braids and fabulous Lemon Mirror cake. Great job despite the difficulties of post treatment.
June 29th, 2008 at 1:19 am
Pork braid; I love it!
June 29th, 2008 at 1:56 am
AAAAAAAAAAAGHHHHHHHHH!!!!!!!!!!! Picture me with a Homer Simpson drool face while looking at the pulled pork braid. One day, maybe one day I WILL master yeast cookery.
June 29th, 2008 at 2:12 am
jen your savory braid is a temptation.
as you I don’t read the instructions with the right attention and as additional difficult I have to convert all the measure in the metric one but…I agree is a funny game.
Great job
June 29th, 2008 at 2:18 am
I love the pulled pork idea! I bet that was seriously all types of fantastic! If it wasn’t 90 I think I would go make me some tomorrow!
June 29th, 2008 at 2:21 am
Jen it’s all quite lovely around here. Your braids look gorgeous, and the pork one makes me wish I wasn’t a non-meat eater!
I know I know…
xx fanny
June 29th, 2008 at 3:48 am
Both braids look wonderful, perfect and scrumptious! I particularly like the pulled pork one! Gorgeous!
Cheers,
Rosa
June 29th, 2008 at 4:57 am
wow your savoury braid looks fantastic, am salivating at the thoughts of it!!!
June 29th, 2008 at 5:49 am
Of all the braids I’ve seen this month, the one with the pulled pork is definitely my favorite!
June 29th, 2008 at 6:15 am
Wonderful braids, your pictures are gorgeous as usual! I’ve been following your sushi reviews and even though I have a real dislike of fish (even battered fish sticks which aren’t even fish!), your pictures are so droolworthy that I’m almost convinced to give it another go. Love your site!
June 29th, 2008 at 6:19 am
beautiful braids!!
June 29th, 2008 at 6:25 am
Looks gorgeous and I love the idea of the pulled pork…sounds delicious!
June 29th, 2008 at 6:36 am
Yours turned out so great! Almond is one of the fillings I want to try next time. And being a Southerner, the pulled pork one will have to go on my ‘must try’ list.
June 29th, 2008 at 6:49 am
What creative braids you made. And your beurrage looks very different than mine did – I feel like I’m sitting here thinking “THAT is what it should have looked like.” Hehe..
June 29th, 2008 at 6:50 am
Beautiful danishes! Great job on the sweet & savoury versions.
June 29th, 2008 at 6:58 am
Love the idea of a pork braid! And I bet it was terrific with the orange and cardamom!
June 29th, 2008 at 7:10 am
Your pictures are allways inspiring. And that pulled pork filling I could swear it was calling my name!
June 29th, 2008 at 7:28 am
Two gorgeous braids! Well done! (Love, love, love the pulled pork idea!)
June 29th, 2008 at 8:07 am
Absolutely gorgeous! As always, love the step by step photos.
June 29th, 2008 at 8:15 am
Ha! That pulled pork braid is awesome – love the savory/sweet combo there…
June 29th, 2008 at 8:46 am
Wonderful! I think that you’re the first DB’er that I’ve seen to have done a savory one – and it looks wonderful!
June 29th, 2008 at 8:58 am
That BBQ pork filling looks amazing.I wish I had made mine in a savoury version now after seeing this.
June 29th, 2008 at 9:06 am
Wow, that pulled pork braid looks DELICIOUS.
June 29th, 2008 at 9:17 am
Ah, this must be part of the flurry of activity you were describing from before– plus the Click event, judging DMBLGIT– you’re a machine, Jen! My silliness has got me thinking that a fly landed in the detrempe liquid (“Now why would Jen take a picture of that?…”). Of course, I wasn’t used to a detrempe having vanilla in it, hahaha :)
Both braids look really appetizing, even if you say the barbecued pork one is over-brown. The sight of the sticky, oozy barbecue sauce has got my stomach grumbling!
June 29th, 2008 at 9:24 am
I’m so glad you made a savory braid, even though they both look delicious. I toyed with the idea of a spinach, raisin and pinenut braid, but I chickened out.
June 29th, 2008 at 9:37 am
I would like to taste the hearty one, right now! Yum!
June 29th, 2008 at 9:50 am
My #2 daughter said that your pulled pork is positively brilliant, and she’s really keen to have me make it. I think that the extra browning is just right for a savoury braid. Both your braids look wonderful.
June 29th, 2008 at 10:40 am
I bow down to you. This was my first time as a DB. As my kids would say. Shawty lookin’ fine!
June 29th, 2008 at 11:35 am
Oh, my goodness. Pulled pork in a danish braid? Sounds SO GOOD. I’m going to try savory fillings next…that was an inspired idea. Both your braids look lovely! :)
June 29th, 2008 at 12:08 pm
The layers of your dough are perfect! Both braids look delicious, very curious about the pulled pork!
June 29th, 2008 at 1:45 pm
They both look wonderful. Yours is only the second savoury choice I’ve seen, must have been delicious – and so perfectly flaky!
June 29th, 2008 at 3:10 pm
a salted danish braid ! fantastic !!!!
Eveything looks so good at yours, I’m so happy I discovered your blog thanks to the BB :)
June 29th, 2008 at 3:26 pm
Your braids look so good! I really like the sound of the pork filled one.
June 29th, 2008 at 3:28 pm
BBQ pork?? Inventive! It would have never occurred to me! Looks great.
June 29th, 2008 at 3:31 pm
Jen, your mirror cake and the braids are amazing!! You make me want to try it in spite of my fear of pastry. Pulled pork is one of my favourite sandwich fillings, so I can just imagine… damn I’m hungry…
Congratulations on a fantastic submission. I am so happy to have found your blog.
June 29th, 2008 at 3:44 pm
Officially the first savory filling I’ve seen and I love it. What a great idea! As always, I love your step-by-step photos and the finished product is amazingly lovely.
June 29th, 2008 at 3:51 pm
Jen, i’m drooling over both your braids…gorgeous :-)
June 29th, 2008 at 4:55 pm
MMM!! barbecue pulled pork. sounds delicious!
June 29th, 2008 at 5:14 pm
Pulled pork? My husband may want to move in with you guys!
June 29th, 2008 at 6:15 pm
Pulled pork danish…you are killing me…Seriously if we ever meet, I want a full Tupperware of it and I’ll bring one of macarons! Fantastic braids!
June 29th, 2008 at 6:20 pm
Wow! I love the idea of BBQ (I am a southerner) so you can guarantee this will be on my next ‘do’ menu. Thank you for sharing this! Liz
June 29th, 2008 at 6:39 pm
Pulled pork in this sounds insanely great!
June 29th, 2008 at 6:54 pm
I think that is the flakiest danish I have seen so far! Amazing as always!
June 29th, 2008 at 8:08 pm
Wow, yummy! The braid with the pulled pork reminds me of Bo Luo Bao! The VERY popular Hong Kong bun! Both looks so yummy Jen! If this braid recipe sounds so good (I had to sit out again), I must do it in time to come!
June 29th, 2008 at 8:16 pm
OMG!!! Pulled Pork…. slurp….
How incredible does that look? It looks the absolute best filling I’ve seen all day!!!
June 29th, 2008 at 8:37 pm
your braids came out beautiful!! I know you must be hearing this for the millionth time, but the pulled pork idea is brilliant!!
June 29th, 2008 at 9:08 pm
i too had the same dilemma and make a sweet and a savory braid… i bet the pork tasted so good with the danish dough. beautiful photos too!
June 29th, 2008 at 9:11 pm
Mmmmm…pulled pork! Inspired! Your photographs are always so beautiful. I feel I could just sunbathe in your kitchen – it must get the most incredible light!
June 29th, 2008 at 9:23 pm
Just as I expected, your braids are gorgeous! I absolutely LOVE the pulled pork idea! Genius! I am definitely trying that one.
June 29th, 2008 at 10:30 pm
Both sweet and savory look and sound awesome!
June 29th, 2008 at 10:53 pm
What a great idea. Your posts are always so fun to read and look at, thank you. Well done.
June 29th, 2008 at 11:33 pm
Your Danish Braids look awesome! Well risen, golden, stuffed with creative fillings:) You did a great job!
June 30th, 2008 at 6:56 am
this is simply perfect Jen! I love the step by step pics – very helpful for those making this the first time. i really loved this challenge. and your idea of the bbbq pork sounds tempting!
June 30th, 2008 at 7:48 am
I love the savory idea with pulled pork. Both your braids look perfect!
June 30th, 2008 at 9:56 am
your braids look beautiful! i love the idea of pulled pork, i bet it was terrific with the sweet dough!
June 30th, 2008 at 10:11 am
I’m drooling over the pulled pork filling! Yum!
June 30th, 2008 at 10:13 am
OMG, I said I wasn’t going to make this ever again & then I saw it with your pork filling…hmmm perhaps i have to make it again now
June 30th, 2008 at 10:59 am
Your savoury braid looks fantastic – so, so tempting. what the heck is a “clusterfuck” though?!
June 30th, 2008 at 11:20 am
I love the idea of a savory braid… the pulled pork looks so tasty. Nice job (once again) Jen.
June 30th, 2008 at 11:39 am
That pork filling looks good. I try to hide this fact ( ;-) ) but I usually steer towards the sweet versions, but this one – oh my…
Great picture where one can see the layers too.
June 30th, 2008 at 11:56 am
Wow the pulled pork looks so moist and delicious. I didn’t even think of that as a filling. Genius!!!
June 30th, 2008 at 12:09 pm
It’s so beautifully braided, Jen! And I love the idea of almond filling.
June 30th, 2008 at 12:26 pm
The pulled pork looks so tasty makes my mouth water!!
June 30th, 2008 at 1:09 pm
I never would have thought about using pulled pork as a filling! How creative! I love your photos and your braids look beautiful.
June 30th, 2008 at 1:31 pm
Great job!!! interesting the savory braid!!!
June 30th, 2008 at 2:06 pm
Hey Jen- Great idea with the pork- it just sounds amazing! I am also a complete almond paste fan so double pleasure here :)
June 30th, 2008 at 2:35 pm
GORGEOUS. Seriously.
June 30th, 2008 at 5:26 pm
I really like the idea of bbq pork for the braid. I’ve made a braid only once but I love it because it’s quite the show-stopper for not too much effort. Lovely step-by-step directions, as usual :)
June 30th, 2008 at 6:05 pm
I love the idea of pulled pork in the braid!! It’s very creative and it looks so yummy.
June 30th, 2008 at 7:51 pm
Your braid looks beautiful and delicious! I love your ideas for the fillings.
July 1st, 2008 at 12:42 am
your braid looks so so so so beautiful!!!!!!!!!!!!!!
and the dough as well, look at the layers!!!!
July 1st, 2008 at 9:45 am
Barbecue pork sounds delicious. I didn’t even think savoury but for those bakers who did, they look amazing.
July 1st, 2008 at 10:07 am
Wow, the pulled pork braid is genius! My husband would go crazy for that!
July 1st, 2008 at 10:36 am
that pulled pork has my mouh watering jen!
July 1st, 2008 at 11:47 am
your braids look fantastic, i’m leaning more and more to trying a savory one along with the sweet one!
July 1st, 2008 at 12:39 pm
awesome work!
July 1st, 2008 at 7:40 pm
What beautiful braids – looks like nice flaky layers to me!
July 2nd, 2008 at 12:16 am
Hi Jen,
If I still ate meat, I’d love to try your pulled pork danish. I was thinking of a savory danish too, but since I put everything together at the last minute, I didn’t leave myself enough time to figure out what I wanted to do…
Next time.
Jane of VeganBits.com
July 2nd, 2008 at 11:07 am
Oooh, barbecued pork fillling! What a terrific idea. Both of them look gorgeous.
July 2nd, 2008 at 11:12 am
Ooooooh – beautiful braids! And pulled pork in a danish – OMG! Can I have a slice of each, please? Pretty please??
July 2nd, 2008 at 11:25 am
Thanks for dropping by.
The pork looks delicious.
July 2nd, 2008 at 11:47 am
That pulled pork looks to die for! I’ll have to make this again and try some of the savory fillings from other Daring Bakers.
July 2nd, 2008 at 12:30 pm
Your savory braid looks simply incredible! A flavor combination I would not have thought of–but would love to taste now that I’ve seen it!!
July 2nd, 2008 at 1:18 pm
Thanks all, for your comments!
Joy – oops! Yeah, a clusterfuck is just a huge mess, but we used the term liberally when doing field work in graduate school and it’s a bad habit of mine ;)
July 2nd, 2008 at 3:28 pm
wow I would like to know how you liked your Pork filling savory braid it looks really yummy. The picture of the dough ” ready” is incredible. I love the look of your braid texture, crunchy, flaky, golden and perfectly moist in the midle. beautiful job.
July 2nd, 2008 at 4:09 pm
The pulled pork braid sounds fantastic! And both turned out gorgeous, nicely done!
July 2nd, 2008 at 4:49 pm
Pulled pork looks fascinating and fabulous!! Very creative–and such lovely braids.
And of course…I love your sushi photos. If you are down in Denver–you should try Sushi Sasa. It’s at 15th and Platte, pretty reasonable, and super yummy!
July 2nd, 2008 at 6:41 pm
wowza! it looks scrumptious! and the dough looks perfect! xx
July 2nd, 2008 at 7:54 pm
Pulled pork – cool idea! Love your pictures.
July 2nd, 2008 at 11:04 pm
Oh, man, it’s like a flaky pork bun–so awesome! I agree–almond cream does go with everything. I always think so … almond cream would go with bedtime, which is now. Gorgeous work, and as always, beautiful photography! Hopefully we’ll get a savory DB project sometime soon!
July 3rd, 2008 at 12:38 am
I love your idea for the savory braid. Well done! I’d love to try that sometime.
July 3rd, 2008 at 4:59 am
oh, bbq in a braid–a most excellent idea!
July 3rd, 2008 at 6:41 am
Yum your braids look so nice and flaky. I love the photo of the dough ready to be used (just folded over).
July 3rd, 2008 at 6:52 am
Oh Wow! You are just amazing! A Danish Char Siew Pau – a fantastic idea. And I love the ‘clusterfuck’ too – but that’s me, any excuse to find a new swear word!! Great Job Jen!
hugs xoxox
July 3rd, 2008 at 9:55 pm
You are a rock star – pork filling??!?!?! FANTASTIC idea!!!
July 4th, 2008 at 8:54 pm
I don’t think I would ever have thought of pulled pork as a filling for this! Its great.
July 5th, 2008 at 7:53 am
omg….pulled pork danish. I think I have found nirvana :)
July 6th, 2008 at 7:22 pm
The pulled pork danish sounds amazing! Your pastry looks perfectly flaky and nicely colored.
July 14th, 2008 at 12:09 pm
Wow – your braids are amazing! And I’m so impressed with all the pics on your blog!
July 14th, 2008 at 7:40 pm
Oh my gosh! That savoury braid … I almost fainted!
July 14th, 2008 at 11:15 pm
Oh. my. g-a-w-d. I’m with Ivonne. Bring on the barbecued pulled pork!!! Great job Jen.
August 14th, 2008 at 6:50 am
hi!
This is the first time I read your blong and it just made my mouth water!
I am not part of the daring bakers club but I love this challenge and I am trying it on my own with a spinach filling. As you mentioned I too was disappointed of the lack of savory braids, but you broke that opinion and I just had to congratulate you for this awesome pork braid!