Side Pannel
Strawberry Danish Braid
Strawberry Danish Braid
- Recipe Submitted by maryjosh on 04/17/2018
Ingredients List
- 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/3 cup sugar
- 1 orange (zest)
- 3/4 teaspoon cardamom (ground)
- 1-1/2 teaspoons vanilla extract
- 1/2 vanilla bean (split and scraped)
- 2 eggs (chilled)
- 1/4 cup fresh orange juice
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 pound (2 sticks) cold unsalted butter
- 1/4 cup all-purpose flour
- 1 egg (lightly beaten)
Directions
Whisk the yeast into the milk in a bowl.
Add sugar, orange zest, cardamom, vanilla extract, vanilla bean seeds, eggs, and orange juice and mix.
Sift the flour and salt onto your working surface and form a bowl.
Pour the liquid into the middle of the bowl.
With your hands, mix the flour into the liquid starting from the inside and working out until combined.
Knead the dough until it becomes smooth and easy to work with, about 5-7 minutes.
Chill the dough in the fridge for 30 minutes.
Pulse the butter and flour in a food processor until combined.
Let the butter sit at room temperature until the dough is ready.
Roll the dough out to about 18x13 inches and about 1/4 inch thick.
Spread the butter over the right and center thirds of the dough.
Fold the left third of the dough over the center followed by the right third and chill in the fridge for 30 minutes.
Place the dough on the work surface lengthwise with the open ends on your left and right.
Roll the dough out to about 18x13 inches and about 1/4 inch thick.
Repeat steps 12-13 until for a total of five times.
Chill in the fridge overnight or for a minimum of five hours.
Roll the dough out to about 18x13 inches and about 1/4 inch thick.
Slice the left and right thirds of the dough at an angle and parallel to the other side into 1 inch wide slices.
Spread the filling on the middle of the dough.
Fold the slices of dough from the left and right sides of the middle, alternating and forming a braid.
Fold the top and bottom flaps over to hold in the filling.
Let the dough sit at room temperature for 2 hours.
Brush the egg onto the top of the dough.
Bake in a preheated 350F/180C oven until golden brown, about 25-30 minutes.
Add sugar, orange zest, cardamom, vanilla extract, vanilla bean seeds, eggs, and orange juice and mix.
Sift the flour and salt onto your working surface and form a bowl.
Pour the liquid into the middle of the bowl.
With your hands, mix the flour into the liquid starting from the inside and working out until combined.
Knead the dough until it becomes smooth and easy to work with, about 5-7 minutes.
Chill the dough in the fridge for 30 minutes.
Pulse the butter and flour in a food processor until combined.
Let the butter sit at room temperature until the dough is ready.
Roll the dough out to about 18x13 inches and about 1/4 inch thick.
Spread the butter over the right and center thirds of the dough.
Fold the left third of the dough over the center followed by the right third and chill in the fridge for 30 minutes.
Place the dough on the work surface lengthwise with the open ends on your left and right.
Roll the dough out to about 18x13 inches and about 1/4 inch thick.
Repeat steps 12-13 until for a total of five times.
Chill in the fridge overnight or for a minimum of five hours.
Roll the dough out to about 18x13 inches and about 1/4 inch thick.
Slice the left and right thirds of the dough at an angle and parallel to the other side into 1 inch wide slices.
Spread the filling on the middle of the dough.
Fold the slices of dough from the left and right sides of the middle, alternating and forming a braid.
Fold the top and bottom flaps over to hold in the filling.
Let the dough sit at room temperature for 2 hours.
Brush the egg onto the top of the dough.
Bake in a preheated 350F/180C oven until golden brown, about 25-30 minutes.
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