Danish Braids

It's Daring Bakers Time. This months challenge was danish pastry. This is the kind of recipe that I would of normally just passed on by. That's what I love about the Daring Bakers. They push me beyond my own limitations. I would of never made a Lemon Meringue pie, or a Bostini, or even Julie Child's French Bread, but that's whats so neat. It's the limitations I set on my self that are chaining me down. And the Daring Bakers challenge me to do more, to do better. They are a virtual kick in the butt. And each month that butt seems to get just a little bit bigger.

I had a few berries on hand so I decided on raspberry and cream cheese. So I threw some in a pot and thought I would cook them down a bit and sweeten them up a little with some vanilla sugar. I added a few blackberries for good measure.I only used some of the berries and used the rest on a tart that I made and on my breakfast. Yogurt and berries are one of my favorite breakfasts.


So I thought all was good and my jam was wonderful. (note to self: Make Raspberry Jam) I put it in a jelly jar and let it cool in the fridge. I made my dough, wrapped it, and put it in the fridge for it's 30 minute chill time. I turn around to start cleaning my work station and this is what I see.


The Orange Juice. I forgot the orange juice. And it's to late now. Stupid Stupid, Stupid!!! I couldn't believe it. But what ya gonna do? I had to just go with it. I couldn't add the juice at this stage of the game. But I lost a bit of my gumption. And I couldn't quit kicking myself. Stupid indeed.

The dough has to be rolled out and a butter block (butter and flour)is spread on 2/3 of the dough. Then you fold it like a business letter. The right third over the center third and then the left third over the middle third. That is considered a turn and you do that 4 times with 30 minutes of chilling in between. Time consuming? Yes. Hard? Not unless you forget to put your OJ in it. Oh, sorry. I'll try to keep the attitude out of it.
So after 4 sessions with the rolling pin,

...it was time to fill my braid. I was so excited that I went barreling forward without thinking. I cut my dough and I spread a layer of cream cheese on half, because a certain someone kept wrinkling her nose at the cream cheese. Geez, kids.
Then it was time for the raspberry jam. There wasn't enough jam. I should have used alot more berries. But they were all gone at this point. So I sliced up some fresh apricots.

But remember I told you I went barreling through. I again didn't stop to think. My filled braid was still on the pastry cloth and not on the baking sheet. It was a little hard to move. (Imagine more air being let out of my balloon.)


But I baked it and It tasted great. I loved the orange and cardamon flavor in the dough.

By this point I decided to forgo the icing and I just let it be eaten. It was definitely tasty. Maybe not necessarily flaky but it was good. A few days later I rolled out the remaining dough and just filled it with canned apple pie filling. The air was pretty much out of my balloon.

During the next week my balloon was refreshed. I am a Daring Baker! I will try again. Actually, I had a bible study coming up and I thought I could take a Danish Braid to it. I still had everything I needed on hand including the stuff to make the apple filling that was suggested.
So...




I sauteed my apples and made a quite tasty apple filling.

I made my dough and I didn't forget the OJ! Sure makes for a smother, more pliable dough.

Go figure.

I rolled and did 4 turns of the dough.

I shaped it, filled it, and baked it.

Then drizzled an almond glaze over the top and sprinkled sliced almonds on top. After I was finished, it occurred to me that I should of probably toasted them. But I was very happy with my end result.

A sneak peak at all that goodness!

I made a few little Cinnamon sugar pastries with the scraps from the braid. They are encouraging me to make little danishes with the last of the dough in my freezer. Yes, I still have some left. I'm packing it up with my rolling pin and taking it camping with us next week. Just because I'm camping doesn't mean I cant eat good.

Thank you to Kelly of Sass and Veracity and Ben of What's cooking? for hosting this months Daring Bakers challenge and picking such a wonderful recipe. Or should I say, "Thanks for the kick in the butt this month. It was a blast!"

If you would like the recipe, go to one of our host's site. It will be there in all it's glory!

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Previous Daring Baker Challenges:

Opera Cake

Cheesecake Pops

The Perfect Party Cake
Julia Child's French Bread

Lemon Meringue Pie

Buche de Noel

Potato Bread

Bostini

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