Daring Bakers: Danish Braid with Apple Spice Filling

I know, I'm late for Daring Bakers! I am sorry for the delay. We've had a lot going on. Big news: We're moving to New Jersey! We're leaving San Antonio in about 6 weeks or so. We're both really excited to get back to the East Coast because this central time zone thing is still something I can't get used to. I mean, who can remember to watch "How I Met Your Mother" at 7 pm? It's a great show, by the way, in case you've never caught it. Anyhow, we've been busy with planning and trying to sell off stuff (thank you, Craigslist) before our move. So, I hope you'll understand about my tardiness. I'll keep this short, since by now, you've probably seen more Danish Braids than you can handle. You should already know that this month's Daring Bakers Challenge was wisely chosen by Kelly of Sass and Veracity and Ben, of What's Cooking. The dough for these Danish braids is "laminated" which means layered, which was new to me. I was truly terrified when I looked at this recipe and all its many steps. Luckily, I read other Daring Bakers' comments stating this recipe, by Sherry Yard, could be stretched out over a few days. Which is exactly what I did and was rewarded 2 days later with an impossibly fragrant scent of vanilla, cardamom and orange filling my house. It's similar to puff pastry, in that it has numerous, light layers, but the dough creates more of a bread-like texture. This dough is rolled into thirds and refrigerated a total of 4 times, or "turns", as it's called. I don't know much about doughs and yeast, but I gathered that these "turns" are what makes the layers possible. Therefore, I completed 6 turns to ensure that I would have actual layers. As novice a baker as I am, I had no problems with this recipe and was gleefully counting layers in my finished braid. Although time consuming, the results are worth it. This was the sort of pastry that I thought could only be made in fancy bakeries by professionals. Thank you, Daring Bakers, for inspiring me to bake something I would normally have been frightened of! Please visit the other Daring Bakers to see their lovely creations! Erin, my wonderful blogging partner, has already posted the full recipe, please see her post here for detailed directions.

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Daring Baker's June Challenge - Danish Braid

This month the Daring Bakers challenge was a Danish Braid chosen by Kelly of Sass & Veracity and Ben of What's Cookin'?. Making pastry dough before always seemed so time consuming. But, being a member of The Daring Bakers is supposed to broaden my culinary skills and I think this recipe did just that.

Here’s some information about the dough:
* Danish dough is in the family of butter-laminated or layered dough’s with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.
* The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated dough’s in general.
* Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.

What really excited me most about this challenge is that we were able to pick our own fillings. And, since it is the beginning of summer in these parts the fresh fruit filling options were endless.

In making this pastry I also incorporated another recipe: Pastry Cream. I made the pastry cream recipe out of the Baking with Dorie cookbook by Dorie Greenspan. The cream did not take that long to make, perhaps 10-15 minutes. But, you have to be dedicated to making only that cream for those 15 minutes because it requires a lot of whisking over the heat to make sure nothing burns. I made it a few days before I was ready to make the braids and kept it in the fridge.

I also made a fresh rhubarb filling and fresh cherry filling in the other. Didn’t really use a recipe here. Just put the fruit in a saucepan, added some sugar, a squirt of lemon juice and a touch of vanilla. Let the fruit come to a boil and then thicken. My cherry filling didn’t thicken as much as I liked, so in the end I mixed some cornstarch with water and poured that it. (Note: for the novice baker... never, ever put cornstarch straight into a sauce. You will never get the clumps of cornstarch to dissolve. Always dissolve it with a little water first.)

I made my dough on a Sunday and my filling the next Monday. Only problem was that the week I picked to bake this it was well over 100 degrees for five days straight! Not exactly when I want to be turning my oven on. But, the dough kept fine for a few days in the fridge until the temperature dropped a little bit.

I made two different braids: rhubarb and pastry cream, and cherries and pastry cream. I would definitely recommend dividing the dough and making two. Mine were quite long and I couldn’t imagine what size cookie sheet would be needed to cook one large braid. To make two: make the dough as described below. Cut the dough in half right before the instructions tell you to roll it out and put down the filling. Here's what one looked like halfway through the process:



I took these into work and they were gone in no time. They took a bit of work and definitely some planning, but I would most definitely make them again.



Please check back soon for Shirlie's take on Danish Bread.

Recipe follows after the jump.




DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons 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 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

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
1. 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.
2. 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.
3. 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.
4. 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.



DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. 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.
2. 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.
3. 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.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. 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 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. 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 degrees 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.

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Oh English Muffins, how I love thee!

I am a rather odd being when it comes to breakfast. During the work week I usually eat yogurt every day. Only vanilla. With fresh fruit mixed in if I have some. However on the weekend, I enjoy some type of hot breakfast. Even then I will only make myself two things: Cream of Wheat (with milk) or English Muffins. And, I will only eat my English muffins one of two ways: with peanut butter and jelly, or as an egg and cheese mcMuffin (like my mom taught me… with a little ketchup or grape jelly). I will eat other stuff on occasion, but these are my go to meals. Like I said, I am an odd being.

Previously I have always found Thomas’ English Muffins acceptable. They were usually pretty soft, and I could keep them in the freezer and take them out when needed. Months ago I stumbled upon a recipe for homemade English muffins. This I found intriguing. But, life gets in the way and I set the recipe aside. However, this past weekend something was calling out to me to make these.

The recipe is really easy, although I did find a way to try and screw it up. The dough requires about 2 hours of resting time. They can be started the same day you want to eat them, or the night before. So, Friday night after my husband fell asleep at 8:30 watching TV I decided to give it a whirl. You must be wondering, “Erin, how did you screw it up?” Well, I read the recipe too fast and instead of putting in 1 cup of water, I only added ½ cup. It wasn’t until I was kneading the dough did I reread the recipe. It said the dough should be very soft. Umm, mine was definitely not soft. At this point, it was 11:00 at night, I had used my last little bit of milk in these muffins and I was not about to run out to the store to buy more.

So, what the hell I thought. I put the dough back in the bowl, added the other ½ cup of water and attempted to remake this mess into something that resembled bread dough. At first, the mixture reminded me of the paste you make for paper Mache. But, eventually it came back together and made a soft pliable dough.

After the dough rested overnight I formed it into a log, cut it into pieces and cooked away. These are cooked on a cast iron grill pan. I only have a cast iron skillet and it worked fine. The smell of yeasty bread filled the entire house.

And I must of said “Babe, I can see the nooks and crannies” about 20 times before they were done. Needless to say they were fabulous. Saturday I had one with peanut butter and jelly, Sunday it was egg and cheese mcMuffins. I will never again buy Thomas’ English muffins.

English Muffins, adapted from the blog The Mighty Appetite

2 teaspoons active dry yeast
½ teaspoon sugar
1 cup warm water
½ cup warm milk
2 1/3 cups bread flour
2/3 cups all-purpose flour
1 teas salt

1. In a small bowl combine yeast, sugar and ½ cup water. Whisk until yeast is dissolved. Let rest for at least 5 minutes. The mixture should start to foam. Add the remaining water and milk and let rest another 5 minutes.

2. In a large bowl, combine flours and salt. Pour in yeast mixtures. Mix with a rubber spatula until a just barely combined. Pour onto a floured work surface and knead for 8 minutes. Dough should be very soft.

3. Place dough into lightly oiled bowl and cover with plastic wrap. All to double in size, at least 90 minutes or rest overnight. I kept mine on the counter, but on a particularly cold night you could put it in the fridge.

4. After the dough has risen, turn it out on a floured work surface. Gently form the dough into a log, it should at least a couple inches thick. Cut the log into 10 pieces.

5. Roll each piece into a ball and roll them in cornmeal. Place each piece on a cookie sheet. Once all pieces are on the cookie sheet place another sheet on top so that the weight of the cookie sheet slightly flattens the balls of dough.

6. Let dough rest with cookie sheet on top for 20 minutes.

7. Heat griddle pan of cast iron skillet on medium low. Allow pan to preheat for about 5 minutes.

8. Spray skillet with cooking spray and place dough in the skillet. I was able to cook 4-5 English muffins at one time.

9 Let the muffins cook about 10 minutes on each side. They will begin to puff up and the side being cooked will get turn golden brown. Keep an eye on them. If they brown to quickly turn the heat down. Tongs are the easiest and most controlled way to flip the muffins.

10. When both sides are golden brown they are done and ready to eat. Enjoy!

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