Danish Dough: Makes 2-1/2 pounds of dough
- 1-ounce fresh yeast or 1 tablespoon of 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
Butter Block:
- 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. 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 dough has chilled for 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 dough 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 the easiest handling. Danish dough will keep in the freezer for up to 1 month. This recipe makes enough for two braids.
Strawberry with Orange Vanilla Glaze Danish Braid:
- 1/2 Danish Dough (see above)
- 1 1/2 cups of strawberry freezer jam (click here for the recipe)
- 1 large egg white, beaten thoroughly for egg wash
Orange Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk (or orange juice for a strong orange flavor)
- 1/2 teaspoon vanilla extract
- Zest of 1 orange, chopped finely
Mix powdered sugar, milk, vanilla, and orange zest. Stir until smooth and the consistency of a thick syrup. If it's too thick add a bit more milk and stir.
Cinnamon and Brown Sugar with Vanilla Glaze:
- 1/2 Danish Dough (see above)
- 3/4 cup of brown sugar
- 2 tbsp cinnamon
- 2 tbsp unsalted butter, softened
- 1/4 cup walnuts (optional)
- Egg wash
Mix brown sugar and cinnamon thoroughly.
Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Mix powdered sugar, milk, and vanilla. Stir until smooth and the consistency of a thick syrup. If it's too thick add a bit more milk and stir.
Line a baking sheet with 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 have already made.
Spoon the filling you have chosen to fill your braid down the center of the rectangle. If you are doing the cinnamon braid, first spread the butter evenly on the bottom then top with the cinnamon/sugar mixture. 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 the 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. Whisk the egg in a bowl and with a pastry brush, lightly coat the braid. Top the braid with a bit more cinnamon sugar (for the cinnamon braid).
Proofing and Baking:
Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degrees environment for about 2 hours, or until doubled in volume and light to the touch.
Near the end of proofing, preheat the oven to 400 degrees 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 degrees F, and bake about 15-20 minutes more, or until golden brown.
Drizzle the top with the glaze 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. Enjoy.