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6.29.2008

Daring Bakers Take on Danish Braid or Wienerbrod



It seems as if I have alternating success with the Daring Baker challenges. It was a miracle this month I even made it. I have been extremely busy with a trip to Sweden, work, and another trip to D.C, and just plain catching up.But I did manage to squeeze in time and make the challenge, if not to successfully.Kelly and her co host Ben decided this month on Danish Braid based The Secrets of Baking by Sherry Yard .Years ago as curious teenager I had actually made puff pastry. The version I made seemed different from this recipe. I don't recall yeast and remember adding the adding the butter without mixing it with flour. It also seemed as if I folded it more. But that was years ago.Anyway I was torn between my feelings. Since this is quintessentially Scandinavian, I decided to use some Cloudberry Jam BH gave me with a semi sweetened Farmers Cheese.


I also made some smaller shaped versions with pistachio paste and raspberry jam.
Unfortunately my shaped didn't hold when baked up.But the smell was delicious and I enjoyed a slice right out the oven.



Certain Someone tried some the next day. It was a little soggier. He commented that it was rather dry and the layers should have been thinner and flakier. "A true Wienerbrod is more flaky and buttery. So try again." He was just being honest.I wonder if leaving out the juice and sticking to more traditional dough makes a difference.I didn't find them that bad and but the batch in a freezer for consumption when I need a little sweet with my tea.

Please note I didn't use the filling in the orginal recipe. We were given the options of changing the filling to be either sweet or savory. Be sure to check out the mouth watering creations of the numerous and international group of the Daring Bakers.


Sherry Yard The Secrets of Baking
DANISH DOUGH
Makes 2-1/2 pounds dough
IngredientsFor the dough (Detrempe) 1 ounce fresh yeast or 1 tablespoon active dry yeast1/2 cup whole milk1/3 cup sugarZest of 1 orange, finely grated3/4 teaspoon ground cardamom1-1/2 teaspoons vanilla extract1/2 vanilla bean, split and scraped2 large eggs, chilled1/4 cup fresh orange juice3-1/4 cups all-purpose flour1 teaspoon salt
For the butter block (Beurrage)1/2 pound (2 sticks) cold unsalted butter1/4 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.
APPLE FILLING
Makes enough for two braidsIngredients4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces1/2 cup sugar1 tsp. ground cinnamon1/2 vanilla bean, split and scraped1/4 cup fresh lemon juice4 tablespoons unsalted butterToss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.
DANISH BRAID
Makes enough for 2 large braidsIngredients 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 yolk1. 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 WashWhisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.Proofing and Baking1. 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.Good luck and remember, any questions you have about this post, or recipe should be addressed in this thread. Above all else, have fun. This is a completely lovely dough with a fragrance that is to swoon over. And when it's baking? My oh my.

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71 comments:

Emiline said...

Man! Certain Someone is a tough judge. But he's fair.

This is the first DB post I've read so far! I always like reading the first post.
I think this looks great. Cloudberry jam sounds amazing!!

Rosa's Yummy Yums said...

You did a great job! I'm sure your Danish Braid tasted very good!

I really loved that challenge!

Cheers,

Rosa

Peabody said...

You got what I call the blooming onion effect. When the layers aren't rolled thin enough it will often spread out in baking. I have had this happened to me a couple of times when I lost patience and wanted to hurry.
I like your different flavor combos you have going on.

Dagmar - A Cat in the Kitchen said...

Well done. I also recall recipes I've tried earlier being different. Mine is in the oven now... I used too much filling so it doesn't look good.
I love wienerbröd but it's just not worth the effort when I can just go the closest bakery and get a perfect one :-)

Judy @ No Fear Entertaining said...

I can't believe that you found time to get this done!!! I bet it tasted great!

Jen of A2eatwrite said...

What a wonderful combination in terms of the cloudberry jam and the sweet cheese. That was some COMPLEX recipe!

Dharm said...

You are amazing with so little time on your hands you still did this! I think the flavours are amazing! Never had nor heard of cloudberry either!

giz said...

When did you have time to do this? Give certain someone an apron, some flour, butter etc. and let's have him join the challenge (nudge nudge wink wink). I care about how it tastes and that smell...oh that smell.

Anne said...

I don't think this made a super-laminated dough, definitely nothing like the wienerbrod you'll find everywhere here. But I love your version with cloudberry - how yummy!

Maryann said...

It looks good from where I'm sitting :)

JennDZ - The Leftover Queen said...

OMG! I love cloudberries and have not had them in AGES. Wow, I bet they were an amazing filling for this Danish! Great job!

Joy said...

I didn't think my dough was very light and flaky either so maybe tell Certain Someone it's the recipe not you! I love those mini versions. Yum.

Megan said...

I'm amazed you found the time. I never heard of cloudberry either but then again, you always surprise me with your ingredients.
Love the little pastrys.

DaviMack said...

Funny - I wonder if you ran into the issue with moistness because you've had the 'real' thing? Because ours was moist, but ... well, we weren't expecting anything. Do you think that it turned out wrong, or was just different?

Mary said...

I've decided you must be one hell of an organized person for getting this done. It's a bummer about the shape not holding up, but your flavor combinations sound like something I'd really like to try. (I'm not sure what a cloudberry is.)

Molly Loves Paris said...

I really like the earthy exuberance of your braid. Fancy bakers are always so neat and tidy, but good French country food isn't that way, and it's even burnt. I bet yours tasted great.

CookiePie said...

Oooooh - the pistachio paste sounds divine! Inspired!

We Are Never Full said...

i will never be a daring baker, but you certainly are. these all look so delish. i'm with the previous commenter in saying that pistachio paste sounds amazing. MMMMM.

Natashya said...

Yours is so flakey looking. Even if your braids didn't hold it looks amazing. The layers remind me of baklava.

Robyn said...

I've never head of cloudberry, but it sounds interesting! I agree that this isn't as flaky and buttery as other recipes, but that's part of what I liked about it!

Proud Italian Cook said...

I don't even know how you managed to do all this with your crazy schedule this month, but congrats to you! the pistachio pastes sounds great, and what does cloudberry taste like?I never heard of it.

breadchick said...

Well, I'm thinking the pistachio paste sounds like a really interesting flavour I'm going to have to try real soon. And I"m like everyone above, what is a cloudberry and what does it taste like?

While this wasn't my favourite danish dough, I did like the simplicity of the turns and the speed it came together. Great job on this month's challenge.

farida said...

Great job on the challenge! What a variety you've made!

Elle said...

Wonderful idea to use the Cloudberry jam...and your braid looks great and delicious...which is the point, right? The little ones as darling...how did you make pistachio paste? Sounds yum!

BC said...

A true Weinerbrod comes from a bakery! It never matters whether we're perfect because our attempts help us appreciate the work that others have put into the pastries.

linda said...

Never heard of cloudberries, I'm intrigued now :)
Pity it didn't turn out the way you wanted. Love the idea of filling it with pistachio paste.

Beth said...

Hi from a fellow Chicago DB. Congrats on completing the challenge with so much other stuff going on. Regardless of the turn out, that's a major accomplishment.

Luca&Sabrina said...

Wonderful job, we're breathless.....we would like to eat your Danish Braids, they're amazing!
Kisses and hugs
sabrina&Luca

Laura Rebecca said...

Mmmm... good filling ideas! Really yummy!

Half Baked said...

Yummm I love your filling! Sounds really tasty! Nice braid:)

MyKitchenInHalfCups said...

One day I'm going to have some cloud berries in my life.
I like the sound of your flavors. I'd say your critic is really a tough guy.

Ben said...

I am sorry your braid refused to hold while baking, but hey, it still tasted good, right? (don't listen to Certain Someone I bet it was delicious) :-p

Thanks for baking with us :)

maybelles parents said...

cloudberry sounds interesting, and if you called it something like cloudberry pastry no one would care how it looked. good job.

nyc/caribbean ragazza said...

Wow, when did you find time to bake this?

I agree with the other comments that the fillings you picked sound delicious.

The Caked Crusader said...

looks pretty good to me!

Aparna said...

Cloudberry is new to me but I like the name. And I liked the pistachios in the filling too.
Somtimes, if the dough strips aren't long enough, they open up in the oven.
It tasted good didn't it? After all, the proof is in the Danish, I say.

Jen said...

Well now I feel really lazy after not doing this month's challenge and stopping by to see that you've done it even though you've been so busy... it looks like everyone had a sort of tough time with this one although your bread looks good.

Laura said...

Wow! You dough has so many layers!! Looks delicious.

Lorrie said...

your dough looks so pretty! I bet it was amazing!

Deborah said...

I can't believe you found the time to make this with how busy you've been! Bravo! I think it sounds delicious. My hubby thought it was dry, but I enjoyed it!

marye said...

YAY you!!!
Great job!

Tempered Woman said...

pistachio~ why didn't I think of that?!?! Cloudberry jam? Yum! If the certain someone was less than impressed you can feel free to send the leftovers my way, heh

Gabi said...

Hey I missed you too!
Glad you're back :)

I actually though about using cloudberry jam (psych) but opted for cherries- Ok I am so predictable...
Well yours look yummy I would have fought over the pistachio paste pinwheels mmmmm.

Dolores said...

Your flavor combination sounds wonderful, even if the braid didn't bake up as picture perfect as you'd expected.

Gigi said...

The cloudberry jam looked beautiful over the farmers cheese. I with you, I think next time I use puff pastry instead or a different recipe.

Faery said...

Wow and you had time to bake, wow again. well to me it looks yummy and the small pastries too. I love LOVE pistachio

Ruth said...

I love your fillings sounds so good. I love seeing all the different ways people filled there braid. I love Daring Bakers!

Renee said...

Very nice! I felt like mine was a little dry and not as flaky as I expected either. Even though your braid didn't stay tight, it looks wonderfully rustic!

Patti said...

pistachio paste sounds fabulous...

Certain Someone said...

by the way: I never said "so try again"

I just said my open and honest opinion (which was in line with Coco's own and msst of your experiences). and I love what Courtney cooks and bakes for me... ;-)

madcapcupcake said...

Cloudberry jam just sounds so nice...

Dana McCauley said...

Every time I read the note at the bottom of the recipe that the finished braid can be covered and refrigerated, I laugh. Who had leftovers? There are only three of use here and I had only a small bit left but we ate it for breakfast the next day long before there was any need to refrigerate it.

Sorry you had issues with the look of your braids. For what it's worth, the cloudberry filling sounds wonderful. Did you bring the jam back from Sweden?

Paz said...

I love the idea of the idea of the cloudberry jam. Mmmm! Yum! Great job despite being so busy.

Paz

Laurie said...

Great job and great flavors Courtney!

Paz said...

Courtney: I've tagged you for a meme. Please stop by my blog.

Paz ;-D

Mary said...

Hello lovely lady! I left you an award on my blog!

Meeta said...

looks sensational - love the interesting filling you used!

Y said...

I hear ya, on the trouble with finding time to make the challenge some times. It's all part of the challenge, I guess :-D Also, I agree that danishes should be flakier, though this recipe still tastes pretty good, even if not authentic.

Katie B. said...

Even if you don't think so, your pastries look terrific!!

Rose&Thorn said...

It looks lovely. I am not as brave as you to try something like that when I am so busy.

Heather said...

Gah, yo Daring Bakers. There are so many of you!

This is a wonderful treat - CS should be delilghted that you're baking in this heat!

Bellini Valli said...

You're 2 steps ahead of me Glamah. My ingredients are still in the fridge. Oh well...I get to look at all the gorgeous braids from all you takented DB:D

Kate / Kajal said...

Ah - ha !! here it is ...i'm so silly , been missing all the action for so long :)

I love the pinwheel shapes. They look irresistible.

eatme_delicious said...

Yum the braid and little danishes look great! I love how you made up your own fillings.

Jen Yu said...

Wow, you had such wonderful fillings. I love the little pastry dealies! I think the reason your braid undid itself is because your dough actually rose! Mine didn't rise nearly as much. I'll bet yours was fantastic to eat (all light and fluffy). Nice job!

Claire said...

Cloudberry jam? What's that!? I love the pinwheels with the pistachio cream. Looks wonderful. You're right, puff pastry doesn't have yeast!

JMom said...

that cloudberry jam sounds delish! although I don't really know what it is either. lol! looks scrumptious though :)

Andrea said...

I'm also wondering what's a cloudberry, but thinking that jam looks scrumptious! I really like the little pastries!

Sheltie Girl said...

You did a fabulous job on your braid and danishes. I'm just drooling with the sound of Cloudberry Jam and Farmers Cheese. Yum!

Natalie @ Gluten A Go Go

Jacque said...

Taste is what counts, right? Your filling sounds delish!

Jeanne said...

Holy moly, look at the length of that recipe... You're a braver wman than me!! I'm sure it tasted heavenly & worth the effort :)