0 Picture
Ingredients
- Half of the dough from above
- 1 cup of vanilla pastry cream
- 1 cup of apricot preserves
- 1 egg white hand beaten
- Sugar for sprinkling, I find the best to be raw or turbinado sugar which keeps it’s crunchy texture
- Nuts to garnish, I used chopped pecans
- 3 Tablespoons cold coffee
- 1/2 cup powdered sugar
Details
Preparation
Step 1
Roll the dough into a rectangle, 10 inch wide and 16 inch long. Lift onto a sheet of parchment paper. Spread the fruit down the center of the strip of dough.
Top with the vanilla cream, spreading evenly. Using a sharp knife cut angled lines down each side of the pastry, about 12 on each side.
Fold the strips alternately on each side to create a braid pattern, tucking in each piece of dough into the other side. Once all of the dough has been folded over, level each side with your hand making sure it’s nice and even.
Glaze the braid with the egg white and sprinkle liberally with some sugar and chopped nuts. Cover with a light towel and let rest for about 35-40 minutes. It should get puffy but not dramatically bigger. (Cooks Tip, Its hot here in California so I like to give any yeast product a little time in the car. It acts as a great proof box)
Preheat the oven to 400 degrees and when the danish is ready, using the parchment paper, slide the danish onto a baking tray. Place it in the oven and bake until golden, about 15-20 minutes.
Make the coffee glaze by mixing the cold coffee with the powdered sugar. Drizzle the icing over the braid and serve warm in slices.
Review this recipe