Ingredients
- Danish Dough
- Flour - 700 grams (25 oz)
- Sugar - 80 grams (3 oz)
- Instant dry yeast-10 grams (2 teaspoons)
- Salt - 10 grams (2 teaspoons)
- Butter - 60 grams (2 oz)
- Eggs - 2 each
- Milk - 350 ml (12 fl oz)
- Butter to roll in- 500 grams (18 oz)
- Apple Filling
- Apples- 3 kg (15 apples, 6.5 pounds)
- Butter- 180 grams (6 oz)
- Sugar- 200 grams (7 oz)
- Ground cinnamon- 1/2 teaspoon
- Raisins- 100 grams (3.5 oz)
- Salt- 1/2 teaspoon
- Lemon juice- 10 ml (2 teaspoons)
- Apricot Glaze
- Apricot jam- 70 grams (3.5 oz)
- Water- 30 ml (1 fl oz)
Preparation
Step 1
Step1 Make the Danish dough: Sift 700 grams of flour into a mixing bowl. Add 10 grams of salt (two teaspoons), 80 grams of sugar and 10 grams of instant dry yeast.
Step2 Mixing on low speed, add two eggs, 350 ml (12 fl oz) of room temperature milk, and 60 grams of soft butter Mix on medium speed, using the hook attachment, for 4 minutes. Shape into a round, cover and let rise until doubled in size, about 2 hours.
Step3
Spread the dough into a rectangle, cover with plastic wrap or place in a bag and refrigerate overnight.
Step4 Roll the dough into a rectangle 1 cm thick, keeping the edges and corners straight.
Step5 Use a rolling pin to beat 500 grams (18 oz) of cold butter to make it pliable, shaping it into a rectangle that is half the size of the dough.
Step6 Place the butter on half of the dough and fold the remaining dough over. Seal the edges using the rolling pin. Turn the dough 90 degrees, and roll into a rectangle 1 cm (0.4 inch) thick.
Step7 Make a four-fold: Visually divide the dough into 4 parts. Brush away any raw flour. Fold the two ends so that they meet in the middle, than fold the dough, just like closing a book. Cover with plastic and refrigerate for 30 minutes.
Step8 Turn the dough 90 degrees, and roll it into a rectangle 1 cm (0.4 inch) thick.
Step9 Make a three-fold: Visually divide the dough into 3 parts. Brush away any raw flour. Fold one third of the dough over the center third, then fold the remaining third over the dough. Refrigerate for 30 minutes, and repeat once more, for a total of two three-folds.
Step10 Cover the dough with plastic wrap or place in a plastic bag and refrigerate for 30 minutes before using.
Step11 Make the apple filling: Peel, core, and dice into 1 cm (1/2 inch) cubes 3 kg of apples (15 each, 6 ½ pounds).
Step12 Melt 180 grams (6 oz) of butter in a pan. Add the apples and sweat for 5 minutes. Add 200 grams (7 oz) of sugar and ½ teaspoon of cinnamon. Cook for another 5 minutes, stirring occasionally.
Step13 Stir in ½ teaspoon of salt and 100 grams (3.5 oz) of raisins, optionally, add some lemon juice to taste. Cool completely.
Step14 Assemble: Remove the dough from the refrigerator and roll into a 30x63cm (12×24 inch) rectangle. Divide into 3 equal rectangles, 30×21 cm (12×8 inch) each, to make 3 pastries.
Step15 Visually, divide each rectangle into 3 equal, 7 cm wide parts. Make 2-3 cm (1 inch) wide cuts adown each long side of the dough, at a 45° angle, leaving the center piece uncut.
Step16 Place the filling in the center. Lightly brush the pastry with an egg yolk.
Step17 To make a braid, make overlapping folds, alternating one strip at a time over the filling, at a 45° angle.
Step18 Transfer the pastries to a parchment paper lined sheet tray, cover, and let rise for an hour and a half.
Step 19 Brush with egg wash and bake at 180°C (350°F) until golden brown, about 40 minutes.
Step20 Make the apricot glaze: Mix together 70 grams (2.5 oz) of apricot jam and 30 ml (1 fl oz) of water. Brush with the apricot glaze while the pastry is still hot, cool to room temperature and serve.
Step21 Serve this apple filled Danish pastry as a coffee cake or as a breakfast or brunch pastry.
Braided apple filled Danish coffee cake