Danish Braid - CI

By mariannefeldman

http://www.cooksillustrated.com/recipes/detail.asp?docid=8136

Cook's Illustrated

DANISH BRAID

Published January 1, 2007.
Makes one 14 by 5-inch braid, serving 6.
This long braided shape should be lightly filled, so you need only half of either filling recipe.

Ingredients

• INGREDIENTS
• 1 recipe Danish Dough (see related recipe)
• 1/2 recipe Apricot Filling or Cream Cheese Filling, or 1/2 cup fruit jam (see related recipe)
• 1 recipe Danish Glaze (see related recipe)
• 1 recipe Danish Icing (see related recipe)

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 400 degrees.

2. On large sheet of parchment paper, roll chilled dough into 14-inch square. Following illustrations below, spread filling or jam onto center third of dough and form braid. Transfer braid, still on parchment, to large baking sheet. Cover braid loosely with plastic wrap and let rise at room temperature until puffy (it will not double), about 30 minutes.

3. Bake until braid is golden brown, 22 to 26 minutes, turning halfway through baking time. Place braid on wire rack and brush with glaze while still hot. Cool to room temperature, about 1 hour. Using soupspoon, drizzle braid with icing. Slice crosswise and serve.

STEP-BY-STEP
Shaping a Danish Braid


1. Spread filling or jam onto center third of dough.


2. Using pizza cutter or paring knife, cut outer thirds into 3/4-inch strips (so that cuts are at angle to filling). Stop cuts 1/4 inch shy of filling.


3. Alternating sides, fold strips over filling, crisscrossing strips over center and pressing ends to seal, until entire Danish is braided.

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