Danish Braid/Pastry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a tablespoon of the flour, yeast, and warm water into a large bowl. Give a little swirl and let sit for about 10 minutes.

Step 2

After foaminess has developed, whisk in the sugar, instant mashed potatoes (mixed with the 3/4 cup water), milk, eggs, & butter. Mix until well-combined. Finally, stir in salt. Continue mixing with a wooden spoon and add a couple of cups of flour.

Step 3

Slowly continue adding a cup of flour at a time. When you have put almost all the flour into the bowl and you can no longer stir the dough easily with a spoon, begin kneading in the remaining flour. You can keep it in the bowl while doing this or on the counter – whichever you find easiest for you. Knead by hand for at least 15 minutes or until dough is somewhat elastic or, if using a mixer with a dough hook, knead on medium speed for about 8-10 minutes.

Step 4

Cover with a clean towel and let the dough sit in a warm place for about an hour or until the dough has doubled in size. This can sometimes take longer in the winter because of the weather so be sure to place dough in a warm place.

Step 5

Turn happily risen dough onto a flour-covered countertop.

Step 6

Coat dough with a little bit of flour so it’s easier to work with and punch down. Form into long, flat ovals. Place on a baking sheet covered with parchment paper. Use fingers to press down and spread out the dough into the shape and size you would like them to be. Makes 12-18 danish depending on what size you make them. You can also make minis for parties, brunches & teas. They make a lovely spread when filled with different kinds of toppings. Minis are my favorite.

Step 7

If baking on the same day, let sit on a tray in a warm place for an hour or doubled in size. If making the night before, cover with non-stick spray coated saran wrap and place in the fridge. After removing from the fridge, allow to sit out for about 20 minutes before filling.

Step 8

Press centers of danishes down to make room for fillings, then brush each danish with a well-beaten egg.

Step 9

Add Danish filling of your choice, home made or pie filling, cream cheese, almond, or poppy seed.

Step 10

Top with streusel, bake at 350 for 20-30 minutes until golden brown

Step 11

Cool and drizzle with glaze

Step 12

For Braid, divide dough into four pieces, roll each piece into a rectangle, cut sides at angles, fill, braid, egg wash, and bake for 30 minutes at 350°. Top with glaze.