Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Danish Dough: Pour water into a large bowl, sprinkle over. | 2. yeast and let soften for a minute. | 3. Add milk, egg, sugar and salt. | 4. Whisk to mix. Set aside. | 5. Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller. | 6. Empty contents of food processor into the bowl with the yeast mixture. | 7. Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened. | 8. Butter must remain in discrete pieces. | 9. Cover bowl and refrigerate overnight (or up to 4 days). | 10. Lightly flour work surface, turn the dough out and lightly flour the dough. | 11. Pat into a rough square. | 12. Note: If at anytime the dough becomes too soft, cover with plastic and chill. | 13. Roll out to 16" x 16". | 14. Fold in thirds like a business letter and turn so that the closed fold is on your left. | 15. Roll again to 10" x 24". | 16. Fold in thirds again, turn so the closed fold is on your left. | 17. Roll into a 20" x 20" square. | 18. Fold the square in thirds and turn so that the closed fold is on your left. | 19. Roll into a 10" x 20' rectangle, fold in thirds again. | 20. Wrap dough in plastic and chill at least 30 minutes (up to 2 days). | 21. Dough can be frozen for 1 month. | 22. Thaw in refrigerator overnight. | 23. Danish-almond filling: Put almonds, sugar and butter into food processor. | 24. Process until almonds are finely ground, scraping bowl as necessary. | 25. Add almond extract and 2 Tbsp of the beaten egg white. | 26. Process until mixed. | 27. Store in airtight container in the refrigerator until needed (up to 1 week). | 28. Bring to room temperature before using. | 29. Danish-Berry Jam Filling: Stir berries and sugar together in saucepan. | 30. Cook on low, stirring until most of the liquid is absorbed and filling is glossy. | 31. (Can be done in microwave) Stir in lemon juice. | 32. Scrape filling into a small container and cool to room temperature. | 33. Seal container and chill. | 34. Will keep refrigerated for 1 week. | 35. Danish Braid assembly: Divide Danish dough in half. | 36. Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle. | 37. Lift on to a parchment lined half sheet pan. | 38. Spread some of the fruit filling down the middle third of the dough. | 39. Top with some of the cream or almond filling. | 40. Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide. | 41. Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side. | 42. Lightly press ends to seal and run your hands along the sides of the pastry to straighten. | 43. Brush with egg white, sprinkle with sugar and almonds. | 44. Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy. | 45. About 30 minutes. | 46. Preheat oven to 400°F. | 47. Bake in center of oven for 15-20 minutes until golden. | 48. Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze. | 49. Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag. | 50. Squeeze squiggles of glaze over pastry and allow to set. | 51. Serve. | 52. Notes: you can use other Danish fillings as well. | 53. Such as: | 54. Danish- Cream Cheese Filling (recipe #54153). | 55. Danish-Prune Filling (recipe #54152). | 56. Danish-Confectioners Cream filling (recipe #54151). | 57. Danish-Apricot Filling (recipe #54150). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/4	cup		0.0	0.0	0.0	0.0
yeast	2 1/2	1/2		27.75	3.063	3.582	0.135
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	1			71.5	0.36	6.28	4.755
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	teaspoon		-	-	-	-
flour	2 1/2	cups	unbleached	911.4	67.032	79.40100000000001	43.365
butter	8	ounces	unsalted cut	1626.1269	0.1361	1.9278	183.9542
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
sugar	1/2	cup	powdered	233.4	59.861999999999995	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
almond extract	1/2	teaspoon		-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561
berry	2	cups	crushed	625.408	138.0915	25.5539	0.6989
sugar	1	cup		201.495	50.398999999999994	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
egg white	1			17.16	0.2409	3.597	0.0561
sugar			crushed raw	-	-	-	-
almond			sliced	1927.12	0.0	0.0	218.0
coffee	4 -6	tablespoons		0.0	0.0	0.0	0.0
sugar	1	cup	powdered	233.4	59.861999999999995	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.