Homemade Danish Braid

Recovering from a bad bout of viral gastro, I had to stay away from baking and blogging for a while. So I’m posting about the pretty braided bread I tried a week back: the Danish. Coming from the family of butter-laminated or layered doughs, Danish dough is less complex than puff pastry and a great starting place to begin to learn about laminated doughs in general. The June 2008 Daring Bakers Challenge was hosted by Kelly of Sass & Veracity, and Ben of What’s Cookin’? and their challenge was to get all Daring Bakers to make and work with yeasted laminated dough.

According to many sources, Danish dough was born when Danish bakers went on strike, and Viennese bakers were brought in to replace them, creating what is referred to as Vienna Bread. Conversely, it is also said that Danish bakers went to Vienna to learn the techniques Viennese bakers employed, and Danish dough was created there. In the early 1800’s, C.L. Olsen spent time in Germany, believing in the idea of gaining inspiration from bakers of other countries. He brought knowledge back to Denmark to introduce ‘foreign’ breads to his country, also hiring people of other nationalities to bake in his family bakery.

Luckily, I did not have to go that far to bring this deliciously flaky bread to my kitchen. The fact that the dough can be made well ahead and remain forgotten at the back of the freezer compartment until required makes it handy for a last-minute special breakfast. For the filling, I went along with the Daring Bakers challenge that ended in a glorious blend of Granny Smith apples, caramelised sugar, browned butter and cinnamon. You can, of course, switch to any fruit of your choice but it would be best not to mess with this detectable apple filling which was way above my expectations.

DANISH BRAID

Ingredients:

For the Dough/Detrempe

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the Butter Block/Beurrage

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

For the Apple Filling

4 Fuji or other apples, peeled and cored

1/2 cup sugar

1 tsp ground cinnamon

1/2 vanilla bean, split and scraped

1/4 cup fresh lemon juice

4 tablespoons unsalted butter

Method:

• For the dough, combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.
• Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.

• Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed as the flour is incorporated.
• Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.

• Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
• For the butter block, combine butter and flour in the bowl of a mixer fitted with a paddle attachment.

• Beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more.
• Set aside at room temperature. 2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.

• Roll the dough into a rectangle approx. 18 x 13 inches and ¼ inch thick. The dough may be sticky, keep dusting with flour.
• Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right.

• It should cover half of the butter. Fold the right third of the rectangle over the center third. The first turn is complete.
• Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.

• Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
• Place the dough lengthwise on a floured work surface. The open ends should be to your right and left.

• Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.
• Again, fold the left third of the rectangle over the center third and the right third over the center third.

• No additional butter will be added as it is already in the dough. The second turn has now been completed.
• Refrigerate for 30 minutes. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.

• Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight.
• The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it.

• To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.
• Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

• For the filling, toss all ingredients except butter in a large bowl. Melt the butter in a saucepan over medium heat.
• It will turn slightly nutty in color, after about 6 to 8 minutes. Cut apples into ¼-inch pieces and add to the butter mixture.

• Sauté until apples are softened and caramelized, 10 to 15 minutes. Pour the cooked apples onto a baking sheet.
• Cool completely before forming the braid. The filling can be stored in the refrigerator for up to 3 days.

• To assemble the braid, line a baking sheet with parchment paper. On a lightly floured surface, roll out dough.
• It should be shaped into a 15 x 20-inch rectangle, ¼ inch thick. Place the dough on the baking sheet.

• If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.
• Along one long side of the pastry make parallel, 5-inch-long cuts with a knife, each about 1 inch apart.

• Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
• Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.

• Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.
• Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling.

• Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.
• Trim any excess dough and tuck in the ends. Lightly brush the braid with egg wash [1 whole egg + 1 yolk].

• Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature for about 2 hours.
• It will be doubled in volume and light to the touch. Near the end of proofing, preheat oven to 400 degrees F.

• Position a rack in the center of the oven. Bake for 10 minutes, then rotate the pan, lower temperature to 350 oF.
• Bake about 15-20 minutes more, or until golden brown. Cool and serve warm from the oven or at room temperature.

Happy Bread Baking

Fete du Pain 2013 – Pain au Lait

Like every year, we get to celebrate ‘La Fête du Pain’/Bread festival on the 2nd week of May. This annual culinary event, hosted by Les Moulins de la Concorde [LMLC], is held in bakeries throughout the island. Being the most commonly consumed food after rice, bread can be easily made at home either by hand or with the help of a bread machine. The 2013 theme is ‘Le Pain, un plaisir renouvelé tous les jours’ which will be the focus of several activities for both amateur bakers and professionals.

Being a big fan of fresh, homemade bread, I simply could not skip this food festival. It therefore gives me immense pleasure to bring to you the very humble pain au lait. This soft, brioche-like bread is an absolute delight at breakfast time and can be filled with just about anything you fancy. It is an excellent start for novice bakers and a very customisable one for those with more experience in yeast breads. Happy Bread Baking everyone!

PAIN AU LAIT

Ingredients:

2 cups all purpose flour

1/3 cup granulated sugar

5 g instant yeast

1/2 cup whole fat milk

1 egg, room temperature

1/8 tsp table salt

1/4 cup butter, melted

Method:

• Sift flour in a large mixing bowl. Add sugar and yeast. Combine egg and milk in a measuring jug.
• Add to flour mixture to form a loose ball of dough. Slowly add butter and salt to incorporate.

• Turn out the sticky dough on a lightly floured surface. Knead well for about 5-10 minutes.
• The dough will be soft and smooth but still quite sticky. Do not be tempted to add extra flour.

• Return to bowl. Cover with clingfilm and leave to proove in a warm place for about 1 hour.
• After it has doubled in volume, punch the dough down and turn out on a clean, floured surface.

• Divide dough into 6 equal parts and shape into sausages. Preheat oven to 350oF.
• Place the dough shapes on a baking sheet at least 2 inches apart and cover with a damp cloth.

• Leave the pan in a warm place for about 30 minutes until the dough doubles in volume.
• Cut the top with sharp scissors to form a crisscross pattern without deflating the dough.

• Brush with milk and bake for 15-20 minutes until golden brown. Remove from oven.
• Cool slightly on a wire rack before serving. Fill with butter, Nutella, jam or peanut butter.

Pain au Raisin

Pain au raisin was something I used to buy often as a child since it was the best value I could get for the little pocket money I had back then. A spiral of brioche dough, wound around a generous layer of crème anglaise and a few plump raisins, the pain au raisin has lost none of its appeal to this day. Adapted from Recipe.mu, this will definitely make many amateur bakers overcome their yeast phobia and discover the pleasure of bread baking at home.

PAIN AU RAISIN

Ingredients:

For the Dough

350 g all purpose flour

10 g instant yeast

50 g granulated sugar

50 g unsalted butter

150ml lukewarm milk

1 egg, room temperature

Pinch of salt

For the Filling

1 cup full cream milk

3 tbs granulated sugar

1 egg, room temperature

1 tbs cornstarch

1 tsp vanilla extract

2 tbs whipped cream

1/3 cup raisins

Method:

• Sift flour in a large mixing bowl and stir in yeast and sugar. In a jug, combine milk, butter and egg.
• Pour the wet ingredinets into the flour mixture and add salt. Mix to form a shaggy ball of dough.

• Transfer to a lightly floured counter and knead for about 10 mins until soft and elastic.
• Keep it back in the bowl and cover with clinfilm. Leave to proove for 1 hour in a warm place.

• The dough will triple in volume. Meanwhile, prepare the filling by warming milk in a saucepan.
• In a small bowl, whisk egg, sugar and cornstarch together. Pour the milk over, stirring constantly.

• Tip the mixture back into the saucepan and cook over low heat until it coats the back of a spoon.
• Cover with clingfilm and bring to room temperature. When cool, fold in whipped cream and vanilla.

• Now, roll out the dough on a flat surface into a 10×22 inch rectangle. Cover with a damp cloth.
• Leave to proove for 30 mins and in the meantime soak the raisins in warm water, then drain well.

• Spread the custard filling over the dough and scatter raisins on top. Roll up starting from the long edge.
• Cut the cylinder into 1 inch thick slices. Preheat oven to 350 oF and set the oven rack in mid position.

• Place the slices on a baking tray at least 1 inch apart. Bake for 15-20 minutes until golden brown.
• Transfer to a wire rack to cool slightly. Serve warm with coffee; makes about 12 pains au raisin.