The finished product
A slice of Apple Danish Braid
Detrempe
Second Fold
Third...can you see the butter seeping out??
By the third turn, the butter started slipping out so I had to do some emergency rescue operation techniques by flouring shamelessly. I just hope I'm not going to regret this later on...so I decide to chill it a little longer this time before I make the final (4th) turn.
Folding with Beurrage
Second Fold Third...can you see the butter seeping out??
...or is it possible to make a laminated dough in a tropical country in a hot kitchen...this is the alternative title of my post :)
When I read the DB challenge for June, I got excited because I love making bread and working with yeast is no problem here in sunny Manila--no need for proofing cabinet--the whole kitchen is a proofer! But then, making a laminated dough (one which has butter in between its layers) is another thing! The weather has been crazy lately what with all the typhoons and summer spilling over on to June, I wasnt ure I'd be able to meet the challenge...I waited until the last moment (okay, I'm late) hoping for some improvement in the weather, but...*sigh* no such luck. So here I am, trying to do my best in my kitchen-slash-proofer.
I used my trusty Kitchenaid mixer aka Hercules in making the Detrempe...so far, so good. A very cold chiller is also a great help. While making my second turn I encountered a slight (I hope) problem, a small tube of softened butter slipped out!! NO!!! I'M NOT GOING TO CRY!!!
Earlier, I also made my apple filling, I used fuji apples which I like better because it's going to keep its shape and not turn all mushy later on.
When I read the DB challenge for June, I got excited because I love making bread and working with yeast is no problem here in sunny Manila--no need for proofing cabinet--the whole kitchen is a proofer! But then, making a laminated dough (one which has butter in between its layers) is another thing! The weather has been crazy lately what with all the typhoons and summer spilling over on to June, I wasnt ure I'd be able to meet the challenge...I waited until the last moment (okay, I'm late) hoping for some improvement in the weather, but...*sigh* no such luck. So here I am, trying to do my best in my kitchen-slash-proofer.
I used my trusty Kitchenaid mixer aka Hercules in making the Detrempe...so far, so good. A very cold chiller is also a great help. While making my second turn I encountered a slight (I hope) problem, a small tube of softened butter slipped out!! NO!!! I'M NOT GOING TO CRY!!!
Earlier, I also made my apple filling, I used fuji apples which I like better because it's going to keep its shape and not turn all mushy later on.
By the third turn, the butter started slipping out so I had to do some emergency rescue operation techniques by flouring shamelessly. I just hope I'm not going to regret this later on...so I decide to chill it a little longer this time before I make the final (4th) turn.
And so...after about a kilo of dusting flour...the Danish bread is now baking in the oven, I made the apple filling but added ground almonds to add some crunch. I also sprinkled ground almonds on top of the braid.
The finished product turned out well and my tasters pronounced it yummy :-)
I am so looking forward to the next DB challenge!
DANISH DOUGH
Makes 2-1/2 pounds dough
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 flour1 teaspoon salt
For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour
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 to medium 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.
BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. 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 approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly 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, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. 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.
3. 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 the dough for 30 minutes.
4. 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.
APPLE FILLING
Makes enough for two braids
Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
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
Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.
DANISH BRAID Makes enough for 2 large braids
Ingredients
1 recipe Danish Dough
2 cups apple filling, jam, or preserves
For the egg wash:
1 large egg, plus 1 large egg yolk
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. 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.Egg WashWhisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
