Saturday, January 10, 2009

Daring Bakers - June '08 Challenge!

OK, this is another Daring Bakers challenge that I did not post in time. Actually, the more I think back, the reason it didn't post in time was because I made it after the deadline for the posting date. Better late than never, I always say (of course, I think this is beginning to be the story of my life, so maybe I could consider turning over a new leaf in 2009)!! Our June challenge, hosted by Kelly of Sass & Veracity and Ben of What's Cooking?, was to make a Danish braid. Our requirements was that we make at least one braid, and then we could go into other shapes and flavors if desired.

This recipe does have a lot of steps, and to try and make this when you are short on time or skimp on what you're supposed to do would be setting yourself up for certain disaster. However, aside from that, nothing was hard; I really enjoyed making it! The results were heavenly.

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DANISH DOUGH
Makes 2-1/2 pounds dough

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/DETREMPE: 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.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK/BEURRAGE:
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)
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 saut√© pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and saut√© 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)
1 recipe Danish Dough
2 cups apple filling, jam, or preserves

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.

After rolling out and cutting into 3 sections - 2 braids & 1 piece to play with

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 Wash:
1 large egg, plus 1 large egg yolk

Whisk 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.

Proofing - like my one straight braid and the one that wanted to go free-form? :D

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.

Lemon curd Danish braid


Apple Danish braid with almonds

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The apple filling was awesome. On the second braid, I used a lemon curd recipe that I had sitting around -- been thinking, 'It's cool, but what would I use it for?' AHA! I'm just gonna say, I could have eaten that freakin' curd by itself without sharing. It was a lot easier than I'd thought it would be, and one day I'd love to use blood oranges, Meyer lemons, or grapefruit and see how that turns out. Here is the recipe:

Lemon Curd:
Makes about 2 cups (500 g)

4 lemons, preferably untreated, organically grown (I just scrubbed the hell out of mine)
1/2 c. (125 g) unsalted butter, cut into cubes
1 1/4 c. (250 g) superfine sugar (Used regular white sugar and all was well)
4 eggs
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Grate the zest of each lemon and squeeze the juice into a heatproof bowl.


I love my microplane but am always paranoid that I'll end up shredding my knuckles on it


Add the butter and set the bowl over a pan of simmering water.



Stir in the sugar gradually, stirring until the butter melts and the sugar dissolves.


LOVE my new camera we got this summer - look at those grains of sugar popping out in HD!




Place the eggs in a large saucepan

and beat.



Strain the sugar mixture into the pan with the eggs.



Cook over low heat, stirring constantly; do not boil.



Remove from heat when the mixture is thick enough to coat the back of a spoon.



For storing -- when cool, pour into sterilized jars and seal (or just take the extra and eat it with a spoon and don't worry about it).

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I halved each of the two braids, kept one-half of each at home, and took the other two halves to work. Everybody loved it! One of my coworkers said she was going to commission me to make one for her. LOL I'll definitely make it again. Thanks, Kelly and Ben! :)

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