Even though I started making the dough for the Danish braid on Friday, I ony had time to actually shape and bake the braid today. Time flies when you have two pre-schoolers 😉
I liked the prospect of making laminated dough a lot. It’s something I’ve never done and also something that is way down at the bottom of my to do list. But since Kelly of Sass & Veracity, and Ben of Whatâ€™s Cookinâ€™? choose Danish braid to be this month’s Daring Bakers challenge it suddenly went to the top of my list.
It is pretty straightforward to make but it is time consuming. This said it doesn’t mean that everything went the way it should though (as is usually the case). The butter couldn’t handle the pressure of the rolling pin and seeped out of holes at the folded side of the dough. I just kept on trying to make the best of it every turn. The end result was workable but some of the edges of the dough were messy and I decided to cut some dough off.
I used half the dough but the 15×20 inch rectangle was a bit too big to fit on my baking sheet so I halved the rectangle and made a smaller braid. I filled the braid with home-made red gooseberry preserves. From the other half of the dough rectangle I made rolls (but that didn’t go that well that the end result is photogenic enough to post 😉
My braid browned a bit too much on the bottom so this influenced the taste. My home-made preserve was rather tart (I made it with a 2:1 ratio fruit:sugar) and proved to be too tart for the braid 😦 Both the ‘brown’ taste and the tartness of the filling overpowered the taste of the dough so I didn’t taste much of the cardamom and orange zest that was is the dough. The braid was a bit tough, maybe due to the fact that it had to be kneaded for 5 minutes?
I really enjoyed making the dough but I will have to dive into making laminated dough some more before I do a new attempt. I still have half the dough in the fridge, if I have time I’ll make something tomorrow….
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