Almond Berry Danish Braid
This Almond Berry Danish Braid is not just a delightful treat; it's a labor of love that I cherish deeply. This recipe hails from my early baking adventures and has become a family favorite over the years. The buttery, flaky pastry is intricately braided with layers of luscious almond filling and sweet, tangy berry jam, creating a beautiful centerpiece for any brunch. While it does require time and care to prepare, the end result is a stunning pastry that is perfect for sharing. Your patience will be rewarded with golden-brown layers that are as pleasing to the eye as to the palate.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
water
1/4 cup (heated to 110 degrees)
dry yeast
2 1/2 teaspoons (sprinkled over water)
milk
1/2 cup (at room temperature)
large egg
1 (at room temperature)
sugar
1/4 cup
salt
1 teaspoon
unbleached flour
2 1/2 cups
unsalted butter
8 ounces (cold, cut into 1/4 inch thick slices)
blanched almonds
1 cup
powdered sugar
1/2 cup
unsalted butter
2 tablespoons (at room temperature)
almond extract
1/2 teaspoon
large egg white
3 (lightly beaten; one for the filling)
fresh berries
2 cups (crushed)
sugar
1 cup
lemon juice
1 tablespoon (add more to taste)
raw sugar or crushed sugar cube
(for sprinkling)
sliced almonds
(for garnish)
strong coffee
4-6 tablespoons
powdered sugar
1 cup
Instructions
1
Begin by pouring the warm water into a large mixing bowl, then sprinkle the dry yeast over the top and let it sit for about 1 minute until softened.
2
Stir in the room-temperature milk, the large egg, sugar, and salt. Whisk these ingredients together until fully combined.
3
In a food processor, combine the unbleached flour with the cold sliced butter. Pulse the mixture about 8-10 times until the butter is roughly cut into pieces no smaller than 1/2 inch in diameter.
4
Carefully add the flour mixture to the yeast mixture and gently fold with a rubber spatula until the dry ingredients are moistened. Ensure the butter pieces remain visible and not fully blended.
5
Cover the bowl with plastic wrap and refrigerate the dough overnight, or up to 4 days if needed.
6
When ready to use, lightly flour a work surface and turn the chilled dough out onto it. Flour the top of the dough as well, then flatten it into a rough square.
7
Roll the dough out to a 16" x 16" square. Fold it into thirds like a business letter and turn it so the folded side faces your left.
8
Roll the dough out again to a 10" x 24" rectangle, fold it into thirds once more, and rotate to keep the closed side on your left.
9
Roll into a 20" x 20" square, then fold again into thirds and turn the closed fold to your left.
10
Finally, roll out to a 10" x 20" rectangle and fold into thirds one last time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, up to 2 days. This dough can also be frozen for up to a month, just thaw in the refrigerator overnight when ready to use.
11
To prepare the almond filling, process the blanched almonds, sugar, and room temperature butter in the food processor until finely ground. Add almond extract and 2 tablespoons of the beaten egg white, and process until fully combined. Store in an airtight container in the refrigerator until needed.
12
For the berry jam filling, combine the crushed berries and sugar in a saucepan. Cook over low heat, stirring continuously, until most of the liquid has evaporated and the mixture is glossy. Stir in the lemon juice, then cool to room temperature before storing in an airtight container in the fridge.
13
Now it's time to assemble the Danish Braid! Divide the chilled danish dough into two portions. On a lightly floured surface, roll each portion out into a 10" x 16" rectangle and transfer to a parchment-lined half sheet pan.
14
Spread a portion of the berry filling down the center third of each rectangle, then top with a portion of the almond filling. (You may have extra filling left over.)
15
With a pizza cutter or sharp knife, cut 12-14 slanting lines down each side of the dough, angling the cuts from the filling towards the edges, about 3/4 inch wide.
16
Alternately fold the strips of pastry over the filling, crisscrossing them as you go. Press the ends to seal and reshape the braid as needed.
17
Brush the top with the remaining egg white, then sprinkle with raw sugar and sliced almonds.
18
Cover the braids with a kitchen towel and let them rise at room temperature until puffy, about 30 minutes.
19
Preheat your oven to 400°F (200°C) and bake the braided pastries in the center of the oven for 15-20 minutes, until golden brown.
20
While the pastries are cooling, make the glaze by mixing the strong coffee with powdered sugar until smooth. Spoon this glaze into a zip-lock bag, seal it, and snip off a corner to create a makeshift piping bag.
21
Once the Danish Braid has cooled slightly, drizzle the coffee glaze over the top in a squiggly pattern and let it set.
22
Slice, serve, and enjoy your stunning Almond Berry Danish Braid!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Almond Berry Danish Braid?
An Almond Berry Danish Braid is a buttery, flaky pastry filled with luscious almond filling and sweet, tangy berry jam, typically served at brunch.
How do I activate the yeast for this recipe?
Pour 1/4 cup of warm water (110 degrees) into a bowl, sprinkle 2 1/2 teaspoons of dry yeast over it, and let it sit for about 1 minute until softened.
What temperature should the milk and egg be?
Both the milk and the large egg should be at room temperature when added to the yeast mixture.
How should I prepare the butter for the dough?
The butter should be cold and cut into 1/4 inch thick slices before being pulsed with flour in a food processor.
How many times should I pulse the flour and butter?
Pulse the mixture 8 to 10 times until the butter pieces are roughly 1/2 inch in diameter and still visible.
How long should the dough be refrigerated initially?
The dough should be refrigerated overnight, or it can be kept in the fridge for up to 4 days.
What is the first step in rolling out the dough?
Lightly flour a surface, flatten the chilled dough into a square, and roll it out to a 16 by 16 inch square.
How do I perform a business letter fold?
Fold the rolled-out dough into thirds like a business letter and turn it so the folded side faces your left.
How many rolling and folding sequences are required?
The dough is rolled and folded into thirds a total of four times to create the necessary pastry layers.
Can the Danish dough be frozen?
Yes, the dough can be wrapped in plastic and frozen for up to one month; thaw it in the refrigerator overnight before use.
How do I make the almond filling?
Process blanched almonds, sugar, and room temperature butter until ground, then mix in almond extract and 2 tablespoons of egg white.
How is the berry jam filling prepared?
Cook crushed berries and sugar over low heat until the liquid evaporates and the mixture is glossy, then stir in lemon juice.
Does the berry jam need to cool before assembly?
Yes, the berry jam should be cooled to room temperature before being added to the dough.
How many portions do I divide the dough into for braiding?
Divide the chilled Danish dough into two equal portions to create two separate braids.
What size should each dough portion be rolled out to?
Roll each portion of dough into a 10 by 16 inch rectangle on a lightly floured surface.
How do I arrange the fillings on the dough?
Spread the berry filling down the center third of the rectangle and then top it with the almond filling.
How do I prepare the sides of the dough for braiding?
Cut 12 to 14 slanting lines down each side of the dough, angling from the filling to the edges, about 3/4 inch wide.
How is the braid actually formed?
Alternately fold the cut strips of pastry over the filling in a crisscross pattern, pressing the ends to seal.
What is used for the egg wash?
Brush the top of the braids with the remaining lightly beaten egg white.
What toppings are added before the final rise?
Sprinkle the braids with raw sugar (or crushed sugar cubes) and sliced almonds.
How long do the braids need to rise?
Cover the braids with a towel and let them rise at room temperature for about 30 minutes until puffy.
What is the baking temperature for the Danish Braid?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
How long should the pastry bake?
Bake the braids in the center of the oven for 15 to 20 minutes until they are golden brown.
How do I make the coffee glaze?
Mix 4 to 6 tablespoons of strong coffee with 1 cup of powdered sugar until the mixture is smooth.
When should I apply the glaze to the pastry?
Drizzle the coffee glaze over the Danish Braid once it has cooled slightly.
What kind of berries should I use?
The recipe calls for 2 cups of fresh berries, crushed, such as raspberries, blueberries, or blackberries.
Is the almond filling stored in the fridge?
Yes, store the prepared almond filling in an airtight container in the refrigerator until you are ready to assemble.
Can I use a pizza cutter for this recipe?
A pizza cutter is recommended for cutting the slanting lines into the dough for the braiding process.
How do I apply the glaze if I don't have a piping bag?
You can use a zip-lock bag, seal it, and snip off a small corner to create a makeshift piping bag for the glaze.
How should I serve the final product?
Wait for the glaze to set, then slice the braid and serve it warm or at room temperature.