Apple Danish Braid

Why You’ll Love This Recipe

Apple Danish Braid is a delightful combination of soft, flaky pastry and the comforting flavor of cinnamon apples. The dough itself is wonderfully buttery and light, while the apple filling adds a burst of sweetness and spice. The braid adds a touch of elegance, making this pastry not only a delicious treat but also a visually stunning centerpiece for any occasion. The glaze on top ties it all together with a subtle sweetness that complements the apples perfectly. It’s perfect for breakfast, brunch, or dessert!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 1 package (2 ¼ teaspoons) active dry yeast

• ¼ cup warm water (110°F/45°C)

• 1/3 cup granulated sugar

• 1 cup whole milk, lukewarm

• 1/3 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 teaspoon salt

• 3 ½ to 4 cups all-purpose flour

For the Apple Filling:

• 3 medium apples (peeled, cored, and chopped)

• 2 tablespoons unsalted butter

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon lemon juice

• 1 tablespoon cornstarch (optional, for thickening)

For the Egg Wash:

• 1 egg, beaten

• 1 tablespoon water

For the Glaze:

• ½ cup powdered sugar

• 1 tablespoon milk or heavy cream

• 1 teaspoon vanilla extract

Directions

Making the Dough:

1. Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes, or until the mixture is foamy.

2. Mix the dough: In a large mixing bowl, combine the milk, melted butter, vanilla extract, and salt. Add the yeast mixture and stir. Gradually add the flour, 1 cup at a time, until the dough comes together. You may need slightly more or less flour, depending on the humidity and the size of your eggs.

3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment to knead it for 5 minutes.

4. First rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for 1 to 1 ½ hours, or until doubled in size.

Preparing the Apple Filling:

1. Cook the apples: While the dough is rising, peel, core, and chop the apples. In a medium skillet, melt the butter over medium heat. Add the chopped apples, sugar, cinnamon, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples start to soften. If the filling looks too runny, stir in cornstarch dissolved in a bit of water and cook for another 2-3 minutes until thickened.

2. Cool the filling: Remove the skillet from the heat and let the apple filling cool to room temperature.

Assembling the Danish Braid:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Shape the dough: Once the dough has risen, punch it down and roll it out into a large rectangle, about 12×15 inches. Place it on the prepared baking sheet.

3. Create the braid: On the longer sides of the dough, use a sharp knife to make diagonal slits about 1 inch apart, from the edge to about 1 inch from the center. Leave the center section of the dough intact to hold the filling.

4. Add the filling: Spread the cooled apple filling down the center of the dough, leaving the slits on the sides uncovered.

5. Braid the dough: Starting from one end, fold the dough strips over the filling, alternating sides to form a braid. Pinch the ends of the dough together to seal the braid.

Baking the Danish:

1. Egg wash: Brush the top of the braid with the beaten egg mixed with water. This will give the pastry a beautiful golden color when baked.

2. Bake: Place the pastry in the preheated oven and bake for 25-30 minutes, or until the braid is golden brown and fully baked.

Glazing the Danish:

1. Prepare the glaze: While the Danish is baking, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth and pourable.

2. Glaze the braid: Once the Danish is out of the oven and has cooled slightly, drizzle the glaze over the top.

Serving:

Let the Apple Danish Braid cool for about 15 minutes before slicing. It’s delicious warm or at room temperature and pairs perfectly with a cup of coffee or tea!

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 45 minutes (including filling preparation and dough rising time)

• Cook Time: 25-30 minutes

• Total Time: 2 hours (including dough rising time)

Variations

• Berry Danish Braid: Replace the apple filling with mixed berries such as raspberries, blueberries, and blackberries. Add a bit of lemon zest to the berry mixture for extra brightness.

• Cream Cheese Filling: Spread a layer of sweetened cream cheese along with the fruit filling for a rich and creamy texture inside the braid.

• Pecan Streusel: Add a crunchy streusel topping by mixing chopped pecans, brown sugar, butter, and flour and sprinkling it on top before baking.

• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make the dough gluten-free. Make sure your filling ingredients are also gluten-free.

Storage/Reheating

• Storage: Store any leftover Danish in an airtight container at room temperature for 2-3 days. To keep the pastry fresh, wrap it tightly in plastic wrap.

• Freezing: You can freeze the assembled, unbaked braid. Wrap it tightly and store it in the freezer for up to 3 months. When you’re ready to bake, let it thaw in the refrigerator overnight and then bake as directed.

• Reheating: To reheat, place slices in the microwave for 10-15 seconds, or bake in a 350°F (175°C) oven for about 10 minutes.

FAQs

Can I use store-bought dough?

Yes, you can use store-bought puff pastry or croissant dough if you’re short on time. Simply roll it out to the desired shape and proceed with the filling and baking instructions.

Can I make this braid the night before?

Yes, you can prepare the braid the night before, cover it tightly, and refrigerate it overnight. In the morning, let it come to room temperature and rise slightly before baking.

Can I use other fruits in place of apples?

Absolutely! Pears, peaches, or even plums make excellent alternatives to apples. Just be sure to adjust the cooking time for softer fruits.

How do I prevent the filling from leaking out?

To prevent leakage, ensure the braid is tightly sealed at both ends, and be careful not to overstuff the center with too much filling.

Can I skip the glaze?

You can skip the glaze if you prefer a less sweet version of the Danish, or you can dust the top with powdered sugar for a lighter finish.

Conclusion

Apple Danish Braid is an irresistible pastry that combines the comfort of apples and cinnamon with a beautifully braided, flaky dough. It’s a showstopper perfect for holidays, brunches, or any occasion where you want to impress. The combination of buttery dough, spiced apple filling, and the drizzle of sweet glaze will have everyone coming back for seconds. Whether served warm out of the oven or as a decadent dessert, this Apple Danish Braid is sure to become a favorite in your baking repertoire!

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