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Apple Danish Braid

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Apple Danish Braid is a show-stopping pastry that combines buttery, flaky dough with a sweet and tangy cinnamon apple filling. The braided shape adds elegance, while the glaze ties it all together for a perfect balance of flavors and textures. Ideal for holidays, brunches, or cozy afternoon treats, this delicious pastry will impress everyone at the table.

Ingredients

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

Instructions

Making the Dough:

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

  2. Mix the dough: In a large bowl, combine milk, melted butter, vanilla extract, and salt. Add the yeast mixture and stir. Gradually add flour, 1 cup at a time, until dough forms.

  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

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

Preparing the Apple Filling:

  1. Cook the apples: Peel, core, and chop apples. In a skillet, melt butter over medium heat. Add apples, sugar, cinnamon, and lemon juice. Cook for 5-7 minutes until apples soften. If filling is runny, stir in cornstarch dissolved in water and cook for another 2-3 minutes until thickened.

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

Assembling the Danish Braid:

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

  2. Shape the dough: Punch down risen dough and roll it into a 12×15-inch rectangle. Place it on the baking sheet.

  3. Create the braid: Make diagonal slits about 1 inch apart along both long sides of the dough, leaving the center section intact.

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

  5. Braid the dough: Fold the dough strips over the filling, alternating sides to form a braid. Pinch ends to seal.

  6. Egg wash: Brush the braid with the egg wash (beaten egg mixed with water).

Baking the Danish:

  1. Bake: Place the braid in the oven and bake for 25-30 minutes, or until golden brown.

  2. Cool: Let the Danish cool for about 10 minutes on a wire rack.

Glazing the Danish:

  1. Prepare the glaze: Whisk together powdered sugar, milk (or cream), and vanilla extract until smooth.

  2. Glaze the braid: Drizzle the glaze over the cooled braid.

Notes

Berry Danish Braid: Use mixed berries like raspberries or blueberries in place of apples for a tangy twist.Cream Cheese Filling: Add sweetened cream cheese along with the fruit filling for a creamy, indulgent version.Pecan Streusel: Add a crunchy topping by mixing chopped pecans, brown sugar, and butter, then sprinkle on top before baking.Gluten-Free Version: Use a gluten-free flour blend for the dough, ensuring all filling ingredients are also gluten-free.

Find it online: https://cookibly.com/apple-danish-braid/