Danish Pastry Braid with Butter Cream Filling and Cinnamon

Danes love their pastry also called wienerbrød. Outside of Denmark people call our wienerbrød a Danish. It comes in may different shapes and with all kinds of fillings. Making your own wienerbrød can be a very time-consuming project, but the end results is worth it. Now that the days are getting shorter and colder, many Danes spend the day making their own wienerbrød.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Danish Pastry Braid with Butter Filling and Cinnamon 

makes 2 braids

4½ tbsp. active dry yeast or 50 grams fresh active yeast

1 cup milk

450 g/15 oz. flour

2 tbsp. sugar

½ tsp. salt

2 eggs, room temperature

1½ cups cold butter (345 g)

Butter filling:

5 tbsp. powdered  sugar

150 g/5 oz. butter

3-4 tbsp. cinnamon

white Icing:

100 g/3.5 oz, powdered sugar

1 tbsp.  boiling hot water

chocolate icing:

100 g/3-5 oz. powdered sugar

1-2 tbsp. boiiling hot water

To make dough, dissolve active dry yeast in half of the the warm milk. Let stand 10 minutes. , sift flour and combine with  sugar and salt. Add yeast and milk after 10 minutes and two beaten eggs. Beat until smooth. Cover and refrigerate 2 hours.

To make butter filling, cream sifted powdered  sugar and butter together to a smooth cream. Set aside.

On a lightly floured surface, roll out the dough to a thickness of ½ Inch and 16 to 20 inche square.. Spread small pieces of butter on 2/3  of the dough. The butter must have the same consistency as the dough ; if it is too soft it melts into the dough. Fold together into three layers like folding a napkin. Roll out and spread more butter on the dough half, fold again, chill every time you roll out and repeat two times. Wrap dough and chill 30 minutes or overnight.

Preheat oven to 400°F.

To make  braids, divide chilled dough into two parts. Roll each part into a 6 x 12 inche rectangle. Spread butter filling down the length of the rectangle. Drys with cinnamon. Cut slanting strips of 3/4 inch interval along both sides towards the center. Fold strips over the filling in a criss-cross manner. Place both braids onto baking sheets lined with parchment paper and let rise for 15-30 minutes until pastry appears puffy. It will double in size. Brush with water and bake 12-15 minutes.

To make white icing, cream powdered sugar and hot boiling water.

To make chocolate icing, cream powdered sugar, cocoa and hot boiling water together.

To finish the braid, pour white icing over braids in a criss-cross pattern and then pour chocolate icing over  braids in a criss-cross pattern.

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