Wednesday, October 22, 2014

Danish Braid

I have been working on a Danish dough recipe that would be easy for the average person to work with whether they have a mixer or not.  It is also important for the recipe to of a size that the average, home baker can work with in a timely manor.  I have a change I want to try then I will post the recipe.

Size wise I wanted the recipe to fit a pound of butter that comes in four sticks.  This gives a recipe that is large enough to make quite a few pastry items so you can store them in your freezer.

Danish Dough by Romina Rasmussen was my starting point.  She is quite well published and owner of
Les Madeleines in Salt lake city.  The changes I made were to accommodate an overnight cooler rise and a change to allow proper baked color without using an egg wash albeit you do lose the shine.  If you wanted to use Chief Rasmussen as is it is perfect without any changes.
I do take a single batch dough and make it two different laminated doughs.  This gives the home baker a size that is easy to work with as well as limits handling time which can detrimental to laminated dough.

Notice too the larger amounts of Cardamon which is balanced with a lemon zest.

1 comment:

  1. This looks delicious!! I wondered if there was a recipe. I clicked on the link, but there is not recipe?