Wednesday, July 2, 2008

Danish Braid

I'll was pretty excited about partaking in this challenge. The only experience I have with yeast is using a bread maker - and I usually still manage to screw it up somehow.

I really enjoyed making the dough with my KitchenAid mixer - although I'm not sure the mixer was quite capable of handling the dough. It was shaking the entire table! I didn't have any problems rolling the dough. On day 2, when I was going to roll out my braid and fill and bake it - I ran into some issues. I was not able to roll the dough out to the 15 x 18 size, so I did a smaller roll. I chose to make the almond strawberry filling that was used by another one of the DB's. I still had 2 cups of almond meal in my kitchen from the opera cake, so I thought why not? I was originally going to fill with creamcheese and chocolate chips - but I will save that for another time.

I let the bread proof for two hours - but I'm not sure it rised as it should have. After baking the braid, it did not look as flaky as I would've liked. I would like to try this again sometime to see if I have better luck with the yeast rising.


Dolores said...

Beautiful braid... great job!

Miss Sue said...

What a pudge:) Good job Meagan!

Anonymous said...

Sorry if this is a stupid question, but it possible to make this recipe with figs?
A friend gave me a bunch of fresh figs he bought from Holy Food Imports which are really really good, and I figured I'd make something different and fancy to thank him. I saw this recipe and it looks delicious.
Excellent photos btw.

Marcia said...

Really a great job. Waiting you for a tea.