Sour Cherry Danish Braid

If you have been following over the last week you must have known this was coming. Sour Cherry Danish Braid.I have made this in the past with canned cherry pie filling and it was pretty good. It must be better with home made sour cherry filling.I used a recipe in Baking with Julia to bring together my previous posts on:
Sour Cherry Danish Braid

For this recipe I used:

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Danish Pastry Dough

I have been following Joe Pastry for about a year now. He has some great tips and history on baking.

With reading a blog like Joe Pastry it was inevitable that I would need to make pastry. So Danish pastry it was. It had to be at least 10 years since the last time I made it so it was time.

I decided I would use the same recipe that I had used before from Baking with Julia.

Danish Pastry Dough

For this recipe I used:


1/4 Cup Warm Water – 110˚ – 115˚ F
2 1/2 Teaspoons of Dry Yeast
1/2 Cup of Milk – room temperature
1 Large Egg – room temperature
1/4 Cup of Sugar
1 Teaspoon of Salt
2 1/2 Cups of All Purpose Flour
1 Cup of Unsalted Butter (2 Sticks) – Cold, cut into pieces

Danish Pastry Dough – The Ingredients

In a large measuring cup I added the yeast to the warm water and let the mixture soften for a minute.

Danish Pastry Dough – Softening the Yeast

I then added the milk, egg, sugar, and salt and whisked everything together. Then I set the mixture aside.

Danish Pastry Dough – Yeast Mixture with the Milk and Egg

In a mixing bowl I added the flour and chilled butter.

Danish Pastry Dough -Adding the Chilled Butter to the Flour

I worked in the butter with a pastry blender until the pieces of butter were about 1 cm in size (1/2 inch).

Danish Pastry Dough – After the Pastry Blender

I added the yeast mixture to the flour mixture and worked it together into a nice dough with a rubber spatula.

Danish Pastry Dough – Adding the Yeast Mixture
Danish Pastry Dough – After a good Stir

Once mixed, I covered the bowl and put it in the fridge overnight (at least 4 hours).

Danish Pastry Dough – Ready for the Fridge

The next morning I removed the risen dough from the fridge.

Danish Pastry Dough – After Overnight in the Fridge

I put the dough onto a floured counted and brought it together into a square.

Danish Pastry Dough – Forming a Square

I next rolled the dough out into a 16″ square.

Danish Pastry Dough – First Roll
Danish Pastry Dough – First Fold

Now it was time for a fold into 1/3’s.

Danish Pastry Dough – Finished First Fold

Then I rolled out the dough again into a 10″ x 24″ rectangle.

Danish Pastry Dough – Second Roll

And then I folded the rectangle into 1/3’s.

Danish Pastry Dough – Second Fold

Then I rolled out a second 16″ square and folded it into 1/3’s again.

Danish Pastry Dough – Third Roll

Then for the last time I rolled out the dough into a 16″ x 10″ rectangle.

Danish Pastry Dough -Third Fold

I folded the dough into 1/3’s again. I cut the final fold into 1/2.

Danish Pastry Dough – Splitting to Use now And Later

I was going to use 1/2 of the recipe right away and I froze the second 1/2 for later.

Danish Pastry Dough – Ready for the Freezer

I refrigerated the dough for use later in the day.

Baker’s Notes:

  • although there were a few folds that was really the only “technical” part of making the dough
  • if at some point the dough gets too warm, wrap it and put it in the fridge for 30 minutes
  • be sure to measure the temperature of the warm water 110˚ – 115˚ F. Too cold and it wont proof correctly and too warm the yeast will be killed off
  • the dough will freeze easily for up to 1 month

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