Summer Berry Danish Braid

Summer Berry Breakfast Danish Braid | completelydelicious.com

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Sweet and buttery homemade danish pastry filled with cream cheese and fresh summer berries.

Course Dessert

Cuisine French

Prep Time 30

Cook Time 30

Chill/Rest Time 2

Total Time 3

Servings servings

Calories 232

Author Annalise Sandberg

Ingredients

For the dough:

1 cup warm whole milk (250 ml)
1 envelope Red Star Active Dry Yeast (2 ¼ teaspoons)
3 cups all-purpose flour (360 grams)
3 tablespoons granulated sugar
1 teaspoon salt
½ cup cold unsalted butter , cubed (113 grams)
3 large egg yolks
1 large egg + 1 teaspoon water , for egg wash

For the filling:

8 oz cream cheese , at room temperature (226 grams)
¾ cup granulated sugar (150 grams)
1 large egg
Approximately 2 cups berries (raspberries, blueberries and blackberries)

For the icing:

1 cup powdered sugar , sifted (227 grams)
2-3 tablespoons milk or cream

Instructions

To prepare the dough:

Combine the warm milk and yeast and stir slightly to combine. Let sit for 5-10 minutes.
Meanwhile, combine the flour, sugar and salt in a large bowl. Add the butter and cut it into the dry ingredients with a pastry blender until the butter is the size of small peas.
Whisk together the yeast mixture and the egg yolks and add all at once to the flour mixture. Stir with a wooden spoon just until it forms a sticky dough. Do not knead.
Cover with plastic wrap and chill for at least 2 hours.
Dump the chilled dough onto a floured surface and roll it into a large rectangle about 15 inches wide. Fold the dough in thirds like you would a business letter, then roll it out again. Repeat 2 more times.
Fold the dough in thirds again and cover with plastic wrap. Chill for at least 30 minutes and up to 3 days, or freeze for up to 1 month.

To assemble the danish braid:

Cut chilled dough in half and roll each out into an approximate 12x6-inch rectangle. Transfer to 2 sheet pans lined with parchment paper. Use a knife to score each rectangle into thirds lengthwise. Cut the outer thirds into 1-inch strips.
With either a mixer or by hand, beat the cream cheese, sugar and egg until smooth.
Spread into the center of each dough rectangle. Top with berries or desired fruit.
To make a braid, take one top dough stip and fold it over the filling. Fold the dough strip from the other side over the top, overlapping the first one slightly. Repeat all the way down.
Cover with plastic wrap and let rise for about 30 minutes. Meanwhile, preheat oven to 400°F. Brush with egg wash and bake until crust is golden about, about 30 minutes. Let cool to room temperature.

To make the icing:

Whisk together the powdered sugar and milk or cream until smooth. Drizzle over the cooled danish braid. Serve and enjoy!

Notes

Note: this recipe makes two danish braids, but if desired the dough for the second braid can be stored in the fridge for up to 3 days and in the freezer for up to 1 month. Thaw before proceeding with the recipe.

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