Jag har gått med i en bakklubb som heter daringbakers,för att jag tycker det är kul att pröva nya saker och gillar att baka.Min första utmaning heter Danish Braid och är en sorts vetedeg med smör i och jag lyckades!!jag skriver receptet på engelska det blir lättast så..här kommer det;
makes 2-½ pounds dough
1 ounce fresh yeast or 1 tabelspoon active dry yeast
½cup whole milk
1/3 cup sugar
zest of 1 orange,finely grated
3/4 teaspoon ground cardamom
1-½ teaspoons vanilla extract
½ vanilla bean,split and scraped
2 large eggs,chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt
For the butter block (beurrage)
½ pound(2sticks)cold unsalted butter
1/4 cup all-purpose flour
combine yeast and milk in a bowl with a hand mixer on a low speed or a whisk.Add sugar,orange zest,cardamom,vanilla extract,vanilla seeds,eggsand orange juice and mix well.Sift flour and salt on your working surface and make a fountain.Make sure that the "walls" of your fountain are thick and even.Pour the liquid in the middle of the fountain.Whit your fingertips,mix the liquid and the flour starting from the middle of the fountain,slowly working towards the edges.
When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with,around 5 to 7 minutes.You might need to add more flour if the dough is sticky.
1)combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.scrape down the sides of the bowl and the paddle and then beat for 1 minute more,or until smooth and lump free.Set aside at room temperature.
2)After the detrempe has chilled 30 minutes,turn it out onto a lightly floured surface.Roll the dough into a rectangle approximately 18x13 inches and 1/4 inch thick.The dough may be sticky,so keep dusting it lightly with flour.Spread the butter evenly over the center and right thirds of the dough.Fold the left edge of the detrempe to the right,covering half of the butter.Fold the right third of the rectangle over the center third.The first turn has now been completed.Mark the dough by poking it with your finger to keep track of your turns,or use a sticky and keep tally.Place the dough on a baking sheet,wrap it in plastic wrap,and refrigerate for 30 minutes.
3)Place the dough lengthwise on a floured work surface.The open ends should be to your right and left.Roll the dough into another approximately 13x18 inch,1/4-inch-thick rectangle.Again fould the left third of the rectangle over the center third and the right over the center third.No additional butter will be added as it is already in the dough.The second turn has now been completed.Refrigerate the dough for 30 minutes.
4)roll out,turn,and refrigerate the dough two more times,for a total of four singel turns.Make sure you are keeping track of your turns.Refrigerate the dough after the final turn for at least 5 hours or overnight.The danish dough is now ready to be used.If you will not be using the dough within 24 hours,freeze it.To do this,roll the dough out to about 1 inch in thickness,wrap tightly in plastic wrap,and freeze.Defrost the dough slowly in the refrigerator for easiest handling.
makes enough for two braids
½ cup sugar
1 tsp ground cinnamon
½ vanilla bean,split and scraped
1/4 cup fresh lemon juice
4 tabelspoons unsalted butter
Toss all ingredients except butter in a large bowl.Melt the butterin a pan over medium heat until slightly nutty in color,about 6-8 minutes.Then add the apple mixture and saute until apples are softened and caramelized,10 to 15 minutes.If you chosen fujis,the apples will be caramelized,but have still retained their shape.Pour the cooked apples onto a baking sheet to cool completely before forming the braid.(if making ahead ,cool to room temperature,seal and refrigerate)
makes enough for 2 large braid
1 recipe danish dough
2 cups apple filling,or jam
for the egg wash,1 large egg
1)line a baking sheet with a silicone mat or parchment paper.On a lightly floured surface,roll the danish dough into a 15x20 inch rectangle 1/4 inch thick.If the dough seems elastic and shrinks back when rolled,let it rest for a few minutes,the roll again.Place the dough on the baking sheet.
2)along one long side of the pastry make parallel,5 inch-long cuts with a knife or rolling pastry wheel,each about 1 inch apart.Repeat on the opposite side,making sure to line up the cuts with those you´ve already made.
3)spoon the filling you`ve chosen to fill your braid down the center of the rectangle.Starting with the top and bottom "flaps",fold the top flap down over the filling to cover.next fold the bottom flap up to cover filling.This helps keep the braid neat and helps to hold in the filling.Now begin folding the cut side strips of dough over the filling,alternating first left,then right,left,right,until finished.
4)preheat oven to 400degreesF.position a rack in the center of the oven.bake for 10 minutes,then rotate the pan so that the side of the braid previously in the back of the oven is now in the front.lower the oven temperature to 350 degrees F and bake about 15-20 minutes more or until golden brown.cool and serve the braid either still warm from the oven or at room temperature.The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2days,or freeze for 1 month