Danish Braids: Daring Bakers June Challenge

 

Call me Murphy because if anything could go wrong, it already has.  You know when you get to the end of a very long post and you see that spinning wheel?  The one that indicates that something’s not quite right with your browser?  Yes.  That would be me about 3 minutes ago.  And now I’m supposed to start over because the whole freaking thing is gonzo. *sob* It all happened when I clicked on that link for the Daring Bakers Blogroll…Can you believe it?

It’s 12:46 am, and it’s posting day for the Daring Bakers, something I can’t wait for each month.  And this month in particular, since I’m one of the hosts, you’d think I’d have things all wrapped up.  I’ve had Danish Braid on the brain for about three months now, from thinking about choosing the recipe, to choosing it, to testing it, and baking it four different ways…and now it’s time to raise the curtain and what do you think?

*crickets…*

My browser quits on me and my post is lost.  Crappity crap crap.  It’s kind of like not showing up for your own party.

It’s bad enough living in the farthest Southwest corner of the U.S. and always, always, always being the very last to be able to post, counting the minutes until midnight, barely waiting for my time to let it rip.  But have my browser quit on me?  That’s just wrong.

Ahhhhh…..I guess I should have written this post a month ago, right?  Set it to fly when the clock hit midnight?  But no.

I’ve had Italy on my brain along with Danish Braid, because we’re leaving in two days.  Two.  So this is my punishment for not being ready.

Nevertheless, it’s time to give this another go.  To write again that which has been lost.  Right?

Um, nope.  I have no energy at this point.  Forgive me.

With what little grace I have at this point (like, ZERO?), it is so important to me to say thank you to Ben of What’s Cooking? for being my co-host for this month’s Daring Baker Challenge.  THANK YOU BEN!   I know Ben would have more dignity than I do right now.  *sigh* Right Ben?

Okay, enough of the melodrama and on with the pastry.

Danish Braid anyone?

This completely fabulous recipe is Sherry Yard’s from The Secrets of Baking, and what a lovely recipe it is.  Cardamom, orange, vanilla…and lots of options for making it your own.  If you’ve ever wondered about whether you could make pastry, this is the recipe for you to try.  But I’m biased. I could have eaten all of it myself.

DANISH BRAID

Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then 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.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    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 2 days, or freeze for 1 month.

DANISH DOUGH

 

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
½ cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
¾ teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
½ vanilla bean, split and scraped
2 large eggs, chilled
¼ cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
½ pound (2 sticks) cold unsalted butter
¼ cup all-purpose flour

DOUGH
Combine  yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK

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 18 x 13 inches and ¼ 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 a 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 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third 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 single 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.  Danish dough will keep in the freezer for up to 1 month.


 

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
½ cup sugar
1 tsp. ground cinnamon
½ vanilla bean, split and scraped
¼ cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a saute 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’ve 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.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

Notes:

  • I made two braids:  one with apple filling, and the other with a combination of strawberry jam & pastry cream.  I took the jam & pastry recipes from the Beatrice Ojakangas recipe for Danish Braid in Baking with Julia.  They are quickly and easily made in the microwave and were very good.
  • I also made Danish Envelopes folded two ways.  Each had the apples described above, but also with a filling of 8 oz. cream cheese, 1/4 c. demerara, 1/2 egg,  and 1/2 tsp. vanilla well mixed and dolloped onto the apples. I sprinkled chopped pecans over the filling, baked them, and then drizzled dulce de leche over the top.  Mmmm….
  • Speaking of those apples — they’re delicious.  This would make a beautiful pie filling or ice cream topping, or…add some nuts and just enjoy.
  • The egg wash for the top of the braid will produce a very brown crust, so be prepared.
  • Absolutely read the recipe several times before you begin.  The recipe is very straight forward unless it’s not carefully read.
  • Make sure you don’t cheat on the 30 minute refrigeration times between turns.  The gluten needs to rest, and the butter to chill.
  • If your kitchen is above 80 degrees F, the butter will most likely pose a problem, so make sure all your ingredients are cold to begin with, and if need be, refrigerate when necessary along the way to keep things cold.
  • Make sure the “fringe” on the dough for the braid isn’t cut too long or the filling will ooze out during the proof time, or even worse, during baking.  Hmmm…did I do this?
  • I used green cardamom pods for this — about 16.  It’s time consuming to crack them and grind the seeds, but worth it.  The dough is very aromatic, and the pastry very special.

 

 

 

Please take time to visit the other Daring Bakers to see their sweet and savory, nutty, fruity Danish Braids. They’re amazing, as always, and far more entertaining than I am at this point.

Somebody needs to hose me down.

And here’s a quick look at round two with my Danish Envelopes.  To get the rounded ones, I placed them in a Texas style muffin pan and wrapped the corners up over the filling.  Cute little things if I might say so myself.  Wish I had one right now, and I’d drown my sorrows in that yummy pastry.

Look how much nicer my dough was the next time.  All straight and perfect! Such lovely dough to work with. Okay, forget hosing me down.  Just wrap me in this dough, and I’ll be happy.

 

 

 

 

120 thoughts on “Danish Braids: Daring Bakers June Challenge

  1. fabulous looking pastries kelly, especially the litte envelopes – i tried this too but yours are far more sophisticated!

  2. Kelly, you have won my heart. Thank you so much for choosing such a wonderful recipe.
    I’m so going to make this again.
    xx fanny

  3. Hose you down!;) ha for a really incredible beautiful pastry that I would never never have done on my own. I love these things that you look at and think “ha ha just no way am I trying that” and then it’s just totally loverly! Really this was grand.
    Have a perfectly grand time in Italy. May the computer force be with you from now on.
    And dang your little envelopes are gorgeous!!
    Thanks a million on this one.

  4. Thanks kelly for the great challenge! I have never made laminated doughs until now!!
    Your pics look great!!
    Good trip to Italy! ^_^

  5. Kelly, thanks for hosting this month – love your braids, especially the cherry one. Sorry to hear about your computer – it’s a rule isn’t it, that they let you down when you need them the most.

  6. Don’t you just hate when that happens? I can just hear the colourful language all the way to Canada. Your step by step is fabulous and the braid, after all, is incredible. You’re officially allowed to go on your vacation now and once you’re having a glass of wine in a lovely outdoor cafe, all will be good with the world. Have a great trip and thanks for being a good host.

  7. Stoopid intarwebs! But your pastries are all gorgeous! And THANK YOU for a wonderful challenge… I just loved this one!

  8. Beautiful braids. I love the little ones- I must try those next time. Now that I ahve made them, thanks to you, I have the confidence to make them again! Thank you for a great pick!

  9. Beautiful! Mine are proofing and will be baking in a few hours! I love what you did and I hope to find time to do this again and take more care when doing it (I’m really short on time this month with a wedding next week – have been very busy at home and at work also!). I couldn’t not try this though after seeing all the braids being made! I just had to give it a whirl! Thanks for this challenge!

  10. That sucks so bad when that happens doesn’t it?
    Your braids look so incredibly awesome. I wish I had of made some of the little guys too!!!

  11. Sorry you lost your post, that’s so frustrating when that happens! Your Danishes look great! Thanks for hosting this month and being so helpful with all of our questions!

  12. Sorry you lost your post, that’s so frustrating when that happens! Your Danishes look great! Thanks for hosting this month and being so helpful with all of our questions!

  13. Thanks for such a great challenge this month! I really enjoyed it. Your braids and other danishes look fantastic.

  14. Sooo sorry you lost your post. Authoring the blog brings equal amounts joy and frustration. Your pastry is gorgeous and I love the baby pastries. Glad you made it to your party.

  15. Kelly,
    Thanks for such a great challenge this month! And sorry you lost your post. But great challenge and your own braid looks just fab! It was kind of tough with the hot weather here but it still turned out well. Thanks again!

  16. Sorry to hear about your technical difficulties. That would have probably drove me to tears 🙁
    Your post and photos look wonderful though. I can’t believe you made the braid that many times and so many variations!
    Thanks for hosting DB this month. This was a great choice.

  17. Kelly, thank you so very much for such a wonderful challenge this month.From amongst all the challenges I’ve participated in, this one is my favourite. I never thought I’d be able to pull this off. But I did! 😀 Thank s a lot 😀

  18. Initially, I thought of Murphy Brown but then…. I LAUGHED!! Thanks you for my first laugh of the day and thanks to you and Ben for a great challenge!!!!! Thanks to you guys and a few other helpers I have conquered my fear of yeast!!!
    And whatever twists and turns you have in getting it out there, EVERYTHING that comes out of your kitchen is wunerful!!!
    Have a great time in Italia, we’ll miss ya……uh, daily updates would be nice!!!! LOL

  19. Great challenge and love your post! I had a great time with this challenge. Wish I would have tried the little danish. Great pictures!

  20. First of all, your photos are absolutely stunning. I love what you’ve done!! And I love your pictures – I think if I would have seen them to start, I wouldn’t have been quite so scared on this challenge!! Thanks so much for hosting – this was a fun and delicious learning experience.

  21. I bow to you, master of the Danish braid! Photos gorgeous, notes spot-on. Thanks for such a fun challenge. Sorry about the dreaded spinning beachball — I know the feeling all too well.
    Bon voyage!

  22. BEAUTIFUL, delicious work – the braids are perfect and all those little danishes…well let’s just say if I could reach through the screen and grab ten I would. Thanks so much for choosing this challenge – it was a really great learning experience for me 🙂

  23. Absolutely beautiful! Your photos & presentation totally made up for any lack of grace you thought you omitted in writing up your post. Yikes… I would have lost my mind if that happened. On the up side, you’re leaving for Italy soon. I’m so jealous that I could scream! If you have a chance, then please email me a note of where you’re going or where you went depending on your schedule. 😉
    Thank you for hosting such a delightful challenge. I enjoyed every part of making this treat. This was the first time I had ever done anything like it & I’m already planning to do it again with some tweaking to improve the end result. Gracie mille!
    xoxox Amy
    P.S. Have fun in Italia!

  24. Your Danish braids look wonderful and I love your descriptive post.
    Thank you Kelly, for choosing and hosting this challenge. I really enjoyed this one (and will do it again)and would have never attempted it otherwise.

  25. Your Danish Braids turned out beautifully. Even though I may not have been to thrilled about a gluten dependent first challenge, thank you for it.

  26. Thank you so much for hosting this! I’ve been wanting to try Danish Braid since I coughed up $50 to buy my first real cookbook “Baking with Julia” nearly 10 years ago ( a double page photo centerfold photo!). …I needed the Daring Bakers to remind me to do it!

  27. Kelly you did such an amazing job hosting this month! thanks for the great challenge. Sorry about your post (stupid internet), both your braids and pastries look amazing!

  28. Keyy,
    Amazing post, pictures, challenge, braids, and assorted pastries. Well done . Thanks for hosting this event this month with Ben.

  29. Of course yours look so delish! Thank you so much for hosting this month’s challenge. I’m in love with Danish Braids now, even though making one wasn’t a walk in the park. I’ll certainly try my hand at more now!

  30. i share your grief! but still my huge THANK YOU to you for choosing the most delicious challenge yet. your braids look awesome and trust me this is going to be a repeater often in my kitchen!

  31. What beautiful braids and pastry! Thank you for hosting this month and for a great challenge – this is one of those recipes that I WILL be making again and I’m already looking forward to it!
    Enjoy Italy!
    Sarah

  32. You take some incredibly beautiful photos hotstuff! Love the pics that accompany the recipe. Just gorgeous. Thanks so much for hosting this month with Ben~ you guys totally rock. But you knew that. I had a lot of fun with this one!

  33. I had the same problem Kelly! My post was perfectly written and somehow I managed to delete everything above the recipe! gah! It is definitely frustrating!
    All of braids and pastries look amazing! Great job! Thanks for picking such a fun challenge! I have to say its probably my favorite that I’ve done since joining the DBs! Thanks!

  34. Thanks for the comments! Sorry I missed this month’s challenge. I still plan on baking the danish braid’s once we have moved and settled in. Your pictures make me hungry and make me really want to do this challenge!
    Thank you for such a fun challenge.

  35. Sending you a virtual HUG. Isn’t it always the way that technology fizzles out on us when we most need it? Your braids are gorgeous! SO are the cute envelopes at the end. THANK YOU so much for choosing this recipe. Never would have attempted Danish otherwise and it was a BIG hit! Go Daring Bakers!!

  36. Kelly, I can’t thank you and Ben enough for a thoroughly fantastic choice this month. Challenging… and very very rewarding. I made it not once but twice… two different weekends. I’m sorry your browser went *pffft* on you as I know what kind of panic sets in (yeah, I’ve had it happen JUST as I was in the throes of trying to get my DB post up right about midnight). Your results are phenomenal and again I thank you and Ben very very much for a fantastic choice this month. I even bought the book!!!

  37. thanks for hosting such a great challenge. this recipe is a keeper! your braids look beautiful… sorry about your browser going bonkers on you.

  38. Your braids look beautiful! Thank you for hosting this month’s challenge. I really enjoyed the Danish braid and am so happy to have had the experience making this recipe. This is definitely a recipe I’ll use again.

  39. oh I hate it when my post just disappears like that! But your braids look wonderful, not to mention your apple-cream cheese-dulce de leche pastries, dear god!
    Best of luck in Italy, I wanna hear all about it when you come back, just thinking of Sorrento makes me swoon.

  40. This was SUCH a great challenge! I honestly wasn’t so excited about it but loved it. I had a picture almost identical to you last dough one but decided to delete it. Thanks for hosting!

  41. If I did not eat braids all month long I might be able to squeeze my behind in one of your suitcases and scream “surprise” as you Hubbs unpack….well….have fun in Italy and please take a gazillion pictures!
    As I told you the other day, thank you for my ne favortie braid recipe and I am looking forward to making the apple filling this winter!

  42. Thanks Kelly for hosting this month’s challenge and it was indeed a challenge for me. My dough didn’t rise enough! *sob*

  43. Wonderful recipe…something I had never thought to make in my own kitchen. I cannot wait to tackle this one again when my schedule dies down. I have so many ideas and am excited to “practice!” Thank you so much for a great choice!

  44. HI!
    I have to thank you so much for this challenge. I loved it! I made one of my braids with dark cherry jam and mascarpone and the other one with the apple filling.
    Your are wonderful and I loved the small pastries. Congratulations!

  45. Thanks for a fun challenge! Your tips were a saving grace! This dough was to die for and I really need to do some experimenting with it! Thanks again!

  46. Sorry about your post, but thanks for the wonderful challenge, everything I hoped for with the daring bakers, new technique, tricky stuff, flexibility for flavors, DELICIOUS PASTRY thanks, it was wonderful!

  47. Dignity, my dear friend, what’s that? Hehe. It was one of the greatest honors to co-host this event with you. I have been seeing so many braids today that I am sure I will dream Danish tonight. :-p

  48. This was the best challenge yet!! I loved every minute of the prep and while it was baking….OH MY!!! And the taste was out of this world. Thank you so much.

  49. I so appreciated this challenge…And challenge it was, as you read with my lack of, um mise en place. But thank you so much for introducing something that I will certainly bake again and again – without fear.
    Would you believe I had the same spinning, continuous crashing of Firefox too? All set to post at the stroke of twelve only to have everything evaporate over and over again.
    Your post still ended up great and your photos are wonderful.
    Thanks again.

  50. This was my first challenge and it was amazing I am going to bake another braid to take to my friends house for the 4th of july. Thanks so much for this challenge and yours look mouth watering

  51. You have mucho perseverance! But your post is definitely worth it to the rest of us. I’m saving this one for fall, since it’s about 110 here and I’m trying to not use my oven any more than necessary right now.

  52. First of all – thank you for hosting this challenge! It was a huge hit in our house! Your braids and pastries all look so delicious. Fabulous!

  53. Your Danish Braid & Pastries look fantastic! I like the fillings you chose! Perfect!
    Thanks for making me overcome my fears of laminated dough! I really loved that challenge!
    Cheers,
    Rosa

  54. Kelly,
    Sorry you had such a tough time with your post, but think of all the good karma you’ve accrued introducing us to this wonderful treat. This recipe (although I’ll continue to make a few modifications) will be a permanent fixture in my repertoire. THANK YOU!!!!
    Jane of VeganBits.com

  55. Too bad about your post getting lost in cyberspace!! I’m impressed with all the variations on Danish pastry that you did! Love the step-by-step photos too. Thanks for picking a great, challenging, delicious recipe.
    Shari@Whisk: a food blog

  56. Thank you for such a wonderful challenge. Although I preferred Beatrice Ojakangas ‘s recipe, this one was also a hint. Next time, I’ll sure try the apple filling. Your braid is gorgeous (love the color)and I also baked 9 danishes out of the 2nd half 😉

  57. Thank your for such an excellent challenge!! Your braid and individual pastry’s look great. June was a wonderful month thanks to you and Ben.

  58. Thank You for hosting such a fun and TASTY baking challenge. I’m sorry that your post was lost, i’ve had that happen before and it was so infuriating. Your braids look amazing though, you were definitely the Danish Braid queen this month!!!

  59. They look divine!! I can’t wait to make them again preparing small ones like you did..
    Thank you for giving us a great challenge Kelly.. I would like to say it was fun…but stressed was more the adjective I would use! 🙂 I learned something new and that I will carry with me the next time I make these!
    Salut to you and have a wonderful trip!
    Ciao!

  60. Your braids look amazing! I will have to try the strawberry and pastry cream filling next time as well as the envelopes. THanks for this great challenge.

  61. Hi Kelly!
    Sorry about the glitches in your computer- I know that tear your hair out stomp on the computer type feeling xox
    Just wanted to tell you that your pastry is beautiful and to thank you for all of your hard work cohosting with Ben this month- you’re fab!
    Hope you’re enjoying a well deserved break in Italy (color me green with envy ;)here )
    xoxo

  62. Hi Kelly, I’m sorry I’m late but I was outta town. Have to thank you for co-hosting my best DB challenge to date. It was fabulous, the flavours were terrific…& it’s had an amazingly good response across most DB blogs! Your Danish looks out of this world GOOD…the envelopes are adoreable & so are the Texan muffin thingies! I could go on & on…but had better stop!! BIG THANK YOU!!!

  63. Kelly, Thank you so much for selecting and hosting this challenge. I loved it. I am going to make this one again and again and I have you and Ben to thank for it. Your braids are gorgeous!

  64. Wow, amazing post. Those braids look delicious!
    Really, again, quite inspiring … both from an aspect of blog quality AND of sheer cooking goodness.

  65. dulce de leche…mmm!!! your braids and envelopes are beautiful! thank you SO much for picking this challenge. you truly challenged me to tackle laminated dough, something i never in a million years would have made on my own!

  66. I want to offer much belated thanks to you and Ben for choosing this, my favorite of the dozen or so daring baker challenges in which I’ve had the honor to participate. I had fun. AND I learned things I KNOW I’ll use again. That is the hallmark of the perfect challenge for me.

  67. Although i’m not a daring baker memebr, I did dare to make them, after seeing them at all your daring baker blogs. I’m new to baking and am very happy to have tried something which I was always afraid to make, danish dough. Although, the first time result was not as beautiful, the next time will come for sure! And I believe as long as they taste fanastic, everything else does not matter!
    Thank you for these beautiful and inspiring danish braids!

  68. I’m sorry, but I have to repeat what has already been said in the comment section of this post. From all the challenges of the Daring Bakers I’ve tried so far, I enjoyed this one the most. When I get around to it, I’ll definitely make it again!

  69. Your danish braids look wonderful. I can just taste them. I am of Finnish heritage and have a Beatrice Ojakangas book but not the one you mention. We bake Pulla which is a braided coffee bread. Every finnish home has fresh pulla to serve with coffee. I would love to try one of these danish braids but I’m not certain what the pastry cream is. Did you make it or is it something you purchase. I love your site. Makes me VERY hungry! Thank you for sharing.

  70. I just purchased Beatrice Ojakangus’ book on Scandinavian pastry because I was trying to recreate a memory from my husband’s childhood. I’ve made her easy method Danish Pastry dough twice now. It is so much fun! I think I may just keep making batches and freezing them to have on hand just because I enjoy it so much. Your braids and pockets look scrumptious. And by the way, O’Reilly’s law states that Murphy was an optimist!

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