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My review
Apple Danish
12
kunes5
"Delicious! Always get 'ummm!' responses when I serve this. The Danish has apple filling and is topped with a browned butter glaze."
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Ingredients
2 h 35 m servings 337Original recipe yields 8 servings (1 12-inch long braid)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
- Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
- Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
- Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
- Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
- To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.
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Footnotes
- Editor's Note
- Instant yeast, or bread machine yeast, doesn't require "proofing" and can be mixed directly with the flour. To substitute active dry yeast, pour 3/4 cups warm, not hot, water (110 degrees F/45 degrees C) into a small bowl. Sprinkle the yeast onto the water and stir to dissolve. Set the bowl aside for 5 to 10 minutes. The yeast will resemble a creamy foam. Stir the dissolved yeast into the flour mixture and proceed with the recipe.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 4044 Ratings
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Most helpful positive review
2/21/2011
Very nice. I used regular yeast and desolved it in the warm water with a little sugar. A little grated lemon rind ads a nice flavor to the dough. If the apples are very sweet I would use less su...
Most helpful critical review
4/22/2012
I made this without the glaze, in attempt to decrease the sugar content, and it was basically an apple stromboli. Either make the glaze or look for a crust that is more pastry-ish.
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2/21/2011
Very nice. I used regular yeast and desolved it in the warm water with a little sugar. A little grated lemon rind ads a nice flavor to the dough. If the apples are very sweet I would use less su...
3/17/2011
I thought this turned out excellently! I was a bit scared because I didn't see it rising much, but then I'm pretty new to breadmaking and I take it this type of pastry isn't intended to have th...
11/23/2011
This was an easy recipe to make, and so yummy!! I did not make the glaze, but did the following instead. I mixed two tablespoons of milk with a teaspoon of vanilla flavor and a table spoon of wa...
5/11/2011
I can't believe how few ratings there are on this recipe. I love it. Love, love it. This is going to be my go to recipe for sweet bread. I do think that the baking temp/time is a little bit off...
8/3/2012
Oh my GOODNESS! This was such a special treat, we loved it! I will definitely make this again for sure! Awesome recipe!
1/21/2012
This is delicious. Followed to the tee except for the glaze. I adjusted milk to 1/2 a cup to make and brush it over the dough after baking. Creates a shiny, flavorful glaze without the heavy ...
11/2/2011
This is an easy delicious way to get danish. I've made it with apple filling and cheese filling both were delicious. My next filling for this dough is going to be raspberry.
5/31/2014
AWESOME! I've never made a Danish before but omg the flavor is so good. I added raisins but that is the only change I made, and that browned butter glaze is so right for this recipe. I don't thi...