Danish Pastry with Apple Filling (Braided Coffee Cake) Recipe - Video Culinary

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

Sift 700 g of flour into a mixing bowl.

Add 10 g of salt, 80 g of sugar, and 10 g of instant dry yeast.

Mix on low speed.

Add 2 eggs one at a time, 350 mL of room temperature milk, and 60 g of soft butter.

Mix on medium speed using the hook attachment for 4 minutes.

Shape the dough into a round, cover, and let rise until doubled in size, about 2 hours.

Spread the dough into a rectangle, cover with plastic wrap or place in a bag, and refrigerate overnight.

Roll the dough into a rectangle 1 cm thick, keeping the edges and corners straight.

Use a rolling pin to beat 500 g of cold butter to make it pliable, shaping it into a rectangle that is half the size of the dough.

Place the butter on half of the dough and fold the remaining dough over, sealing the edges using the rolling pin.

Turn the dough 90° and roll it into a rectangle 1 cm thick.

Make a fourfold by visually dividing the dough into four parts, brushing away any raw flour, folding the two ends to meet in the middle, then folding the dough like closing a book.

Cover with plastic wrap or place in a plastic bag and refrigerate for 30 minutes.

Turn the dough 90° and roll it into a rectangle 1 cm thick.

Make a three-fold by visually dividing the dough into three parts, brushing away any raw flour, folding 1/3 of the dough over the center third, then folding the remaining third over the dough.

Refrigerate for 30 minutes and repeat once more for a total of two three folds.

Cover the dough with plastic wrap or place in a plastic bag and refrigerate for 30 minutes before using.

To make the apple filling, peel, core, and dice 3 kg of apples into 1 cm cubes.

Melt 180 g of butter in a pan, add the apples, and sweat for 5 minutes.

Add 200 g of sugar and 0.5 teaspoon of cinnamon, cooking for another 5 minutes while stirring occasionally.

Stir in 0.5 teaspoon of salt and 100 g of raisins (optional), and add lemon juice to taste (optional). Cool completely.

Remove the dough from refrigeration and roll it into a 30 x 63 cm rectangle.

Divide the dough into three equal rectangles, each 30 x 21 cm.

Visually divide each rectangle into three equal 7 cm wide cuts, making 2 to 3 cm wide cuts along each long side of the dough at a 45° angle, leaving the center piece uncut.

Place the filling in the center of the dough.

Lightly brush the pastry with an egg yolk to make a braid.

Make overlapping folds, alternating one strip at a time over the filling at a 45° angle.

Transfer the pastries to a parchment paper-lined sheet tray, cover, and let rise for an hour and a half.

Brush with egg wash and bake at 180°C until golden brown, about 40 minutes.

Make the apricot glaze by mixing together 70 g of apricot jam and 30 mL of water.

Brush the apricot glaze while the pastry is still hot, then cool to room temperature and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens