Breakfast Baking: Sweet and Savory— Apple Danish Braid With Caraway Cream

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade can cut costs.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped dates

Cranberries add a tart flavor, while dates are often less expensive.

Put the dough into the fridge for a few hours or overnight.

Prepare the Caraway cream and explain its flavor profile.

Mix dry ingredients: bread flour, granulated sugar, active dry yeast, and kosher salt in a bowl.

Add wet ingredients: water, whole milk, and 1 large egg to the dry mixture.

Incorporate large pieces of cold butter into the mixture without fully mixing it in, keeping the butter pieces whole.

Use plastic wrap to gather the dough together without overworking it.

Refrigerate the dough for 3 hours or overnight to hydrate and relax the gluten.

Prepare a clean surface with bench flour and gather a rolling pin and ruler.

Roll out the dough to a size of approximately 15 by 8 inches for the first fold.

Perform a letter fold: fold one third of the dough over, then fold the other third over that.

Rotate the dough and repeat the folding process two more times, refrigerating between folds if the dough gets too warm.

After three folds, wrap the dough and refrigerate for at least 30 minutes or up to overnight.

Repeat the folding process three more times for a total of six folds, allowing the dough to rest in the fridge for 6 hours or overnight after the final fold.

Prepare the apple filling by slicing apples thinly just before cooking to prevent browning.

Melt butter in a pan, then add brown sugar, ground cinnamon, and a pinch of kosher salt.

Add the sliced apples to the pan and cook for 8 to 10 minutes to reduce moisture and concentrate flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens