Professional Baker Teaches You How To Make DANISH BRAID!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds natural sweetness and flavor.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia offers a low-calorie sweetening option.

Prepare the dried fruit filling by combining 1/2 cup prunes, 1/2 cup raisins, 1/2 cup dried cranberries, and 1/4 cup candied citrus peel in a bowl.

Add orange zest, orange juice, 1/2 teaspoon cinnamon, and 1/2 teaspoon ginger to the dried fruit mixture and stir to combine.

Set the dried fruit filling aside.

For the cream cheese filling, mix 125 grams of softened cream cheese, 2 tablespoons of sugar, a splash of vanilla, and 1 egg yolk until smooth, then set aside.

Roll out the Danish dough into a rectangle about 10 by 15 inches.

Trim the edges of the dough for precision.

Mark the dough at 1/3 and 2/3 down the length, then cut at a 45-degree angle to create chevron marks on the sides.

Spread the cream cheese filling down the center of the dough, then spoon the dried fruit filling on top.

Begin braiding by tucking in the top and overlapping the sides, pulling each piece over to the other side, and tucking the ends underneath.

Transfer the braid to a parchment-lined baking tray and cover to let it rest for 90 minutes.

Preheat the oven to 375°F (190°C).

Brush the braid with egg wash for browning and shine.

Bake the braid for 30 minutes until golden brown.

Prepare sugared almonds by whisking 1 egg white and mixing in 2 tablespoons of sugar and 1 cup of sliced almonds to coat.

Spread the sugared almonds on a parchment-lined baking tray and bake for 12-15 minutes until toasted.

Make the icing sugar glaze by mixing 1/2 cup sifted icing sugar with 1 tablespoon of milk until smooth.

Drizzle the icing sugar glaze over the cooled Danish braid and sprinkle with the sugared almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens