Danish braid-today’s kitchen… Sabrina

Sabrina invites us to taste a Danish strudel created from scratch, a Danish braid with an unmistakable taste, which she knows in winter. Fragrant and delicate will allow us to savor a dessert that does not fully belong to our tradition but which, however, is universally known. If you also want to enjoy it at home, jump headlong into the preparation of this sweet rich in flavor.


___ _____ Ingredients for the Danish braid ___ __ _ _ _ _ _ _ _ _ _ _ _ _____

For the dough:

125 grams of milk
12 grams of Brewer’s yeast
1 egg
60 grams of butter
50 grams of sugar
1 orange
325 grams of flour 0
A pinch of salt

For the filling:

50 grams of breadcrumbs
50 grams of butter
100 grams of hazelnuts
750 grams of apples
1 tablespoon cinnamon
100 grams of sugar
20 grams of lemon juice
30 grams of raisins
20 grams of rum

____ _____… ___ _____… __ _____…… _ _____…
Grate the orange peel so let’s put it aside. Heat the milk so that it becomes lukewarm and, in the meantime, soften the butter. Melt the yeast in the milk then add it, little at a time, to the flour. Incorporate a little at a time also the other ingredients, including the orange peel, and knead until we get a smooth and homogeneous mixture. As soon as our dough is ready, let’s put it aside and let it rise for at least 2 H.
As the dough rises, dedicate to the preparation of the filling.
Let’s put the grapes in the rum bath and let it get rehydrated. Toast the breadcrumbs with butter in a pan with a sweet flame. As soon as the breadcrumbs result in a beautiful amber colour, we turn off the flame. We chop the hazelnuts coarsely and cut the apples into cubes. We combine all the ingredients that make up the filling in a boule and amalgamiamo it until it becomes homogeneous.
Let’s put the stuff aside and get back to work on the dough.
With the help of a rolling pin we spread the dough trying to do it as thin as possible and give to the same, a rectangular shape. We transfer our rectangle of dough on a baking sheet lined with parchment paper then, just made, rifiliamone the edges with the help of a knife so as to have a regular shape. Engrave, with fish bone, the sides longer for half of their length so as to obtain strips and leave the center intact.
Pour the stuffing in the center of the dough then close the whole by composing of the X with the edges of dough. We supply, in hot oven, for 30 ‘ to 180 °.
As soon as our braid has taken on a nice golden color, bake it and let it cool down.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

As soon as the Danish braid is cold, brush the surface with bitter orange marmalade, then decorate with dried fruit with petals or flakes. We serve our dessert on a cut accompanied by an excellent cup of tea.

Enjoy your meal!!!!!





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