Make this special breakfast treat, a braided cinnamon danish made with homemade laminated dough.
My brother-in-law was visiting from Green Bay recently and I planned to make a braided cinnamon danish. I wanted an over the top breakfast. Unfortunately, we were in the middle of a September heat wave and my kitchen was warm to say the least. It was not an ideal day to laminate the dough.
For those of you who do not know the process, softened (and mine was very soft!) butter is spread over a rectangle of yeast dough, then the dough is folded over the butter, rolled thin, then folded and chilled. This process is repeated 3 times, making an exquisite, tender, buttery dough. Puff pastry is also a laminated dough. So just imagine how tender and buttery this cinnamon danish dough is!
Though Bill and his brother thought the sub-par braided cinnamon danish was outstanding, it was not my finest baking moment. I had to make it again, in a cooler kitchen, so I could share it with you.
This second attempt worked perfectly, save the typical oozing of the butter during the “turning” process which is a sign of a novice laminator’s inexperience. This gorgeous cinnamon danish was finished with a drizzle of a simple glaze. I applied the frosting by swooping a spoonful back and forth and repeating over and over. Keeping the spoon high makes for thinner striations of icing. The results were magnificent! Whew.
I have sort of a foodie crush on braided breads, from challah to plaited breakfast loaves. My technique for a braided danish is to roll the dough into a large rectangle, 18 x 10-inches in this case. The filling is placed in the middle third of the dough running from one short side to another.
Next comes the making of the strips which form the “braid.” I cut strips a little wider than a half inch, one at a time, from one side to the other, so the sides are symmetrical. The slices should extend right up to the filling. Then starting at one end, cross a strip over the filling, then repeat on the other side. Go back and forth until the strips cover the filling. The ends can be left open or you can attempt to fold and tuck any excess dough under the braid.
This is really not a complicated recipe. The laminated dough takes time, with resting periods in the refrigerator between turns. I like do let the dough chill overnight and then bake it up the next morning. If you’re fearless in the kitchen, give this braided cinnamon danish a go.
More Breakfast Danishes You’ll Love:
- Click the link above for the recipe.
- ¼ cup sugar
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons butter, at room temperature
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1½-3 tablespoons hot water, depending on how thin you want your glaze
- Make the laminated dough, click the link above for the recipe.
- When ready to bake, bring dough out to sit out at room temperature for about 15 minutes. Preheat to 350º.
- Make filling by mixing softened butter, sugars and cinnamon. Roll out dough to a 18 x 10 inch rectangle. Place filling down center third of dough. Slice dough into strips from outer edge to filling at about ½ inch intervals. Do one side, then repeat in a similar fashion on the other side. Fold strips over filling, alternating sides to make a crosshatch pattern.
- Place danish on a parchment lined baking sheet. Bake about 30 minutes, till puffed and browned.
- Make glaze by combining ingredients, adding hot water till desired consistency is reached. Drizzle over cooled danish.