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Apricot Cheese Danish Braid
Ingredients 2 pounds = 2 Danish Braids 1
1
⁄2 pounds = 1 Braid 1 pound = 1 Braid
Basic Sweet Dough, page 63
Cream cheese, cut in
1
⁄2-inch (1 cm) 8 ounces (224 g) 6 ounces (168 g) 4 ounces (112 g)
pieces, at room temperature
Granulated sugar
1
⁄4 cup (50 ml) 3 tablespoons (45 ml) 2 tablespoons (30 ml)
Cornstarch 2 tablespoons (30 ml) 4 teaspoons (20 ml) 1 tablespoon (15 ml)
Egg, large, at room temperature* 1 3 tablespoons (45 ml) 2 tablespoons (30 ml)
(1 medium) (
1
⁄2 beaten egg – 1 small)
Pure vanilla extract 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
1
⁄2 teaspoon (2 ml)
Apricot preserves 12 tablespoons (180 ml), divided 9 tablespoons (135 ml), divided 6 tablespoons (90 ml)
Egg wash – 1 large egg beaten with 1 tablespoon (15 ml) water
Place cream cheese, sugar, cornstarch, egg, and vanilla in a medium bowl and whisk until smooth (this may also be done in a food processor fitted with the
metal “s” blade or with a hand mixer). Cover and refrigerate until ready to use.
For 2-pound and 1
1
⁄2-pound recipes, divide dough into 2 equal pieces. Roll out dough into a rectangle 18x12 inches (45 cm x 30 cm) for 2-pound size or
14x10-inches (35 cm x 25 cm) for 1
1
⁄2-pound size. Place on a parchment-lined baking sheet. Spread cream cheese filling over the centre third (lengthwise
portion) of rectangle and top with 6 (4
1
⁄2) tablespoons [90 (68 ml)] apricot preserves. Cut 1-inch (2.5 cm) wide strips from edge of filling to edge of dough
along 18-inch (45 cm) sides. Begin braid by folding top row toward filling. Alternately fold strips at an angle from each side across filling toward
opposite side. Fold bottom row toward filling and finish by stretching last strip and tucking under. Preheat oven to 350°F (180°C). Cover and let rise until
nearly doubled. Brush with egg wash. Bake in preheated 350°F (180°C) oven for 30 to 40 minutes until golden brown and filling is set. Remove from oven.
Slide parchment and braid onto a wire rack, and pull parchment out from under the braid. Allow to cool. Serve plain, dust with powdered sugar, or drizzle
with vanilla glaze.
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Vanilla Glaze
Place
1
⁄2 cup (125 ml) sifted powdered sugar in a bowl with 2 teaspoons (10 ml) powdered sugar and
1
⁄2 teaspoon (2 ml) vanilla extract. Add milk, a few
drops at a time, until mixture is a consistency that can be drizzled.
Nutritional information per serving [1 ounce (28 g)]:
Calories 158 (35% from fat) • carb. 22g • pro. 4g • fat 6g • sat. fat 3g • chol. 41mg • sod. 39mg • calc. 17mg • fiber 1g
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