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Apple Danish
Apple Danish
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
155 minutes
Apple-filled Danish braid with browned-butter glaze.
Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 teaspoon salt
  • 1.5 teaspoons instant yeast
  • 0.75 cup hot water
  • 2 tablespoons butter at room temperature
  • 2.5 cups apples - peeled, cored, and chopped
  • 3 tablespoons butter
  • 0.5 cup packed brown sugar
  • 1.5 tablespoons all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 0.66666668653488 cup confectioners' sugar
  • 0.5 teaspoon vanilla extract
  • 4 teaspoons milk
Instructions:
  • In a mixing bowl, combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast. Add water and room temperature butter, beat for 1 minute. Stir in the remaining cup of flour. Turn dough onto a lightly floured surface, knead for 10 minutes until smooth and elastic. Shape into a ball, transfer to an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
  • While you wait, prepare the filling by placing the chopped apples and 3 tablespoons of butter in a medium saucepan. Mix together 1/2 cup brown sugar, 1 1/2 tablespoons of flour, 1/4 teaspoon of salt, along with cinnamon and nutmeg; add this mixture to the saucepan. Bring to a boil over medium-high heat, then lower the heat to simmer. Cook until the apples are tender, approximately 5 minutes. Remove from heat and let the filling cool.
  • On a floured surface, gently transfer the Danish dough and give it a good punch. Cover and let it rest for 15 minutes. Roll it into a 13 x 8-inch rectangle and place it on a greased or parchment-lined baking sheet.
  • Rotate the baking sheet, positioning the short side of the dough in front of you. Spread the apple filling down the center third of the dough. Using a sharp paring knife, create cuts in the dough along the right side, starting each cut 1/4 inch away from the apple filling, and angle each cut to about 4 o'clock. Each strip should be roughly 1-inch thick. Repeat this process on the left side, angling the cuts to 8 o'clock.
  • Fold the dough strips over the apple filling, creating a beautiful braid pattern. Seal the ends of the braid by pinching them together. Cover the pastry and let it rise at room temperature until puffy, about 30 to 40 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, then cover with foil for the last 10 minutes to avoid over-browning. Let the pastry cool after removing from the oven.
  • Create a flavorful glaze by melting 2 tablespoons of butter in a saucepan over medium heat. Cook until the butter turns brown with a nutty aroma, about 5 minutes, swirling the pan occasionally. Transfer the browned butter to a bowl to cool slightly, then stir in confectioners' sugar and vanilla. Gradually mix in milk, one teaspoon at a time, until the glaze reaches desired drizzling consistency. Drizzle the glaze over the Danish braid for a finishing touch.

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