Recipes > Peach Danish Braid Find A Store Peach Danish Braid Filled with sweetened cream cheese and slices of sweet peaches, this peach Danish braid bakes up beautifully bronzed. Add a sweet almond drizzle for a scrumptious finish! Yield 1 braid Print Recipe Pin Recipe 0 Reviews IngredientsSponge6 tablespoons (90g) low fat milk1 teaspoon granulated sugar1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast2 tablespoons (17g) all-purpose flourDough1/4 cup (48g) granulated sugar4 ounces (113g) reduced fat cream cheese, softened3 tablespoons (42g) unsalted butter, softened3/4 teaspoons table salt1/4 teaspoon pure almond extract1 large egg (at room temperature)2 1/4 cups (315g) all-purpose flour, dividedFilling3 ounces (85g) reduced fat cream cheese, softened2 tablespoons (24g) granulated sugarPinch of salt1/4 teaspoon pure almond extract1 cup thinly sliced peachesGlaze1/2 cup (60g) powdered sugarPinch of salt1/2 tablespoon (7g) unsalted butter, melted1/8 teaspoon pure almond extract1 1/2 tablespoons milk InstructionsMake the sponge: Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.Make the dough: Combine sugar, cream cheese, butter, salt, almond extract, egg, and sponge in a large mixer bowl; beat at medium speed for 1 minute until combined. Add 2cups (280g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic, adding remaining 1/4 cup (35g) of flour 1 tablespoon at a time to prevent dough from sticking. The dough is ready when it feels tacky but doesn't stick to your fingers.Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 50 to 60 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.While the dough rises, prepare the filling. Combine cream cheese, sugar, salt, and almond extract in a food processor and process until smooth. Line a large rimmed baking sheet with parchment paper and dust lightly with flour. Gently punch down dough and roll out into a 12×15-inch rectangle on prepared baking sheet. Use an offset spatula to spread cream cheese mixture down the center of the dough, leaving a 4-inch border on each side and a 1-inch border at the top and bottom. Arrange peaches over the cream cheese layer. Use a sharp knife or kitchen shears to cut 15 1-inch strips on both sides of dough (be careful not to cut parchment paper).Remove the four corner strips and fold top border down over filling. Work from top to bottom and fold strips over filling, alternating strips diagonally (begin by folding over the top left strip, then fold the top right strip, then a left strip, and so on). When all the strips are folded over filling, fold up the bottom border and press to seal. Cover braid loosely with plastic and let rise 25 minutesPreheat oven to 375°F. Bake braid until golden, about 24 to 25 minutes. Let cool on a wire rack for 1 hour before glazing. For the glaze, whisk together powdered sugar, salt, melted butter, almond extract, and milk in a small bowl. Drizzle glaze over braid and let set before serving. NotesRecipe by Tutti Dolci. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
