A Tradition in Family Baking

Peach Danish Braid

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: 12 servings
Ingredients
Sponge
  • 6 Tbsp (90 g) low fat milk
  • 1 tsp sugar
  • 2¼ tsp (one ¼ oz. package) RED STAR Platinum Yeast
  • 2 Tbsp (17 g) flour
Dough
  • ¼ cup (48 g) sugar
  • 4 oz (113 g) reduced fat cream cheese, softened
  • 3 Tbsp (42 g) unsalted butter, softened
  • ¾ tsp salt
  • ¼ tsp pure almond extract
  • 1 large egg, at room temperature
  • 2¼ cups (315 g) flour, divided
Filling
  • 3 oz (85 g) reduced fat cream cheese, softened
  • 2 Tbsp (24 g) sugar
  • pinch of salt
  • ¼ tsp pure almond extract
  • 1 cup thinly sliced peaches
Glaze
  • ½ cup (60 g) powdered sugar
  • pinch of salt
  • ½ Tbsp (7 g) unsalted butter, melted
  • ⅛ tsp pure almond extract
  • 1½ Tbsp milk
Instructions
  1. For the sponge, heat milk in a microwave-safe measuring cup for 45 seconds to 1
  2. minute, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour
  3. in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.

  4. For the dough, combine sugar, cream cheese, butter, salt, almond extract, egg, and
  5. sponge in a large mixer bowl; beat at medium speed for 1 minute until combined. Add 2
  6. cups (280 g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes.
  7. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth
  8. and elastic, adding remaining ¼ cup (35 g) of flour 1 tablespoon at a time to prevent
  9. dough from sticking. The dough is ready when it feels tacky but doesn't stick to your
  10. fingers.

  11. Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the
  12. dough rise in a warm place until doubled in size, about 50 to 60 minutes. To check if
  13. dough has doubled, lightly flour two fingers and press them down into center of dough. If
  14. indentations remain, dough has risen enough.

  15. While the dough rises, prepare the filling. Combine cream cheese, sugar, salt, and
  16. almond extract in a food processor and process until smooth. Line a large rimmed
  17. baking sheet with parchment paper and dust lightly with flour. Gently punch down dough
  18. and roll out into a 12 x 15-inch rectangle on prepared baking sheet. Use an offset
  19. spatula to spread cream cheese mixture down the center of the dough, leaving a 4-inch
  20. border on each side and a 1inch border at the top and bottom. Arrange peaches over
  21. the cream cheese layer. Use a sharp knife or kitchen shears to cut 15 1-inch strips on
  22. both sides of dough (be careful not to cut parchment paper).

  23. Remove the four corner strips and fold top border down over filling. Work from top to
  24. bottom and fold strips over filling, alternating strips diagonally (begin by folding over the
  25. top left strip, then fold the top right strip, then a left strip, and so on). When all the strips
  26. are folded over filling, fold up the bottom border and press to seal. Cover braid loosely
  27. with plastic and let rise 25 minutes.

  28. Preheat oven to 375°F. Bake braid until golden, about 24 to 25 minutes. Let cool on a
  29. wire rack for 1 hour before glazing. For the glaze, whisk together powdered sugar, salt,
  30. melted butter, almond extract, and milk in a small bowl. Drizzle glaze over braid and let
  31. set before serving.

  32. Recipe created by Tutti Dolci.

 

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