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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
0

Reviews

Ingredients

Sponge

  • 6 tablespoons (90g) low fat milk
  • 1 teaspoon granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons (17g) all-purpose flour

Dough

  • 1/4 cup (48g) granulated sugar
  • 4 ounces (113g) reduced fat cream cheese, softened
  • 3 tablespoons (42g) unsalted butter, softened
  • 3/4 teaspoons table salt
  • 1/4 teaspoon pure almond extract
  • 1 large egg (at room temperature)
  • 2 1/4 cups (315g) all-purpose flour, divided

Filling

  • 3 ounces (85g) reduced fat cream cheese, softened
  • 2 tablespoons (24g) granulated sugar
  • Pinch of salt
  • 1/4 teaspoon pure almond extract
  • 1 cup thinly sliced peaches

Glaze

  • 1/2 cup (60g) powdered sugar
  • Pinch of salt
  • 1/2 tablespoon (7g) unsalted butter, melted
  • 1/8 teaspoon pure almond extract
  • 1 1/2 tablespoons milk

Instructions

  • Make 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 minutes
  • Preheat 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.

Notes

Recipe by Tutti Dolci.

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Review & Comments

Linda | Reply

I would love to try this recipe, but for some reason, we are unable to find canned peaches in the grocery stores. It’s been this way for a while now. Had anyone else had this problem? I’m so glad this group is available! Thanks, Carol!!

Deidre | Reply

Wondering if can change fruit choice- sour cherry preserves? Blueberry compote? Thoughts?

Red Star Yeast | Reply

Hi Deidre,
You can certainly experiment with different fruits. Just be sure there isn’t too much moisture in it.
Stop back and let us know what you try.
Happy baking!
Carol

Victoria Cochran | Reply

Just curious… do you think this could be done with almond flour and swerve as a sugar substitute?

Red Star Yeast | Reply

Hi Victoria – This recipe was developed using all-purpose flour, which contains gluten. Because almond flour doesn’t contain gluten, it would not work with a one-to-one substitution in this recipe. You can browse our gluten-free recipes here >> https://redstaryeast.com/recipes/gluten-free-recipes/.
I hope you will find this information helpful.
Happy baking!
Carol

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