i'd rather be baking

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One Sunday morning I was feeling ambitious and flipping through this book, and landed on this, a recipe for Danish pastry dough with a chocolate filling that looked almost ridiculously delicious. It did not disappoint, and in fact produced the sort of thing that makes you forego all thoughts of your waistline because it’s just that good. It’s the sort of thing that you have to take to work, partly because it’s so pretty and partly because you’d better get it out of the house.

All that said, it’s sort of an all-day undertaking, but would definitely be great for a holiday breakfast, visiting in-laws, or someone you’re trying to butter up (no pun intended). And once you’ve made the dough itself, you’re suddenly prepared for this pastry and something else equally yummy.

Chocolate Danish Braid
From Williams-Sonoma’s Essentials of Baking
Makes 1 large braid (6 large servings or 12 small ones)

1 lb Danish Pastry Dough

For the filling:
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons Dutch-process cocoa powder
1 teaspoon ground cinnamon
1 large egg white

1 large egg beaten with 1 tablespoon water
Sliced (flaked) almonds

Prepare the Danish Pastry Dough and refrigerate to chill as directed.

Line a half-sheet pan with parchment paper, or butter lightly.

To make the filling, combine the granulated sugar, flour, butter, cocoa and cinnamon in a food processor or with a pastry blender/your fingers until crumbs form. Add the egg white and process or just until evenly blended.

On a lightly floured work surface, roll out the pastry into a rectangle about 14 inches long, 9 inches wide, and 1/4 inch thick. Spread the filling down the center third of the rectangle. Using a sharp knife, cut diagonal strips 1 1/4 inches wide down the outside of the pastry on both sides of the filling, cutting almost through to the filling. Cut off the first and last strip on both sides so that a (small) flap is formed at the top and bottom.

Fold the flaps over onto the filling. Starting at the top, fold the strips over the filling alternately from each side at an angle. When you get to the end, tuck the overhang of the last few strips underneath the braid to form a seal. Using a wide metal spatula, carefully transfer the pastry to the prepared pan. Place in a warm, draft-free spot, cover loosely with a kitchen towel, and let the braid rise until doubled in size, 30-40 minutes.

Position a rack in the middle of the oven, and preheat to 425°F.

Lightly brush the braid with the egg mixture. Sprinkle with sliced almonds.

Bake the pastry for 15 minutes. Reduce the heat to 375°F and continue baking until golden brown and puffed, 15-20 minutes longer. Check the braid during baking, and if it browns early, cover with aluminum foil. Transfer to a wire rack and let cool on the pan for 10 minutes, then transfer the braid to the rack and let cool completely.

Danish Pastry Dough
From Williams-Sonoma’s Essentials of Baking
Makes about 2 lb dough

For the Danish dough:
2 packages active dry yeast
1/3 cup sugar
1/2 cup warm water (105-110°F)
1 teaspoon salt
1/2 teaspoon ground cardamom (optional — I left this out)
1/4 cup unsalted butter, melted
1 large whole egg, plus 2 large egg yolks
1 cup whole milk*
1/2 teaspoon vanilla extract
3 1/2 cups all-purpose flour, plus extra as needed

For the butter package:
1 cup unsalted butter
1/4 cup all-purpose flour

In a small bowl, dissolve the yeast and a pinch of the sugar in the warm water. Let stand until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining sugar, salt, cardamom (if using), melted butter, eggs, milk, and vanilla and mix on medium speed until combined. Add the yeast mixture and then add the flour, 1/2 cup at a time, and mix just until the dough clings together in a rough mass. If it is still very soft, add up to 1/4 cup flour.**

Turn the dough out onto a lightly floured work surface and pat into a rectangle about 1 inch thick. Place on a half-sheet pan, cover with plastic wrap, and refrigerate until chilled, about 45 minutes.

To make the butter package, using a rolling pin or the heel of your hand, beat or knead the butter on a work surface to flatten it and warm it to about 60°F. Sprinkle the butter with the flour and gently beat the butter with the rolling pin to press the flour into the butter. Shape the butter into an 8-by-7-inch rectangle. If th ebutter has become too warm, wrap and refrigerate just until firm but still pliable.

To laminate the dough, on a lightly floured work surface, roll out the dough into a 10-by-16-inch rectangle. With a short side facing you, place the butter on the lower half, leaving a 1-inch border on all sides. Fold over the upper half to cover the butter and press the edges together to seal. Then, with a folded side to your left, roll out the dough into a 12-by-20-inch rectangle. With a short side facing you, fold the bottom third up, then fold the top third down, as if folding a letter. This completes the first turn. Return to the pan, cover with plastic wrap, and refrigerate for 15 minutes.

Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns, rolling, folding, and chilling the dough each time, for a total of 4 turns. After the final turn, refrigerate the dough for at least 1 1/2 hours or for up to overnight before shaping.

*Confession: I used prepared powdered milk instead of whole milk. I know, I know — gross, right? Hey, I only use milk for baking and smoothies, so I wasn’t about to buy whole milk just for this. And my danish was delicious.

**My dough was super-sticky at this point (possibly due to my milk rebellion), so I ended up adding more like an additional cup of flour.