Danish Braid: Daring Baker Style

This months Daring Baker challenge was to create a Danish Braid. This challenge was presented to us by Kelly of Sass and Veracity and Ben of Whats Cookin'

I have made puff pastry dough before so I was a little familiar with the process. I made the dough on a particularly hot day, which I am sure complicated things for me, but thats how I am-- things are always a tad complicated. My Detrempe (dough) turned out a little sticky so I added some extra flour. I was worried that adding more flour would me the dough tough, so I was quite careful in the amount I added. It probably could have used a little more flour in the dough, as it remained a little sticky throughout the folding process (but a bench scraper helped me keep it rom sticking to my marble board) . Next I made the Beurrage or butter block and spread it on the wonderfully scented dough. The dough require several "book" style folds. I made sure my dough was really cold especially since our house was quite toasty.

Late in the evening I sauteed up some apples and chilled them down so they would be ready for the next day. I rolled out the dough and filled it with the apple mixture. The heat of the house was a perfect rising environment for my braid. I let it proof for about 2 hours and then popped it in the oven while my husband was away on some errands.

By the time he was back a yummy Danish Braid was waiting. He cut off a hunk and declared--- "did you taste this crust"? I am sure that he had no idea how I created all those flaky layers, but thats why I love him.

I had a great time preparing this recipe, and am going to use the other half of the dough to make another one to send into Hubby's work. I think his fellow parole officers will enjoy it. But, the next time I make a laminated dough will be in some cooler temperatures!