Finally, lightly press the ends together and push them under the braid.Ĭover the braid with a cloth and let it rest for another 30-60 minutes.īrush the braid lightly with egg and bake for 40-45 minutes (circulating air 170☌ / top and bottom heat 190☌).

In this way, alternately braid both rolls to form a braid. 2 Day Schedule Make the apple butter and caramel on Day 1, shape and bake Danish braid on Day 2. Start by creating an off-center part with a rat-tail comb. You can also break down the recipe over two or three days to make the process more manageable. Then grasp the vertical roll at the ends and interlock in the same way: what was above comes down, what was below comes up. If you’re feeling ambitious, this braid can be made from start to finish in a single day. Grasp the bottom roll at both ends, place the left tip to the right and the right tip to the left across the vertical roll. Place one roll on top of the other, with the lower roll lying horizontally and the upper one vertically (cross shape). Roll both parts into evenly long rolls and form strands that become somewhat thinner towards the ends. … and now comes the tricky part: braidingĭivide the dough into two parts. There are no food safety issues if the product is re-frozen during the rising process however, being a. If a pastry has started the rising process, (you will notice this if it starts to expand) it cannot be refrozen without affecting the performance of the product.

When the dough has run out, process it as described. Butter Braid pastries and pastry rolls must be kept frozen until ready to use. Let the dough rest at room temperature covered with a kitchen towel for 60 minutes.īaking in the bread maker: Combine all ingredients in the baking pot and start the dough program. 8 minutes into a smooth dough using the kneading hooks of the food processor or hand mixer. Ingredients you need to bake a delicious butter braid at home: 500 gĬombine the ingredients in a mixing bowl and knead for approx.

Butter braid