Braids are not just for hair. Try your hand at this braided apple ginger danish and impress all your brunch guests! It could even pass as dessert.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
It’s the third day and my second recipe for #BrunchWeek! I cannot let brunch pass by without getting a sweet recipe in there because brunch is basically an excuse to eat dessert for breakfast and not be judged for it. Instead of making individual danishes, I decided to try my hand at a braided danish – something I have not done until now. Accompanied by the first time I’ve ever made puff pastry dough as well. I’m pretty proud of the results! A little messy by totally worth it.
For this recipe I incorporated Dixie Crystals pure cane sugar, Red Star active dry yeast, Rainer Lady Alice® apples, Neilsen-Massy lemon and vanilla extract, and Kitchen IQ’s grate ginger tool – it’s a great grater tool! While I’m not normally a fan of tools that are specific to a certain food items, fresh ginger is one of those things that tastes awesome but is a pain to use and when I see fresh ginger in a recipe I admit I usually substitute for ground dried powder (or I splurge and buy the pre-grated stuff in a squeeze tube). It’s shameful I know. But with this handy little gadget I just may start using more fresh ginger!
As for the Lady Alice® apples, they were so sweet and bursting with flavor I’m lucky I had enough left to even make this before I devoured them all straight. But I was able to resist while imagining how awesome they were going to be tossed in fresh ginger, layered over a cream cheese mixture, and wrapped up in homemade braided pastry dough. It may as well be an apple ginger cheesecake with pastry crust instead of graham crackers. I can get behind that all day.
Want to try out this handy tool for yourself? Enter my giveaway using the widget located at the end of this post for a chance to win a prize pack of 3 tools including The Grate Ginger Tool, V-etched Better Zester, and V-etched Spice Grater. Giveaway only open to contiguous US residents and ends June 1 and 11:59pm.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
One year ago: DoorDash Review
Five years ago: Italian Dressing Mix
Six years ago: Pineapple Chicken Kabobs
BRAIDED APPLE GINGER DANISH
3/4 cup warm whole milk
2 Tbsp Dixie Crystals pure cane sugar
1 pkg Red Star active dry yeast
1-3/4 to 2-1/4 cups all-purpose flour
1-1/2 tsp salt
1-1/2 sticks (3/4 cup) cold, unsalted butter
1 egg + 1 tsp whole milk, beaten for brushing
1 cup Rainer Lady Alice® apples
1/3 cup + 1 Tbsp Dixie Crystals pure cane sugar, divided
1 Tbsp freshly grated ginger
8 oz. cream cheese, room temperature
1 egg yolk
1 tsp Neilsen-Massy lemon extract
1 tsp Neilsen-Massy vanilla extract
1/4 tsp salt
- To make dough, combine milk, sugar and yeast in a bowl (or the bowl of a stand mixer attached with a dough hook), and let sit until foamy, about 5-10 minutes. In a large bowl, add the yeast mixture, 1-3/4 cups flour and the salt, and mix until dough comes together and is soft, about 7 minutes. Transfer dough to a clean workspace and knead by hand for a minute or 2, using more flour to make it silky and not sticky. Form dough into a 1-1/2 inch thick rectangle, wrap in plastic wrap and chill for one hour.
- Once dough has chilled, set butter sticks next to each other with their sides touching. Pound it down with a rolling pin to soften it a bit, then set it between two towels or two sheets of plastic wrap. Using the rolling pin, continue to press down on it with the rolling pin and roll, forming it into an 8 x 5 inch rectangle. Once done, wrap in plastic wrap and chill while rolling dough.
- Remove dough from plastic wrap and sit on a lightly floured surface. Using your hands, stretch the dough into an 8 x 10 inch rectangle. Place dough with a short end near you. Set butter slab in the middle of the dough, then fold the ends up like a letter: top half down and bottom half up. Turn dough again so the short side is facing you, and use the rolling pin to press down equally on the dough to help flatten it. Roll dough into an 8 x 10 inch rectangle. Again, fold the dough like a letter: top half down and bottom half up, and roll into an 8 x 10 inch rectangle. Wrap in plastic wrap and chill for one hour.
- Repeat step 3 three more times, for a total of four, chilling the dough for one hour each time. After the fourth and final fold, wrap dough tightly with plastic wrap and chill for 8-12 hours, no longer.
- Preheat oven to 400 degrees.
- In a medium bowl, toss apple slices in 1 tablespoon sugar and freshly grated ginger. Set aside.
- In a medium bowl, blend together the cream cheese with the remaining 1/3 cup sugar, egg yolk, lemon extract, vanilla, and salt. Set aside.
- Roll out the pastry dough into a large rectangle, about 10×15, on a parchment (or silicone baking mat)-lined baking sheet. Spread the cream cheese mixture down the center third of the dough and top with the apple slices. Using a butter knife, make slits into each side of the dough about 1/2 inch apart. Once both sides of the dough are cut, fold the sides of the dough over the cream cheese and apples, alternating sides so your dough crosses over the fillings. Seal the ends.
- Brush the dough with the egg-milk mixture and bake at 400 degrees for 15-25 minutes until the dough is golden brown. Allow to cool to room temperature before slicing and serving.
Disclosure: I was provided with complimentary product tools from Kitchen IQ in exchange for an honest review. All thoughts and opinions are my own.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.