Strawberry Rhubarb Danish Braids

Ingredients

Equipment Needed

• •Rolling pin
• •Bench scraper
• •Medium saucepan
• •Two large rimmed baking sheets
• •Parchment paper
• •Pastry brush
• •Wire cooling racks
• •Serrated knife

Instructions

1. 1

   Make the détrempe

   Whisk flour, sugar, yeast, and salt together in a large bowl. In a separate bowl, combine cold milk, eggs, and vanilla. Pour the wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly, just until the dough comes together. It will look rough and slightly sticky. That's correct. Shape into a rectangle about 6 by 8 inches, wrap tightly in plastic, and refrigerate for 30 minutes.

   Cold ingredients matter here. They prevent the butter from softening prematurely during lamination.
2. 2

   Prepare the butter block

   Place cold butter sticks between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6-inch square about 1/2 inch thick. The butter should be pliable but still cold, like modeling clay. If it cracks when you bend it, let it warm for two minutes. If it feels soft and greasy, refrigerate for ten minutes. This texture is everything.

   The butter and dough must be similar in consistency. If the butter is too hard, it will crack through the dough. Too soft, and it will ooze out during rolling.
3. 3

   Encase the butter

   Roll the chilled dough into a 12-inch square on a lightly floured surface. Place the butter block diagonally in the center, like a diamond within the square. Fold each corner of the dough over the butter, stretching gently if needed, so the edges meet in the center and completely enclose the butter. Pinch the seams to seal. You've created a package. The butter should be invisible.

4. 4

   Complete first fold

   Turn the package seam-side down. Roll into a rectangle roughly 8 by 18 inches, working from the center outward with firm, even pressure. Don't rush. If the butter breaks through anywhere, dust with flour and press on. Fold the rectangle into thirds like a business letter: bottom third up, top third down. This is your first turn. Wrap in plastic and refrigerate for 45 minutes.

   Mark your plastic wrap with a finger indent after each turn. It's easy to lose count.
5. 5

   Complete remaining folds

   Repeat the rolling and folding process two more times, chilling for 45 minutes between each turn. Always position the dough so the open ends face left and right before rolling, like a book you're about to open. After the third turn, wrap the dough tightly and refrigerate for at least 2 hours or overnight. The gluten needs to relax completely.

6. 6

   Cook the compote

   Combine rhubarb, strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the fruit releases its juices and begins to break down, about 8 minutes. The mixture will become loose and jammy. Mix cornstarch with cold water until smooth, then stir into the fruit. Continue cooking, stirring constantly, until the compote thickens enough that a wooden spoon dragged across the bottom leaves a clear trail that holds for 3 seconds. Remove from heat and transfer to a bowl. Press plastic wrap directly onto the surface and refrigerate until completely cold, at least 2 hours.

   Taste your compote. Rhubarb varies in tartness depending on the stalk. Add a tablespoon more sugar if needed.
7. 7

   Make cream cheese filling

   Beat softened cream cheese with powdered sugar until completely smooth, scraping down the bowl twice. Add egg yolk and vanilla, beating until combined. The filling should be silky and spreadable. Refrigerate until ready to assemble.

8. 8

   Roll and divide the dough

   Line two large baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into a rectangle approximately 16 by 20 inches. Work patiently, letting the dough rest for a minute if it springs back stubbornly. Cut the rectangle in half lengthwise to create two pieces, each about 8 by 20 inches. Transfer each piece to a prepared baking sheet.

9. 9

   Cut the braid strips

   Working with one piece of dough at a time, imagine dividing it lengthwise into thirds. The center third will hold the filling. Using a sharp knife or pizza cutter, cut diagonal strips along both outer thirds, spacing them about 1 inch apart and cutting from the edge toward the center third. Leave the center section intact. You'll have a fringe of strips on each side, angled downward like the branches of a pine tree.

10. 10

    Add the fillings

    Spread half the cream cheese filling down the center third of each dough rectangle, leaving a 1-inch border at both ends. Spoon the cold compote evenly over the cream cheese, using half for each braid. The layer should be generous but not overflowing. Mound it slightly in the center.

11. 11

    Braid the pastry

    Fold the top border down over the filling to seal that end. Now begin braiding: fold one strip from the left side over the filling at an angle, then fold one strip from the right side over, crossing it slightly. Alternate left and right, working down the length of the pastry. Each strip should overlap the previous one by about half. Tuck the final strips under at the bottom and pinch to seal. The braid will look rustic. That's the charm.

12. 12

    Proof the braids

    Cover the braids loosely with plastic wrap and let rise in a warm spot until visibly puffy and the layers look slightly separated, 45 minutes to 1 hour. The dough should spring back slowly when poked. Don't rush this proof. Underproofed Danish bakes dense and heavy.

13. 13

    Prepare for baking

    Position racks in the upper and lower thirds of your oven. Preheat to 400°F. Brush the proofed braids gently with egg wash, taking care not to deflate them. Get into every crevice of the braid pattern. This creates the mahogany shine. Scatter sliced almonds over the top if using.

14. 14

    Bake until golden

    Bake for 14 minutes, then rotate the pans top to bottom and front to back. Continue baking until the braids are deeply golden brown and the visible layers look crisp and puffed, another 12 to 14 minutes. The filling may bubble slightly at the seams. That's fine. The pastry should sound hollow when tapped. Transfer pans to wire racks and let the braids cool for at least 20 minutes before glazing.

15. 15

    Make the glaze

    Whisk powdered sugar, milk, and vanilla together until completely smooth. The glaze should be thick enough to coat a spoon but thin enough to drizzle. Add milk by the teaspoon if too thick.

16. 16

    Glaze and serve

    Drizzle the glaze over the warm braids in thin zigzag lines, letting it drip down the sides and pool in the crevices. Let set for 5 minutes. Slice crosswise into portions with a serrated knife, using a gentle sawing motion to preserve the layers. Serve warm or at room temperature. These braids speak for themselves.

Chef Tips

• •Seek out field-grown strawberries from your local farmers market. Hothouse berries lack the concentrated sweetness that balances rhubarb's pucker. The best compote starts with fruit worth eating raw.
• •Your refrigerator is your most important tool for laminated dough. When in doubt, chill. Warm butter means lost layers, and lost layers mean dense pastry.
• •A bench scraper serves double duty here: it lifts sticky dough cleanly and cuts perfect strips for braiding. Invest in one if you haven't already.
• •The braids freeze beautifully before proofing. Shape them, wrap tightly in plastic and foil, and freeze for up to one month. Thaw overnight in the refrigerator, then proof and bake as directed.

Advance Preparation

• •The laminated dough can be made through the final fold and refrigerated for up to 2 days, or frozen for up to 1 month. Thaw frozen dough overnight in the refrigerator before rolling.
• •The strawberry-rhubarb compote keeps refrigerated for up to 5 days. Make it well ahead and the flavors will deepen.
• •Cream cheese filling can be prepared 2 days ahead and refrigerated. Let it soften slightly at room temperature before spreading.
• •Assembled braids can be refrigerated overnight before proofing. Add 15 to 20 minutes to the proofing time since the dough will be colder.
• •Baked braids are best the day they're made but will keep wrapped at room temperature for 1 day. Refresh in a 350°F oven for 5 minutes before serving.

Frequently Asked Questions

Nutrition Information

1 braid slice (about 95g)