Concord Grape Danish Braid - Oven Fresh Recipe

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      This sophisticated Danish braid showcases layers of delicate, flaky pastry stuffed with a luscious cream cheese filling and the vibrant, fruity taste of Bonne Maman® Concord Grape Fruit Spread. Both visually appealing and delectable, it is a remarkable addition to any brunch spread or special event.

      Yields 1 (15x5-inch) braid

      ¾ cup (180 grams) warm whole milk (105°F/41°C to 110°F/43°C)

      2¼ teaspoons (7 grams) active dry yeast

      1 large egg (50 grams), at room temperature

      3 tablespoons (42 grams) unsalted butter, melted

      3 cups (381 grams) bread flour

      3 tablespoons (36 grams) granulated sugar

      1 teaspoon kosher salt

      Cream Cheese Filling (recipe follows)

      ⅓ cup (107 grams) Bonne Maman® Concord Grape Fruit Spread

      1 tablespoon (15 grams) water

      2 tablespoons (24 grams) turbinado sugar

      In the bowl of a stand mixer, mix the warm milk and yeast by hand. Allow it to sit until the mixture becomes foamy, about 5 minutes. Incorporate the egg and melted butter, stirring until well combined. In a separate medium bowl, combine the flour, granulated sugar, and salt. Add half of the flour mixture to the yeast mixture; using the paddle attachment, mix at low speed until blended, about 30 seconds. Add the rest of the flour mixture and mix until combined, roughly another 30 seconds.

      Switch to the dough hook attachment. Mix at low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured surface and shape it into a smooth ball. Spray a medium bowl with cooking spray, place the dough in it, turning to coat the top. Cover and let it rise in a warm, draft-free environment (75°F/24°C) until it has doubled in size, approximately 1 hour.

      Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 15x10-inch oval and position it on parchment paper. Using a small knife or bench scraper, score (or mark) a rectangle on the dough, ensuring to leave 2 inches on the short sides and 3 inches on the long sides. Spread the Concord Grape Fruit Spread within the scored rectangle, maintaining a ¼-inch border around all sides.

      Carefully fill a pastry bag with the Cream Cheese Filling, cutting a ½-inch opening in the tip. Pipe the filling over the fruit spread and gently spread it using a small offset spatula. Cut 1-inch-wide strips along each side of the filling. At the top and bottom, trim the ends to match the width of the filling, folding them over the filling. Starting from the left side, fold the top strip over the filling, positioning it just below the opposite strip, and pinch the end into the bottom strip. Repeat this for the top strip on the right side. Continue this alternating pattern until you reach the end of the strips, tucking and pinching the last one. Transfer the parchment with the dough to a baking sheet. Cover and allow it to rise in a warm, draft-free location (75°F/24°C) until puffed, about 45 minutes.

      Preheat the oven to 350°F (180°C). In a small bowl, whisk together the reserved half of the cold egg (25 grams) from the Cream Cheese Filling with 1 tablespoon (15 grams) of water. Brush the egg wash over the top and sides of the loaf, then sprinkle with turbinado sugar. Bake until golden brown, and a thermometer inserted into the center of the bread (not the filling) reads 190°F (88°C), approximately 25 to 30 minutes. Allow to cool completely before serving. Store in an airtight container in the refrigerator for up to 5 days.

      Let us know how it was!

      Cream Cheese Filling

      Yields about 2 cups

      1 (8-ounce) package (226 grams) cold cream cheese

      ⅓ cup (67 grams) granulated sugar

      1 cold large egg (50 grams), lightly beaten

      2½ tablespoons (20 grams) all-purpose flour

      1 teaspoon vanilla extract

      ¼ teaspoon kosher salt

      In the bowl of a stand mixer with the paddle attachment, beat the cream cheese at medium speed until smooth, about 30 seconds. Add the sugar, half of the cold egg (25 grams; save the remaining egg for the egg wash), flour, vanilla, and salt, and mix until smooth.

      Let us know how it was!