This is my September post for the Twelve Loaves challenge, the bread baking group stared by the talented Lora of Cake Duchess (with an extra very special thanks to the wonderful Renee of Magnolia Days who is always available to keep the group on it’s tracks), where we pick a theme each month and bake whatever we fancy, yeasted or not, as long as it’s in the bread category, so muffins, scones, and such are part of it too. Maybe you remember the cinnamon sugar challah, the whole wheat mountain bread or the mind-blowing cheese pesto filled naan. Today it was farmer’s market, and as you can see a trip to the market produced fresh strawberries and limes. There is lime in the filling and the glaze and the red berries inside and out too.
When I first started this blog, and didn’t have a clue about photography, and a bunch of other stuff as it turned out, but I was eager to share this quick method of making danish dough will all of you, so I posted a prune filled one, which is really good, but considering the amount of good food blogs and pictures going around, those older posts look so dated it’s easy to overlook them and their recipes.
So I’m printing it again here in the hopes that you will make it, despite your fear of yeast, laminated doughs and baking in general. It is a danish pastry after all, so it does imply a little extra work, but the results are so.much.better than you can ever imagine.
And finally, I’m not particularly fond of fresh strawberries. What? Yes, considering they appear at the same time as blackberries, peaches, figs, raspberries and other fruits and vegetables I’m forgetting now, they always get pushed to the end of the line. But then this filling came to be – with almond cream, cream cheese and lime zest – it entered the intricate pattern of this braid, baked till it puffed and the strawberries softened, got a tingle from the lime glaze, and suddenly boom! strawberries are at the top, first in the line. They sure earned it.
|Ready to chill for the first time (4 hours) before the first fold|
Turn the dough out on a lightly floured board; dust with a little flour. Flatten with a rolling pin to make a16 to 20-inch (40x51cm) square.
Fold into thirds, top 1/3 down and remaining 1/3 up, making 3 layers. Turn dough a quarter to your right, as if it werea book, so that the large open part it on your right, and roll again.
|Left: after first fold into thirds Right: after three folds into thirds|
- Ausytes – Lithuanian Onion and Bacon Buns by Karen at Karen’s Kitchen Stories
- Blueberry Muffins by Liz at That Skinny Chick Can Bake
- Broccoli Cornbread by Dorothy at Shockingly Delicious
- Carrot Quick Bread by Holly at A Baker’s House
- Homemade Pizza with Onions, Zucchini and Green Peppers by Rossella at Ma che ti sei mangiato
- Italian BLT Focaccia by Anne at From My Sweet Heart
- Spiced Pear Pecan Bread by Renee at Magnolia Days
- Zucchini and Caramelized Onion Pissaladière by Lora at Cake Duchess
#TwelveLoaves September: Farmers Market.