Chorizo and Mozzarella Danish Braid

Chorizo and Mozzarella Danish Braid

  • Yield: 8 servings 1x


The recipe for the dough is found here, and the way to make the three folds is found in my danish braid post.

I made the dough as directed but after I made a shabby round, I put it in a plastic bag and refrigerated for 4 hours. It can be left like that for a day before you make the turns.

After making the three turns, I like to refrigerate it overnight. Then continue with the rolling and shaping as explained by our host in her base recipe.



For the filling:

  • 1 cup of chopped chorizo (no  casings)
  • 1/2 cup of cherry tomatoes cut in half
  • 6 oz 170g diced mozzarella cheese  
  • 1/3 to ½ cup grated parmesan cheese  


For the danish dough:

  1. You can find instructions on making and folding in this post

For the filling:

  1. Cook the chopped chorizo without the casings in a clean skillet over low heat for about ten minutes.
  2. They should not brown much, but should render a lot of it’s fat.
  3. Add the cherry tomatoes cut in half and cook for a few minutes, until they start to soften.
  4. Transfer this to a bowl or plate with a slotted spoon and leave the extra fat that collected in the bottom of the skillet behind. Let cool.
  5. To assemble the braid, put the diced mozzarella cheese first. Add about half of the chorizo mixture on top.
  6. Sprinkle with grated parmesan cheese and 2 Tbs chopped chives.
  7. Follow instructions for cutting and assembling the cris cross pattern here