Danish Dough-(called the D`etrempe)
1 ounce fresh yeast or a tbsp active dry yeast
½ whole milk
1/3 cup Sugar
Zest of 1 orange,finely grated
1 ½ tsp Vanilla Extract
2 large eggs,chilled
¼ Cup fresh orange juice
3 ¼ cups All Purpose Flour
1 tsp salt

For the Butterblock(called the Beurrage)
2 Sticks butter,unsalted
¼ Cup All Purpose flour

Filling –
3 Pears ,peeled and finely chopped
½ C Sugar
1 tsp Ground cinnamon
½ tsp Vanilla extract
¼ Cup lemon juice
2 tbsp butter

For the Egg wash –
1 large egg plus 1 large egg yolk

Dough – Combine yeast and milk in a bowl ofstanding mixer,mix on low speed.Slowly add sugar,orange zest,vanillaextract,eggs and orange juice and mix well.Combine flour and salt andli’l by li’l .Knead the dough for five mins more until smooth. Add ali’l more flour if its sticky.Wrap in plastic and refrigerate for30mins.

Butter Block – Combine butter and flour in amixer.Cream on medium speed until smooth and lumpy.Set aside at roomtemperature.You should it end up with fully creamy texture,which shouldbe easy to spread.
Once the Dough is chilled,transfer it to a work surface.Using a rollingpin,roll the dough into a rectangle (close to 18×13inches) and ¼ inchthick. L’il dough can help if its still sticky.Spread butter evenlyover the center and right thirds of the dough.Fold the left edge of thedough to the right, covering half of the butter block.Fold the rightthird of the rectangle over the center right.This is the first turn.

Place this on a baking sheet ,wrap in a plastic film and refrigeratefor 30mins.Place the dough again on a floured surface, the open endsshould be on your right and left.Roll again to a rectangle, fold theleft third of the rectangle over the center third and the right thirdover the center third.This is the second turn. Again refrigerate thedough for 30mins.Roll out,turn and refrigerate the dough two moretimes,for a total of four more times.Refrigerate the dough after thefinal turn for at least five hours to overnight.The Danish dough isready to use.

Filling – Toss the pears with all ingredientsexcept butter.Melt butter over medium heat.Saute the pear mixture intilsoft and caramelized.Cool it.(The original recipe called in for AppleFilling)

Make the Braid – Line a baking sheet with parchmentpaper. Roll the dough into a 15×20inch rectangle,1/4inch thick. Placeit on the baking sheet.Create a fringe down one long side of the pastryby making parallel,5 inch long cuts with a knife,spacing them 1 inchapart.Repeat on opposite side.Spoon the filling down to the center ofthe rectangle.Starting at one end,fold the strips of fringe over thefilling,alternating one by one,right,left,right and so on.When the laststrips have been folded,trim them neatly.

Egg Wash – Whisk together egg and yolk in a small bowl.Using a pastry brush,lightly coat the braid with the egg wash.

Bake - Cover the braid with plastic film and allowit for proofing for about 2 hours,or until doubled in volume or lightto the touch.Preheat the oven at 400F.Place on the center rack and bakefor 10 mins.Rotate the pan from back to front,turn the oven temperaturedown to 350F and bake for 8-10mins.The original recipe called in for15-20mins,but mine was done in less than 10 mins.Cool and serve thebraid.The cooled braid can be wrapped tight and stored refrigerated forupto 2 days or freeze for a month.

Verdict – Aesthetic looks makes it all the moreappealing.Good texture makes it all the more intriguing. This pastrytastes and looks best when it is filled with a fruit filling that isn’tvery juicy.I love love loved it. A must try recipe!

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