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Apricot Cheese Danish Braid
Ingredients | 2 pounds = 2 Danish Braids | 11⁄2 pounds = 1 Braid | 1 pound = 1 Braid |
Basic Sweet Dough, page 63 |
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Cream cheese, cut in | 8 ounces | 6 ounces | 4 ounces |
at room temperature |
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Granulated sugar | 1⁄4 cup | 3 tablespoons | 2 tablespoons |
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Cornstarch | 2 tablespoons | 4 teaspoons | 1 tablespoon |
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Egg, large, at room temperature* | 1 | 3 tablespoons | 2 tablespoons |
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| (1 medium) | (1⁄2 beaten egg – 1 small) |
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Pure vanilla extract | 1 teaspoon | 3⁄4 teaspoon | 1⁄2 teaspoon |
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Apricot preserves | 12 tablespoons, divided | 9 tablespoons, divided | 6 tablespoons |
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Egg wash – 1 large egg beaten with 1 tablespoon water |
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Place cream cheese, sugar, cornstarch, egg, and vanilla in a medium bowl and whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade or with a hand mixer). Cover and refrigerate until ready to use.
For
Cover and let rise until nearly doubled. Brush with egg wash. Bake in preheated 350°F oven for 30 to 40 minutes until golden brown and filling is set. Remove from oven. Slide parchment and braid onto a wire rack, and pull parchment out from under the braid. Allow to cool. Serve plain, dust with powdered sugar, or drizzle with vanilla glaze.
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Vanilla Glaze
Place 1⁄2 cup sifted powdered sugar in a bowl with 2 teaspoons powdered sugar and 1⁄2 teaspoon vanilla extract. Add milk, a few drops at a time, until mixture is a consistency that can be drizzled.
Nutritional information per serving (1 ounce):
Calories 158 (35% from fat) • carb. 22g • pro. 4g • fat 6g • sat. fat 3g • chol. 41mg • sod. 39mg • calc. 17mg • fiber 1g
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