Apple Danish

Recipe View 5 mins In a mixing bowl, combine 1 cup of flour, 2 tablespoons of brown sugar, 1 teaspoon of salt, and instant yeast. Add the hot water and softened butter, then beat for 1 minute. Stir in the remaining cup of flour until well combined. (5 minutes)

Recipe View 1 hrs 10 mins Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 10 minutes. Shape the dough into a ball, transfer to an oiled bowl, and turn to coat. Cover with plastic wrap and let rise until doubled in size. (1 hour rising)

Recipe View 5 mins While the dough rises, prepare the apple filling. In a medium saucepan, combine the chopped apples and 3 tablespoons of butter. In a separate bowl, mix together 1/2 cup of brown sugar, 1 1/2 tablespoons of flour, 1/4 teaspoon of salt, cinnamon, and nutmeg. Add this mixture to the saucepan. (5 minutes)

Recipe View 35 mins Bring the apple mixture to a boil over medium-high heat, then reduce to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool completely. (5 minutes cooking and 30 minutes cooling)

Recipe View 15 mins Once the dough has doubled, transfer it to a floured surface and punch it down gently. Cover and let rest for 15 minutes. (15 minutes resting)

Recipe View 5 mins Roll the dough into a 13 x 8-inch rectangle. Place it on a greased or parchment-lined baking sheet. (5 minutes)

Recipe View 15 mins Position the baking sheet so that you face the short side of the dough. Spread the cooled apple filling down the center third of the dough. Using a sharp knife, make cuts along the right side of the dough, starting about 1/4 inch from the apple filling, angling each cut to approximately 4 o'clock. Each strip should be about 1-inch thick. Repeat on the left side, angling the cuts to 8 o'clock. (15 minutes)

Recipe View 35 mins Begin at the top and fold the dough strips across the apple filling, alternating left and right, to create a braided effect. Pinch the top and bottom ends to seal in the filling. Cover the pastry and let it rise at room temperature until puffy, about 30 to 40 minutes. (35 minutes rising)

Recipe View 20 mins Preheat your oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes to prevent excessive browning. (20 minutes baking)

Recipe View 30 mins Remove the Danish from the oven and let it cool completely. (30 minutes cooling)

Recipe View 10 mins To prepare the glaze, melt 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally, cooking until the milk solids brown and emit a nutty aroma, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. (10 minutes)

Recipe View 5 mins Stir in the confectioners' sugar and vanilla extract. Gradually add milk, a teaspoon at a time, until the glaze reaches a drizzling consistency. Decorate the cooled Danish braid with the glaze. (5 minutes)