Danish Braid Cranberry Coconut Streusel Toppings

Cranberry Coconut Danish Braid in Streusel Toppings

How sweet is the taste of freedom?

After my self-prescribed one week hibernation in the mountain of alpes due to overblogging diagnosis (zero internet access was the only solution to detox me :-)), I never realised of the jubilant news that was waiting for us when we returned back to the civilization; Ingrid Betancourt, was finally freed.

Her name might be obscure to most of you, but this former colombian senator was kidnapped at the height of her presidential campaign and spent six years of captivity in the jungle of Colombia. Far away from her family and friends. Six years of her life was stolen from her. I hate politics so the reason why I am writing about this has no tinge of political color in it. Just a simple feeling of happiness for someone who has gained back her liberty. Specially when it was taken brutally and inhumanly like that.

How sweet is the taste of freedom? I guess we will never really know until someone takes it away from us. But one thing I am sure of is that a crumb of its sweetness is close to a slice of this freshly baked Danish Braid Cranberry Coconut in Struesel topping. :-)

I hope my bread is not too late fellow DB'ers. By the way a big big thanks to Kellypea and Ben for hosting this challenge! I love it!

Makes 2-1/2 pounds dough

Ingredients For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange,
finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and
2 large eggs, chilled
1/4 cup fresh orange juice

3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour


Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature. 2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes. 3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes. 4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Cranberry Coconut FILLING

Makes enough for two braids

1 cup of cranberries
1/2 cup sugar
4 tablespoons unsalted butter
4 tablespoons of shreaded coconut

Toss the cranberries and sugar in a large bowl. then let it stand for about an hour Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the cranberries-sugar mixture, 10 to 15 minutes. Cook it until it becomes thick over low fire.Let it cool.

Streusel toppings:
50 g of butter
50 g of sugar
50 g of flour
50 g of chopped walnuts

Mix all the ingredients and use as toppings for your danish braid.


Spread over some cranberry filling on to your uncooked dough, pour over some pastry cream then sprinkle the top with coconut. Close the dough by making an alternate braid like gest on the dough cuts on the sides. Then top it with your struesel toppings. Bake at preheated oven at 200°celsius for about twenty to thirty minutes.

DANISH BRAID Makes enough for 2 large braids Ingredients 1 recipe Danish Dough (see below) For the egg wash: 1 large egg, plus 1 large egg yolk 1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. 2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made. 3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends. Egg Wash Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid. Proofing and Baking 1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch. 2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven. 3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Crumbly on the outside....

Oozingly delicious from the inside

My other Daring Baker Challenges Recipes:

Yulelog Cake
Lemon Pie


Dharm said...

Better late than never right! Well done on your braid!!

La Bella Cooks said...

Ah, cranberries and coconut! That sounds perfect!
Thanks for visiting my blog. Chunky monkey is banana ice cream with huge chocolate chunks and bits of walnut here and there. The stuff is divine! It is made by Ben & Jerry's.

Peter M said...

Dhanngit, there's a saying...you can't rush perfection...it's cherry-licious!

Meeta K. Wolff said...

lovely lovely braid dhanggit. i was waiting for your creation and am by no means disappointed!

Lore said...

Dhanggit you're back! :) And so are your tempting creations. I was on my way to have brunch when I noticed your comment and rushed right over to see what's been baking lately :P. Then the hard part: drooling over your cranberry-coconut Danish braid and realising there's nothing in the back of my monitor :)).

SandyCarlson said...

Oh, that looks delicious! Always, with you, the food is good!

Anonymous said...

Welcome back! Your braid looks so very drool-worthy! :-)

ScroochChronicles said...

This would be perfect with a cup of good coffee. Delicious :D


Unknown said...

oh my... this danish pastry looks soooo good... i don't even dare try... btw, hope you'll be able to explore HK soon and share your finds... :)

Clumbsy Cookie said...

Wow it looks so delicious! I was so happy about Ingrid Bettencourt as well. Freedom and health are the most important thing in life, and taken for granted for many, isn't it?

eatingclubvancouver_js said...

Cranberries and coconut sound wonderful together! Great-looking Danish braid.

Good to hear about your holiday. It must have been heavenly detoxing in the mountains.

Anonymous said...

Oh my goodness...cranberry coconut struesel...sounds delciously divine! Gorgeous shots. I bet the danish was awesomely delicious :)

Deeba PAB said...

Hi again Dhanggit...great to have you back girl. Your Danish is as sweet as Ingrid Betancourt freedom! 6 years is far too long & far too unfair to anyone...but who would imagine that she'd be back this way one day. I think of the whole thing often, & feel GREAT that hope remains to play winner!!!What a wonderful celebration for your STUNNING braid...it's perfect & pretty in every way! xoxoxo

Adam said...

The braid looks stunning. It's part artwork and part flaky deliciousness. That's cause for a celebration in itself.

The most problems I've ever had with freedom is being grounded, but I understand what you mean. I remember people celebrating back when Mendela was set free.

Thistlemoon said...

OHHH Yummy! I love it! I am glad you had a nice break - we all need to get away once in a while!

Anonymous said...

Ok, now I'm totally jealous of you. You get to hibernate in the Alps and make beautiful pastries like this! I wanna live where you live and bake like this!

Leslie said...

Slacker!LOL!! I am glad you got away from it all! I do want all the details!!!
This braid looks out of this world! the crumb topping makes it!!!

Tiina said...

Lovely filling & toppings!

Fitness Foodie said...

This danish looks gorgeous and so flavorful, I am drooling. Love the flavors.

Anonymous said...

That looks very impressive dhanggit. Coconut and cranberries sound wonderful together.

Gloria Baker said...

Hey sis this look really wonderful!!!!! so yummy. xxxGloria

Chef Jeena said...

I do not know which I love the most the crust or the filling...beautiful.

test it comm said...

Your braid looks great! I like the streusel topping.

Oggi said...

It looks beautiful and delicious. I love the combination of cranberries and coconut.:)

Anh said...

So yummy and delicious! I am drooling all over now!

glamah16 said...

It was great news. I look forward to seeing all her interviews, etc as shes so lucky to be free. Amazing.
Your braid looks great as usual. I noticed youve been quiet for a much needed break. It did you good!

chriesi said...

Your braid is great!

tigerfish said...

Taste of freedom? To see these pictures yet not being able to taste anything is losing that taste of freedom. :O

Anonymous said...

this looks so good! and how i wish i have them right now for late afternoon snacks! haha! pangpataba! love the photos too!

Jacque said...

Ooooh, that looks particularly inviting and delicious! Good job, it was worth the wait :)

Helene said...

Beautiful job on this month challenge! The briad turned out perfect!