The June 2008 Daring Bakers Challenge is brought to us by Kelly of Sass & Veracity, and Ben of What’s Cookin’?

Technique: Making and working with yeasted laminated dough
Recipe: “Danish Braid” from Sherry Yard’s The Secrets of Baking

Why Danish Braid?
• Danish dough is in the family of butter-laminated or layered doughs with puff pastry being the
ultimate. Danish dough is sweet and yeast-leavened, however, where as puff pastry is not.

• The process of making Danish dough is less complex than that of puff pastry, but equally as important
to achieve best results, and a great starting place to begin to learn about laminated doughs in general.

To download the recipe in .pdf format, click HERE