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