Danish braided pastry
Then I happened upon the Artisan bread in five minutes a day and they had a lovely recipe for a Brioche dough and a lot less butter and egg intensive than the memory of my previous pastry attempt. Their Danish fruit pastry looked a lot less finicky than attempting the eclair and bought back happy memories of my days in the US. I modified it a little and got started.
Brioche Dough1/2 cup lukewarm water
2 tsp honey
1 tbspoon fresh yeast
100g butter melted
3 eggs lightly beaten
A pinch of salt
2.5 cups maida (APF)
1/2 litre milk made into paneer
4 tbspoon good quality (Blackberry) jam
Dissolve honey and yeast in the water. Wait for 5 minutes, Mix will get very foamy.
Now mix in the butter, eggs
Stir in the flour with a spoon
Let sit covered lightly for about 2 hours
Next morning roll half the dough into a rectangle about 1/8" thick
Mark off middle third off th dough
Smear the paneer and jam along the length of the dough in the middle portion.
Cut off 1/2" intervals in the tow end thirds, criss cross the cut edges over the centre.
Brush with milk, sprinkle sugar
Let rest 20 minutes
Place on a buttered tray and bake at 215 deg C for 20 - 30 min until pastry is golden brown.
I did not have any parchment paper handy, so I proceeded to roll my pastry directly on a well floured counter with predictable results.
The dough stuck a bit in a few places. I was not able to pick the entire pastry and put it on the baking tree.
I ended up making 5 individual, slightly misshapen pastry instead of 1 big one.
Tasted great though.
I had half the dough still sitting in the fridge and I want to make a new batch of yeasted dough for pizza tomorrow. So I decided to make a muffin bun.
I threw in a table spoon of sugar into the remaining dough, 1 tbspoon of raisins and 1/2 tsp of cardamom powder. I added enough APF to knead the dough so that it didnt stick to my hands much.
I divided the dough into three, rolled each part into a ball, divided the ball into 2, rolled and placed the ball in a 6-muffin tin, I finally had a 6 muffin-bun to bake. I brushed the top of each muffin-bun with a little milk and sprinkled granulated sugar.
I rested the dough for about 25 minutes then put it into oven preheated to 215 deg C for about 12 minutes. Nice
I am submitting this to Tangy Mind's An International Celebration U.S.A round up. This series was launched by Jagruthi and september's Host is Archana.