Danish braided pastry
One of the perks of working in the US is the lovely pastries served for breakfast when you attend morning conferences. Unhealthy but tasty. I have always shied away from attempting such things at home after a disastrous pate-choux experience - they were lovely in the oven, all puffed up and golden, but flatened down to a spatula as they cooled! All that butter and eggs just wasted! 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 Dough 1/2 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...