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This delicious Danish Braid is filled with blueberries and lemon curd, for the perfect breakfast pastry.
A Danish Braid is typically filled with a traditional almond filling. Duting the Spring months, lemon and blueberry is my favorite combination, so this braid is filled with lemon curd and fresh blueberries. Then topped with slivered almonds. These three flavors come together perfectly to compliment each other when combined, with no one flavor overpowering the other.
One of the things I like best about this recipe is that it makes two coffee cakes. And because I love sharing my treats with my friends and neighbors this recipe makes it easy.
Ingredients Needed
- All Purpose Flour
- Active Dry Yeast
- Sugar, grandulated sugar and powdered sugar
- Egg
- Milk
- Butter
- Water
- Corn Starch
- Salt
- Blueberries, fresh
- Lemon Curd
- Almond Extract
- Slivered Almonds
How to Make a Danish Braid
- Combine water, yeast and sugar in a small bowl; let stand for 5 minutes. Yeast mixture should be foamy.
- Combine warm milk, egg and butter in large mixer bowl.
- Add yeast mixture, flour, sugar and salt and beat for 2 minutes, scraping bowl occasionally. Add enough remaining flour to make a soft dough.
- Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.
- Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 hour.
- Punch dough down and divide dough in half.
- Roll each half into a 14 x 12-inch rectangle on a lightly floured surface.
- Place on a greased baking sheet and spread 1/2 cup lemon curd in a 14 x 4-inch strip down center of the dough.
- Sprinkle blueberries that have been tossed in cornstarch over lemon curd.
- Make 1-inch wide cuts with a sharp knife or scissors on both sides of the dough, stopping about 1-inch before the filling.
- Fold each cut section of dough over the filling to resemble a braid.
- Cover and let rise 30 minutes.
- Brush braid with beaten egg covering top and sides and then sprinkle with almonds.
- Bake for 25-30 minutes at 350°F or until golden brown.
- Cool for 15 minutes on baking sheet.
- Combine powdered sugar, butter, almond extract and enough milk to reach desired consistency and drizzle over warm coffee cakes.
Tip
- When working with yeast, you know your yeast is ready to go when it gets nice and foamy. If it doesn’t foam up, the water was either too hot or too cold. Check out all of my tips on how to proof yeast.
Check out more of my favorite breakfast bread recipes:
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Lemon Blueberry Danish Braid
A Danish Braid filled with fresh blueberries and lemon curd.
Prep:50 minutes
Cook:30 minutes
0 minutes
Total:1 hour 20 minutes
Ingredients
- 1/4 cup warm water 100° to 110°F
- 2 envelopes Active Dry Yeast
- 1 teaspoon sugar
- 3/4 cup warm milk 100° to 110°F
- 1 egg
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 4 1/2 cup all-purpose flour start with 3-3/4 cups and add more if needed
Blueberry Lemon Filling
- 12 oz blueberries about 3 cups
- 1 Tbs Corn Starch
- 1 cup lemon curd
Glaze
- 1/2 cup powdered sugar
- 1 tsp butter softened
- 2 Tbs milk start with 1 Tbs and add more as needed
- 1/2 Tbs almond extract
- 1 egg beaten
- 1/4 C slivered almonds
Instructions
- Combine water, yeast and 1 teaspoon sugar in a small bowl; let stand for 5 minutes. Yeast mixture should be foamy. Combine warm milk, egg and butter in large mixer bowl. Add yeast mixture, 2-1/2 cups flour, sugar and salt. Beat for 2 minutes, scraping bowl occasionally. Add enough remaining flour to make a soft dough.
- Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 hour. Dough will not necessarily double.
- Punch dough down. Divide dough in half. Roll each half into a 14 x 12-inch rectangle on a lightly floured surface. Place on a greased baking sheet. Spread 1/2 cup lemon curd in a 14 x 4-inch strip down center of the dough. Toss blueberries with corn starch and sprinkle half of the berries over the lemon curd.
- Make 1-inch wide cuts with a sharp knife or scissors on both sides of the dough, stopping about 1-inch before the filling . Fold each cut section of dough over the filling to resemble a braid. Repeat with second coffee cake. Cover and let rise 30 minutes.
- Brush with beaten egg covering top and sides and then sprinkle with almonds.
- Preheat oven to 350°F. Bake for 25 to 30 minutes, or until golden brown. Cool for 15 minutes on baking sheet before transferring to serving platter.
- For glaze, combine powdered sugar, butter, almond extract and enough milk to reach desired consistency. Drizzle over warm coffee cakes.
Tips & Notes:
This recipe makes 2 braided coffee cakes.
Nutrition Facts:
Calories: 413kcal (21%) Carbohydrates: 67g (22%) Protein: 8g (16%) Fat: 13g (20%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 50mg (17%) Sodium: 244mg (11%) Potassium: 126mg (4%) Fiber: 2g (8%) Sugar: 29g (32%) Vitamin A: 330IU (7%) Vitamin C: 3mg (4%) Calcium: 42mg (4%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Catia says
Thank you for the post, it looks delicious.