24 October (October 24, if you’re in America) is Dorie Greenspan’s birthday. I only became interested in baking and cooking in the last few years, and only began to do things properly in the last year or so, but during this time I’ve come to love Dorie’s recipes and her writing. Besides, Dorie was described by someone as “five foot nothing” – being a short person, I heartily approve of the saying that the best things come in small packages.
Around the world, food bloggers, especially those in the French Fridays with Dorie and Tuesdays with Dorie groups, have been posting to celebrate Dorie’s birthday. It’s a giant virtual party that will go for at least a couple of days as we work our way around global timezones.
Birthday parties deserve the best cake and champers, mini kievs (like the ones Johnny might make) and crabapple hooch like Liz made. And, the best parties have a gate crasher or three. This post is a kind of gatecrasher to the Dorie virtual party. It’s not a recipe created by Dorie, but it does come from a book that she penned, collecting recipes that others had baked with Julia Child.
(Sheepishly, this was also the recipe for last week’s Tuesdays with Dorie group assignment. What can I say, non-blogging life got in the way. Sorry TWD-ers all)
The recipe is a Danish braid made with a quick laminated dough. Mine was filled with almond cream and raspberry jam, topped with slivered almonds, and covered in a tangy, puckery lemon-yoghurt glaze. The lemon glaze really completed the pastry, it somehow softened the filling and brought them together in a refreshing, spritzy kind of bear hug.
To make things pretty, I also sprinkled roughly crushed dried strawberries over the top. They added more intense bursts of sweet-tart, and flecks of colour.
Mr Gander took half of the Danish braid to work, as a way of getting to know people in a new-ish area where he’d recently started working. The Danish braid was wolfed down, and I think he’s now known as the guy who brings Danish braids to work.
Quick laminated dough and fraisage
Rather than talk about all of the components of the braid, this post will focus on the quick laminated dough used in the braid. The recipe for the Danish braid has been published by the contributing baker Beatrice Ojakangas and is reproduced below.
Laminated dough – for croissants – was one of the more challenging recipes I’ve made as part of the TWD group. Making the laminated dough for the croissants took up most of a day, so I was pretty happy to see a recipe for a ‘quick’ laminated dough.
The quick recipe takes short cuts when putting the dough together. It didn’t require the baker to make detrempe (the yeasted dough used in lamination), beurrage (the block of butter used in lamination), and all that. Instead, it was a relatively quick process in the food processor, or even by hand. Basically, you cut butter into flour and sugar until the butter is still in visible, small chunks. Then, you roll out and fold the dough a few times – even this might be a shortcut as real Danish doughs should have 243 layers, and the quick dough didn’t seem to have as many layers.
After chilling and resting, it’s ready to be used to make Danish braids.