Strawberry Mascarpone Braided Danish
I love weekends and I love breakfast! Breakfast is actually my favorite meal of the day. On the weekends, the family is home (usually unless my husband is on call) and everyone wakes up hungry and ready for something to eat! The kids run down the stairs when they smell the sweet aroma coming from the kitchen. That puts a smile on my face.
This Strawberry sweetened Mascarpone Braided danish is a perfect weekend breakfast. Pair it with a hot cup of coffee and you will be set! My kids like it to snack on later in the day too. With fresh ripened strawberries and the creaminess of the mascarpone cheese, they fill this fluffy soft brioche dough perfectly.
My recipe originates from "The New Artisan Bread in Five Minutes a Day" book. There is a basic brioche dough recipe and I transform it into a variety of breads and dishes to make it my own. The recipe makes a big batch of dough, that can be refrigerated and used up to a week! I can make three different bread recipes out of one batch. It's a great time saver, and perfect for any busy mom like me!
It's sweet, tender, flakey, and the filling is so creamy, it is the perfect bite!
Strawberry Mascarpone Braided Danish
ingredients
Ingredients:
1 Brioche Dough Recipe ("The New Artisan Bread in Five Minutes a Day" book *See Recipe Below)
1 cup of fresh Strawberries sliced in 1/8" thick
1/2 batch of my Mascarpone filling (**See below)
Take 1/3 of Brioche Dough (about a grapefruit sized portion) and roll out into a 9"x13" rectangle. onto floured parchment Make slices along each side, carefully keeping them symmetrical on both sides. (see pic) Place Mascarpone filling down the center (2" wide). Top with slices of strawberries. Fold the top 2" piece over the top of the filling mixture. Fold the bottom 2" piece over the filling mixture. Take one side of the strips, gently twist and fold over. Repeat with the opposite side. Continue down the entire danish. Transfer parchment to a cookie sheet and let rest for 30-45 minutes After rest, brush the top of the danish dough with egg wash (1 egg whisked with 1 Tablespoon milk or cream). Bake in 350F oven for 30-40 minutes or until golden brown. Can sprinkle with powdered sugar or my strawberry sugar glaze.
Strawberry Glaze: Take 2 large strawberries, slice and smash them in a measuring cup. Add 1/3 cup of confectioner's sugar and mix together with a fork. If too dry, add a small amount of milk until desired consistency is reached.
*Brioche Dough:
1 1/2 cups Luke warm water (100F or below) I use warm tap water
1 Tablespoon granulated yeast (I use Red Star Platinum)
1 Tablespoon Kosher Salt
8 Lightly beaten large eggs
1/2 Cup Honey
3 sticks (1 1/2 cups) Unsalted butter
Mix the yeast, salt, eggs, honey, and melted butter with water in a 6-quart bowl or KitchenAid Stand Mixer. Mix in the flour with a spoon, or paddle attachment of KitchenAid until all the flour is incorporated. You do not need to knead the dough. It will be slightly wet and sticky, but once chilled will be easier to handle. Cover with plastic wrap but keep loose as the dough will rise in the fridge. Place in the refrigerator overnight or at least 4 hours.
**Mascarpone filling:
1/2 block Cream Cheese (I used Organic Valley)
1 cup (1/2 pint) heavy whipping cream (I use Organic Valley)
3 Tablespoons powdered sugar
1 8 oz container mascarpone cheese
1/2 cup of lemon curd (Store bought or homemade *See Recipe below).
1/4 teaspoon fresh lemon zest
1/2 teaspoon Nielsen Massey vanilla bean paste
Directions:
Place cold heavy cream in a deep bowl or stand mixer bowl. I used my kitchenaid hand mixer and Whip until light and fluffy about 2-3 minutes, do not over whip. Then add the powdered sugar and vanilla bean paste, blend together. In a separate bowl, blend both softened cheeses on low until incorporated and smooth, careful not to over whip. Add creamed cheeses mixture to the whipped cream and blend on low. Fold in the lemon curd and zest.
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