I like to make danish. I like to make it for special occasions, like a hoiday or just for a lazy, rainy, weekend morning. The problem is, I don’t want to have to wait all morning as I made the dough, let it rise, shape, stuff, braid, and let it rise again. I want to take it out of the fridge, let it rise while I have my early morning coffee and computer time, and then stick it in the oven.
And this recipe did just that for me!
My friend Barbara posted this recipe for Citris Cranberry Cream Cheese Danish, and she declared “it’s a great tasting, healthier Danish Braid using whole wheat flour and eliminating the 2 sticks of butter traditional rolled in to the Danish Braid dough”.
That sold me and I new this bread would be on my table soon.
I didn’t want citrus, I wanted almond.
And I didn’t have any cranberries, but I had plenty of dried cherries. So my Almond Cherry Cream Cheese Danish was born.
I prepared it the day before, it was such an easy dough to work with. After it was all braided, I wrapped it tight, and left it in the fridge over night. Early the next morning, while everyone slept in, I tool it out of the fridge for it’s final rise. I sat it in a warm spot while I went about my normal routine. About an hour later, it was ready for the oven.
The first picture is for breakfast, so I give to you my Almond Cherry Danish Bread!.
For the original recipe, check it out on Barbara’s site, Barbara Bakes. All I did different was to leave out al the citrus flavorings and added almond extract and sliced almonds. Oh yea, and I replaced the cranberries with cherries.
Come back tomorrow. I’ll have a picture of a sweet treat that I just made! Cant wait to share it with you.
Here’s some more of my danish recipes to check out:
Go out and seize the day. Make it a delicious one!