Ingredients:
PASTRY
1/4
cup (60ml) warm water, 105F-115F degrees
2
and 1/4 teaspoons active dry yeast (1 standard package)
1/2
cup (120ml) milk, at room temperature*
1
large egg, at room temperature
1/4
cup (50g) granulated sugar
1
teaspoon salt
2
and 1/2 cups (315g) unbleached all-purpose flour
14
Tablespoons (210g) unsalted butter, cold
EGG WASH
1
large egg
2
Tablespoons (30ml) milk
Directions:
1.
Whisk the yeast and warm water together in a large bowl. Allow to sit
for 3 minutes until foamy. Add milk, egg, granulated sugar, and
salt. Once these wet ingredients are mixed together, set the bowl aside
and make your butter/flour mixture.
2.
Cut butter into 1/4 inch slices and add to a food processor or blender.
Top with flour. Pulse the mixture 10-12 times, until butter is fairly
crumbled.
3.
Pour the flour mixture into the wet ingredients. Very gently fold the
two mixtures together. Do not be angry with the dough! You want to be very,
very, very gentle when you are folding the two together. Fold *just until* the
dry ingredients are moistened. The butter must remain in pieces, which creates
a flaky pastry. Turn the dough out onto a large piece of plastic
wrap. Wrap the dough up tightly and refrigerate for at least 4 hours
or overnight.
4.
After 4-12 hours, take the dough out of the refrigerator to begin the
"rolling and folding" process. Flour a work surface. The dough will
be sticky, so make sure you have flour nearby as you roll and fold. Using
the palm of your hands, gently flatten the dough into a small square.
From there, roll out into a 15 inch long rectangle using your rolling
pin. You may have to continue to lightly flour the counter as you are
rolling. Fold the dough together as if it were a business letter. And
roll it out into a 15 inch long rectangle again. Then, fold again into a
business letter. You'll repeat rolling and folding 1 more time for a total of 3
times.
5.
Fold the dough up tightly, wrap in plastic wrap, and chill for at least
30 minutes or up to 1 day.
6.
After at least 30 minutes, take the dough from the refrigerator and cut
it in half. Wrap 1 half up and keep chilled as you work with the first
half. Roll out your dough to make a 12x6 inch rectangle. I rolled
this dough out onto a floured work surface, but I suggest you roll it out
onto a lined baking sheet. (Lined with parchment paper or a silicone baking
mat.) It is tough to transfer the braided dough from the counter to the baking
sheet, unless you are very careful!
7.
Cut off two corners of the dough and then two small triangles at the
other end. (visual below)
8.
Spread 1/2 of the filling (raspberry or cream cheese) down the length of the
center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both
sides. I used a very sharp knife, but a pastry wheel or pizza cutter will work
just fine. I find this video VERY helpful. Fold the bottom
end up to "seal" the filling in and allow the braid to rest for 15-20
minutes as you preheat your oven. Repeat with the second half of the dough and
the rest of the filling.
9.
Preheat oven to 400F. Beat the egg wash ingredients together. Brush the
top of the pastry with egg wash. There will be enough egg wash for both braids.
The egg wash gives your pastry that beautiful sheen.
10.
Bake each braid for 15-16 minutes or until golden brown. Make sure to
rotate the pan at least two times to ensure the braid is browning evenly. My
oven has hot spots, so I rotated my braid every 5 minutes. Mine took 16
minutes.
11.
Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and enjoy!
