Peach Danish Braid

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5 from 1 review

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After baking, a bit of sampling (in all honesty, quite a bit of sampling!), and sharing slices of this peach Danish braid, I’m convinced that it surpasses any and all other breakfast offerings. Essentially a cross between bread and pastry, this braid is nearly foolproof!

Filled with sweetened cream cheese and slices of sweet peaches, the tender dough is a cinch to work with, braids effortlessly, and bakes up beautifully bronzed.

Add a sweet almond drizzle for a scrumptious finish, and enjoy for the best summer breakfast!

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Peach Danish Braid

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Laura Kasavan
Yield: 12 servings

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Description

Peach Danish Braid makes the best summer breakfast! A cross between bread and pastry, this easy Danish braid is filled with sweet peaches and cream cheese.

Instructions

For the sponge, heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.
For the dough, combine sugar, cream cheese, butter, salt, almond extract, egg, and sponge in a large mixer bowl; beat at medium speed for 1 minute until combined. Add 2 cups (280 g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic, adding remaining 1/4 cup (35 g) of flour 1 tablespoon at a time to prevent dough from sticking. The dough is ready when it feels tacky but doesn’t stick to your fingers.
Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 50 to 60 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.
While the dough rises, prepare the filling. Combine cream cheese, sugar, salt, and almond extract in a food processor and process until smooth. Line a large rimmed baking sheet with parchment paper and dust lightly with flour. Gently punch down dough and roll out into a 12 x 15-inch rectangle on prepared baking sheet. Use an offset spatula to spread cream cheese mixture down the center of the dough, leaving a 4-inch border on each side and a 1-inch border at the top and bottom. Arrange peaches over the cream cheese layer. Use a sharp knife or kitchen shears to cut 15 1-inch strips on both sides of dough (be careful not to cut parchment paper).
Remove the four corner strips and fold top border down over filling. Work from top to bottom and fold strips over filling, alternating strips diagonally (begin by folding over the top left strip, then fold the top right strip, then a left strip, and so on). When all the strips are folded over filling, fold up the bottom border and press to seal. Cover braid loosely with plastic and let rise 25 minutes.
Preheat oven to 375°F. Bake braid until golden, about 24 to 25 minutes. Let cool on a wire rack for 1 hour before glazing. For the glaze, whisk together powdered sugar, salt, melted butter, almond extract, and milk in a small bowl. Drizzle glaze over braid and let set before serving.