Peach Danish Braid
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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 baked with Red Star Yeast, making the recipe 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!
Peach Danish Braid
- Yield: 12 servings
Ingredients
Sponge
- 6 Tbsp (90 g) low fat milk
- 1 tsp sugar
- 1 package Red Star PLATINUM Yeast
- 2 Tbsp (17 g) flour
Dough
- 1/4 cup (48 g) sugar
- 4 oz (113 g) reduced fat cream cheese, softened
- 3 Tbsp (42 g) unsalted butter, softened
- 3/4 tsp salt
- 1/4 tsp pure almond extract
- 1 large egg, at room temperature
- 2 1/4 cups (315 g) flour, divided
Filling
- 3 oz (85 g) reduced fat cream cheese, softened
- 2 Tbsp (24 g) sugar
- pinch of salt
- 1/4 tsp pure almond extract
- 1 cup thinly sliced peaches
Glaze
- 1/2 cup (60 g) powdered sugar
- pinch of salt
- 1/2 Tbsp (7 g) unsalted butter, melted
- 1/8 tsp pure almond extract
- 1 1/2 Tbsp milk
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.
Nutrition
- Calories: 225
- Carbohydrates: 32
Keywords: Peach, Cream Cheese, Danish, Danish Braid
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Disclosure: I was compensated by Red Star Yeast for the development of this recipe. All opinions expressed are my own.
So sweet and summery and peachy! Love!
Such a beautiful way to use perfect peaches! Adding this to my baking list 🙂
This takes me back to my childhood…thanks Laura!!
You’re the queen of drizzle Laura! The almond extract in there sounds wonderful!
This peach danish bread looks amazing! I can see why it surpasses any and all other breakfast choices!!! so good!!!!
Late to the party here! Made this today and got rave reviews. I love it – will make again and again.
★★★★★
We don’t get this yeast in Australia but it seems to be used a lot by bloggers who make delicious looking breads like this with it! 😀
This looks so amazing!! Like, YUM!
A spectacular way to enjoy peach season! The Peach danish Braid is fabulous!
Wow, wow, wow… this looks divine, Laura!
Here you go tempting me with more peach deliciousness! I made some peach streusel bars today because of you!!!
Wow, this danish braid looks fabulous Laura! Perfect with my morning coffee! I can’t wait to try this one!
Laura, I am swooning over this!!! This looks too delicious!!!! Just pinned to pinterest…totally want to make this!!! xoxo