Matt June 29th, 2008

I too had a hard time believing that I, of all people, was making a pastry this past month but darn it all if I did.

I didn’t deviate too much from the original recipe, which you can find linked below, though cardamom is not easily found in my area so I used all-spice instead. Also, I added some almond and lemon extract into the dough for some zing. For filling I used a raspberry puree I made (with lemon juice and a bit of peel) and sweetened cream cheese (cream cheese, sugar, lemon juice).

After the break are a few pictures I took while “building” the braid. Even though this recipe was extremely easy to follow, it takes a certain amount of dedication to make as far as time goes.

Having lost two attachments to my very expensive mixing machine, I made do with the normal beater attachment. It took a bit of work and worry (for the poor motor), but I was able to get the dough turned out fine.

I took it out of the fridge a bit later and rolled it out and spread about 1200lbs of butter over it. Some of the Daring Bakers had trouble at this part, but as long as your dough and butter is properly chilled it’s pretty easy.

Many turns later (chilling the dough, rolling it, flipping, chilling, rolling), spaced out 30 minutes at a time (you thought I was kidding about the whole time thing, didn’t you?) it was finally done. I let it rest overnight and decided to work on it the next day.

I then rolled it out and made my cuts. You can really notice the orange zest, can’t you?

Next up the filling…

And finally the braiding and into the oven it goes.

Before you know it they’re done and ready to eat!

This recipe was great and made me realize just how easy making dough and pastries can be. This being only my second month in the Daring Bakers, I can’t wait to see what else I try and accomplish through this culinary experience.

• Daring Bakers , Food
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