Cherry Chocolate Danish Braid

Ingredients

• 1/2 cup (120 ml) whole milk (lower fat milk can be substituted)
• 1 1/4 tsp (about a half package) active dry or quick rise yeast
• 3 TBSP (38 gr) granulated sugar
• 3 TBSP (42 gr) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1/2 tsp (3 gr) Morton kosher salt or table salt (use 1 tsp if using Diamond kosher)
• 2 cups (240 gr) all-purpose flour + more for kneading
• 1/3 cup (55 gr) cherry preserves
• 1/2 cup (85 gr) chopped semi sweet or bittersweet chocolate or chocolate chips
• egg wash (1 egg whisked with 2 TBSP water)
• granulated or turbinado sugar
• 1 cup (126 gr) powdered, confectioners, or icing sugar
• 1/4 tsp almond extract (*optional, can be replaced with 1 tsp vanilla extract)
• 2-4 TBSP (30-59 ml) liquid of choice

Instructions

1. 1

   Hydrate the Yeast: Warm the milk to about 110-115...: Hydrate the Yeast: Warm the milk to about 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. Make sure the milk is not too hot or it will kill the yeast. Sprinkle the yeast over the milk and stir it together.

2. 2

   Combine the Fat & Sugar: In a large...: Combine the Fat & Sugar: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.

3. 3

   Add the Egg: Stirring until incorporated.

4. 4

   Add the Milk/Yeast: Stir in the milk/yeast mixture.

5. 5

   Add the Flour: Stir in the flour until...: Add the Flour: Stir in the flour until it is all hydrated. The dough will be shaggy at this point.

6. 6

   Knead: This dough can be kneaded by hand or...: Knead: This dough can be kneaded by hand or with the dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 6-7 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. If kneading in the stand mixer, knead at medium/high speed for about 5 minutes, stopping about halfway through to scrape the bottom of the bowl. You can a little flour if needed to prevent the dough from being too sticky.

7. 7

   Ferment: Lightly spray the dough with oil and cover...: Ferment: Lightly spray the dough with oil and cover the bowl with a towel or plastic wrap. Let it ferment at room temperature until double in size. This will take about 30-45 minutes if you used quick rise yeast and 1-2 hours if active dry yeast was used. A warm spot will speed up the fermentation time.

8. 8

   Roll: Deflate the air out of the dough...: Roll: Deflate the air out of the dough by pressing down on it in the center and bringing the edges of the dough over the top. Turn out onto a lightly floured work surface and roll out to a rectangle about 12" x 15" (30 cm x 38 cm), about 1/4 th inch thick.

9. 9

   Fill: Spread the cherry preserves over the middle...: Fill: Spread the cherry preserves over the middle 1/3rd of the dough leaving about a 1/2" at the top and bottom. Sprinkle the chocolate over the preserves.

10. 10

    Cut: Cut the corners off the top of...: Cut: Cut the corners off the top of the dough and two triangles into the bottom of the dough (see step-by-step pictures). Then cut strips about 3/4th-1 inch wide angling slightly downward going down both sides of the dough. Make sure you cut the same number of strips down each side.

11. 11

    Braid: Criss-cross the strips across the dough laying...: Braid: Criss-cross the strips across the dough laying them over the filling. You can keep them flat or twist them slightly like I did in the pictures. Fold the top and the bottom flaps up to seal.

12. 12

    2nd Rise: Cover the dough with plastic wrap...: 2nd Rise: Cover the dough with plastic wrap and let rise for about 30-45 minutes until slightly puffy.

13. 13

    Preheat the oven to 375 F (190 C)....: Preheat the oven to 375 F (190 C). Brush the egg wash over the dough after it has risen and sprinkle with some more granulated sugar or turbinado sugar if you want a little more texture.

14. 14

    Bake at 375 F (190 C) for 25-35...: Bake at 375 F (190 C) for 25-35 minutes until golden brown. Let cool completely before glazing.

15. 15

    Make Glaze: Whisk together the ingredients for the...: Make Glaze: Whisk together the ingredients for the glaze until it is the consistency that can easily be drizzled. Drizzle over the bread once completely cooled.

16. 16

    Store covered at room temperature for up to...: Store covered at room temperature for up to 3 days.