Almond Danish bread from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 299) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse sugar for turbinado sugar.

  • anya_sf on March 31, 2018

    The brioche dough takes much longer to mix than the instructions state and is super sticky. It was OK to roll out once chilled, using lots of flour. I made the dough ahead and froze it, then thawed it overnight. I couldn't find any instruction for the cinnamon, so I added it to the almond cream. The faux braid was very easy to do. I altered the assembly instructions somewhat because my baking sheet has a lip: rolled the dough directly on parchment paper (not yet in the pan), cut the strips with a bench knife (wouldn't have had room if the dough were already in the pan), finished assembling the bread, then lifted the parchment (with bread on top) onto the baking sheet. I chilled the whole thing overnight and let it rise and bake the next morning. The bread didn't rise upwards, just spread outwards, but I believe that was expected. I skipped the icing, but might use it next time, since the bread wasn't super sweet. It was rich, tender, moist, and delicious.

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