It´s Daring Bakers´ time, people! Yep, I´m back. This month, our gracious hosts are Kelly of Sass and Veracity and Ben of What´s cooking, and they chose a great recipe that lends itself to make shapes and fillings: Danish braid with a wonderfully aromatic cardamom-orange flavored dough.
We were given the chance to do whichever filling we wanted and even play with the shapes once we had done a braid since the recipe shields two big braids. I was planning on doing just that yet the flu caught up with me.
And to make matters worse for me, I was doing the braids for Father´s day, so I was going to have to suck it up and get the recipe done. So I divided the recipe in two days and baked at my “high” moment, meaning those few hours when the flu meds did the trick and I felt somewhat normal.
Since I had seen fresh quinces around, I chose to do a quince compote and apple filling. And since many people are still unfamiliar with quinces, I did a little step-by-step photo shoot to show you the progress from fruit to compote since the change in color itself can be quite confusing.
I love how it turned out and the dough is quite versatile so I see myself playing with this again, you know, when I´m not with the flu and I have the uncontrollable urge to fold and turn, then chill, and then fold and turn again.
If you want to check out endless, and I´m sure endlessly creative, variations of this recipe, check out what my fellow Daring Bakers did this month.
Oh, and let me know if you are interested in the quince compote recipe because I´m lazy when it comes to typing up recipes, but you know I´d do anything for you, my dears 😉
UPDATED WITH POACHED QUINCES RECIPE AFTER THE JUMP