Danish Braiding
Method
Remove the Danish dough from the fridge. Sprinkle a little flour on a flat surface and then unwrap and cut the dough in half. Wrap one piece with plastic wrap and place back into the fridge. Roll the dough into a 10x15 rectangle.
Brush any excess flour from the top. Now, place the dough into a piece of parchment paper. Using a pizza slicer lightly score the dough 3 inches from each side. Do not cut through the dough. It's just to be used as a guideline.
Place your filling into the middle without crossing the score marks. Using your pizza cutter and a rule cut slices down each side on the dough. Do not cut past the score line. It will be about 9 slices down both sides.
Cut off the two bottom pieces and the two top pieces. Fold over the bottom onto the filling.
Beat one egg and 1 tablespoon of water into a small bowl. You will use this as glue. Brush each piece of dough as you create the braid. Begin at the end of the dough and fold one piece of dough over the filling. Brush with the egg wash. Now, take one piece of dough from the other side and fold that over the other piece. Continue till you have created a braid. Brush the top of the braid with egg wash. Cover with plastic wrap and allow to rest for 1 hour. Remove plastic wrap and egg wash once again. Place into a preheated 375 degree oven for 30 minutes. Remove from oven and cool on a wire rack. Drizzle with some icing over top.
To make the spirals, roll out the other half of the danish dough in a rectangle shape about a 1/4 of an inch thick. Fold in half and using a pizza cutter, cut the dough into 1/2 inch thick strips.
Take each piece of dough, gently stretch it slightly and twist it over and over until it is tightly wound. Coil the twist rope into itself.
Place onto a piece of parchment paper. Cover with plastic wrap and allow to proof for about 30 minutes. Make an indent in the center of the coil ( I used the bottom of a shot glass to make the indent ) and fill with filling. Brush with an egg wash and bake in a preheated 400F oven for 25 minutes. Remove from oven and cool on a wire rack. Drizzle some icing over top.
