This month’s Daring Baker’s challenge, hosted by Kelly of Sass and Veracity, and Ben of What’s Cookin’ was to make a braided Danish. The second I saw the challenge, I started sweating bullets. This seems to be a theme for me with Daring Bakers. I had no idea how gluten-free flours would behave in a laminated dough, and I planned for failure. Actually, I planned for multiple failures, going so far as to find an alternate recipe in case I really struggled. Surprisingly though, my braid came off without a hitch. I tried sharing my technique, but other gluten-free bakers using similar flours struggled (nobody used the exact same combination). Over the course of the month, it became clear that part of the problem was the way gluten-free doughs behave in the fridge. Sweet rice flour (also known as gelatinous rice flour) holds up to refrigeration better than most, but refrigerating a dough overnight or for five hours, might not be the best plan. Several other gluten-free bloggers had success cutting the fridge time down to 10 minutes between turns and 30 minutes in the freezer before the final shaping. I think these times sound a little quick… the butter needs a chance to harden again or you will lose the flakiness. If I did it again, I would still let the dough rest 30 minutes between turns. But I would definitely cut the final fridge time down from five hours to something more like one or two (or use the freezer for 30). I have changed the directions to reflect these changes.

For the record, I would definitely make these danishes again. In fact, I meant to, all month. But, I’m trying to look good in a bathing suit this summer, and I devoured my entire braid in less than 24 hours, with minimal sharing. Needless to say, a repeat performance was not going to help my waistline. Still, my braid was flaky and flavorful. I loved the flavor of cardamom and orange in the pastry and the simplicity of the cinnamon-sugar and walnut filling. I will play more with the filling next time, but sometimes combinations are classic for a reason.

You can almost see the flakiness in this picture:

Recipe after the Jump

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