This month's Daring Bakers' Challenge is hosted by Kelly of Sass & Veracity, and Ben of What’s Cookin’? and is Danish Braid. Have you ever made croissants? This is nearly the same intensity in folding and turning and rolling. Time-intensive, but so worth it!
I didn't have any problems with butter oozing out or falling out in pieces, but I had a tiny little advantage in that I've done this before, numerous times in culinary school. We made danish and croissant until our hands cramped! I love the result of that effort, though.
I chose the apple filling for mine, and the recipe can be found HERE or HERE. If you do try this yourself, keep in mind that sealing the edges of the dough around the butter before the first fold helps it to stay put. Also, the chilling time in-between can be more than 30 minutes depending on the weather in your area. Humidity plays a huge factor in all baking, so keep and eye on that, as well.
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