WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This elegant Danish Braid is filled with a soft cream cheese and cranberry filling, sprinkled with citrus sugar to create a light sugar crust, and drizzled with a tart lemon glaze. It’s a beautiful, impressive looking treat, but it’s actually pretty easy to make.
I decided to create a great-tasting, healthier Danish Braid using whole wheat flour and eliminating the 2 sticks of butter traditionally rolled in to the Danish Braid dough. This is such a wonderful, flavorful dough, and the filling and toppings are so fabulous, you’ll never miss that extra fat.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Citrus Cranberry Cream Cheese Danish Braid
Ingredients
Dough
- 1 cup whole wheat flour
- 2 –2 ½ cups bread flour
- 2 teaspoons vital wheat gluten
- 1 package rapid rise instant yeast (2 ¼ teaspoons)
- ¾ cup milk
- ¼ cup orange juice
- ¼ cup butter
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon orange zest
Cream Cheese Filling
- 8 ounces 1 package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 egg yolk
- ¼ cup dried cranberries
Citrus Sugar
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Egg Wash
- 1 egg white lightly beaten
- 2 teaspoons water
Lemon Glaze
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
Instructions
- Mix whole wheat flour, 1 ½ cup bread flour, wheat gluten, and yeast in stand mixer fitted with a beater blade.
- Heat milk, orange juice and butter until butter melts and mixture is warm (120º to 130º). Add sugar and salt, stir until dissolved. Add liquid mixture to flour mixture.
- Add egg, vanilla, and orange zest and beat at low speed until well combined. Switch to the dough hook, on speed 2 gradually add the remaining bread flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until smooth about 8 minutes. Shape into a ball.
- Place in greased bowl, turn. Cover, let rise until double approximately 60–90 minutes.
- While dough is rising make cream cheese filling: In a medium mixing bowl, beat cream cheese, sugar, lemon zest, vanilla and egg yolk until smooth. Don’t over mix. Refrigerate until ready to use.
- While dough is rising make citrus sugar: In a small bowl, mix sugar, lemon zest and orange zest until well blended.
- Punch dough down, let rest 10 minutes before shaping. On a lightly floured work surface, silpat, or parchment paper, roll the dough into a 12 x 14-inch rectangle, ¼ inch thick. If the dough shrinks back when rolled, let it rest for a few minutes, then roll again. Along one long side of the dough make parallel, 4-inch-long cuts with a pizza cutter or sharp knife 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
- Spoon the cream cheese filling down the center of the rectangle. Leaving 1 inch on the top and bottom unfilled. Sprinkle dried cranberries on top of cream cheese filling. Cut off the first two strips of dough on each side on the top and bottom of the rectangle. Fold the top and bottom flaps over the filling to cover. Begin folding the cut side strips of dough over the filling at an angle, alternating left, then right until finished. Trim excess dough leaving enough to tuck the ends underneath the braid.
- Transfer to baking sheet. Cover. Let rise until double, about 30 to 45 minutes.
- Preheat oven to 375º. Make egg wash by mixing egg white with 2 teaspoons water and lightly brush some of it over the top of the braid. Sprinkle citrus sugar evenly over the top of the braid. Bake on baking sheet for 15 to 25 minutes until golden brown. Remove from oven and let cool 10 minutes.
- Prepare Lemon Glaze: In a small bowl, mix powdered sugar and lemon juice until smooth. Drizzle glaze over braid.
Micaela P.
I follow you on Twitter 🙂
Micaela P.
I follow Hodgson Mill on Facebook
Micaela P.
I follow you on Facebook
Micaela P.
that has to be the most gorgeous danish I’ve ever seen! And the citrus sugar? I’m already thinking of other things I could use it for! 🙂
Judy
Barbara, I love this healthier recipe. Flavor combos are great!
Cindy
I like Barbara Bakes on FB.
Yuri - Chef Pandita
What a gorgeous Danish bread! I would love to have a slice right now 🙂
Kim
awesome giveaway
natalie (the sweets life)
I’ve been wanting to make a braid like this and I love that this is a healthier version!!
Annalise
This danish braid is seriously delicious, I just want everyone here to know that. I speak from experience! So fun seeing you Saturday, Barbara!
Lisa @ Sweet as Sugar Cookies
Following you on Facebook.
Lisa @ Sweet as Sugar Cookies
Following you on Twitter.
Lisa @ Sweet as Sugar Cookies
That braid is an absolute beauty and must be a delight to eat.
Cookin' Canuck
Your bread is gorgeous, Barbara! I haven’t tried this flour before, but will be sure to keep an eye out for it.
Delishhh
Oh just gorgeous – i love the Danish “vinebröd” as we Swedes call it.
Valérie ( France )
le façonnage est exquis et la garniture délicieuse
Je te souhaite une belle soirée
Valérie
Rose
Would love to have some of that braid right now!
mary jane
Your recipe looks scrumptious and the fact you did not use two cubes of butter and whole wheat flour to boot, is a big blessing to most people..would love to win the giveaway.Happiest of Holidays, luv your blog..
Angie's Recipes
What a gorgeous Danish bread!
Lorraine @ Not Quite Nigella
Mum you Danish braids are always so beautiful and inspirational! 😀 OK as well as Cookie Queen you are bread queen too! xxx