I have a history of procrastination for challenges, but this time I had a really good excuse - we moved during the month of June! This is the first time I have owned a home, so it is all very exciting, and this was only my second baking project in my new kitchen. I am a little more hesitant to get this one dirty, but seeing how it has been cleaned successfully several times now, maybe I'll get over it.
To me the main difference with this dough compared to Julia's recipe is that this has orange and cardamom in it, and I really noticed it this morning after the dough had chilled its minimum five hours and I was rolling it out to make it into the braid.
Friday, I took the day off, and spent the morning picking blueberries at The Happy Berry in Six Mile, SC with some friends. I knew I wanted to use them somehow with this baking challenge, because seasonal local produce can't be beat! Down here in South Carolina we passed strawberries and rhubarb long ago, and are barreling down the path toward peaches at this point, but that means that blueberries are perfectly in season. I found a random blueberry filling recipe and cream cheese filling recipe online, but since that was after four and a half hours of sleep, I'm not sure I can find it again. Somewhere on the internet, but they proved sufficient. I deliberately undercooked the blueberry part, wanting to make sure we could still taste the freshness of the berry.
Now to figure out what to do with the other half of the dough - I've seen some great examples of bear claws and chocolate croissants, I need to try one of those!
Categories: Blueberries, Breakfast, Cardamom, Danish, Daring Bakers, Pastry