I was fortunate that my first three Daring Bakers challenges were all cake-related and not unfamiliar territory. I knew my luck would eventually run out and that one day I’d come across a dough challenge. Well, that time finally arrived when this month’s challenge of a Danish braid was announced by Kelly of Sass & Veracity and Ben of What’s Cooking?. I think I’ve attempted cooking with yeast perhaps once before. It may have been in my childhood or teen years, but it was enough of a failed experience to have turned me off from working with yeast.
My initial reaction was to skip this month’s challenge, as after all, this is mostly a site about cakes. But my husband who has a lot of faith in me really wanted me to try this. And after perusing so many scrumptious and successful braid after braid completed by other zealous Daring Bakers, I decided to give this a go.
I decided upon a cream cheese/egg filling and fresh blueberries, topped with raw sugar and sliced almonds.
Nothing novel here, but I’m glad I “rose above” my fear of yeast and ventured out of my cake comfort zone! Thanks to Kelly and Ben for hosting! To see what other Daring Bakers have done, please visit the Daring Bakers Blogroll.