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If the French call this kind of pastry Viennoiserie, and it hails from Vienna, why do Americans call it Danish? In the mid-nineteenth century, there was a bakers’ strike in Copenhagen, and the strikers were replaced with Viennese workers, who baked their own national recipes. When the strike was over, the customers had developed a…
Makes one large 9 by 5-inch loaf This streusel-topped loaf of Danish dough, swirled with an almond cream, chocolate,raisins, and cinnamon, is a classic Eastern European holiday bread. But don’t just reserve it for special holidays, as it is a welcome addition to a brunch menu.If the trick of twisting the filled dough into its…
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