Mayors Braid (Borgmeister Krans)

Borgmeister Krans, or Mayor’s Braid, is the Danish bakery showpiece named for the elaborate ceremonial collars of medieval mayors. The shape is unmistakable: three strands of Danish pastry braided together and joined into a wreath, topped with sliced almonds and crystallized sugar that crunches with every bite.

The almond filling is the soul of the pastry. Just three ingredients (almond paste, butter, and sugar) beaten until smooth give you a thick, marzipan-like spread that goes down the center of each pastry strip. As the braid bakes, the filling softens into pockets of warm, nutty sweetness throughout the ring. Don’t substitute almond extract for almond paste. The texture of real paste is what gives the filling its body.

The braid construction is where it earns its name. Roll the dough into a long rectangle, cut into three strips, fill, fold the long sides over to enclose the filling, then braid the three rope-shaped strips. Join the ends into a ring. The 45-minute rise lets the laminated dough puff. A blast of 400°F (200°C) heat followed by 350°F (175°C) gives the braid its dramatic oven rise and golden finish. Serve in wedges at Christmas brunch or Easter morning. Pair with strong coffee.

Pro Tips

• Keep the Danish dough cold while working. Warm dough loses its lamination and the braid loses its flaky layers.
• Pinch the ends of the strips firmly before braiding. Loose ends unravel as the dough rises.
• Use a foil collar around the braid before baking if you want a more compact shape. The pastry spreads naturally as it bakes.
• Brush the egg wash carefully to avoid filling the visible braid pattern. A light hand keeps the lines crisp.

Variations

• Stir 1 tablespoon of almond extract or 2 tablespoons of raspberry jam into the filling for added flavor.
• Add a swirl of cinnamon and brown sugar alongside the almond filling for a chai-spiced version.
• Top with chopped pistachios instead of almonds for color contrast and a slightly different flavor.