Raspberry Danish

Origin: Dutch bakers had Austrian bakers working in their bakeries and the Austrians had brought over recipes at this time.

Sour raspberry jam, wrapped in buttery flaky dough, drizzled with a sweet drizzle. What more can I say about a homemade danish? Oh yeah, they are homemade and perfect to eat warm.

Makes: 2 Danish Braid

Takes about: 8 hours (to make the dough) and 1 hour to make the danish

Difficulty: 3 out of 5

Prep:

Prep the danish dough 8 hours before making the danishes.

Ingredients:

Danish

15 grams of water

2 teaspoons cornstarch

315 grams fresh raspberries

40 grams granulated sugar

1 egg

Drizzle

120 grams powder sugar

1 teaspoon vanilla extract

2 tablespoons milk

Instructions:

Danish

- Step 1 - Make Cornstarch Mixture Shortly Before the Bake

In a small bowl or cup, mix 15 grams of water and 2 teaspoons of cornstarch.

Set aside until needed.

- Step 2 - Heat up Raspberries

In a small sauce pan, heat up 315 grams of fresh raspberries and 40 grams of granulated sugar.

Boil the berries in the pan for about 4 minutes.

The berries will start to break apart.

- Step 3 - Mix the Corn Starch and Berries and Set-aside (Makes Enough for 2 Danish Braids)

Once the berries have simmered for a few minutes, add the cornstarch mixture to the berries and simmer until the it starts to thicken. This will take a few minutes, about 4-5 minutes.

Once simmered, set the berries aside until completely cooled.

- Step 4 - Cut Prepped Dough in Half and Roll Out

Cut the log of dough in half.

Wrap one half of the dough back in plastic wrap and roll the second log of dough out to make a long rectangle.

- Step 5 - Cut the Dough

Place the rolled out dough on-top of a piece of parchment paper on-top of a baking sheet and cut slits 1/3 of the way in on both the long sides.

Don't cut it too close to the middle because you don't want all the raspberry filling to seep out during the bake.

Both sides need to have the same amount of cuts to make the braid even.

- Step 6 - Fill the Danish

Use the raspberry filling that was just made to fill the middle of the dough.

- Step 7 - Braid the Danish

Start the braid at the top of the danish alternating sides.

Alternate the braid bake and forth all the way down to the bottom of the danish.

I love this picture because you can see the butter chunks throughout the dough.

- Step 8 - Brush Pastry with an Egg Wash

Mix 1 egg and brush it over the pastry until completely coated.

- Step 9 - Preheat the Oven and Let the Danish Rest

Preheat the oven to 400 degree F and let the pastry rest for 10-15 minutes before baking.

- Step 10 - Bake Danish

Bake the danish for 15-20 minutes until golden brown and baked all the way though.

I had a hard time checking to see if my pastry was baked all the way through and it is hard to test it.

I ended up having to cut into my pastry to tell if the bottom was raw or not.

- Step 11 - Let Danish Cool

Let the danish cool for about 10 minutes. As the danish cools, prep the drizzle.

- Step 12 - Make Drizzle (Makes Enough for 2 Danish Braids)

In a small bowl mix 120 grams of powder sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk until well mixed.

- Step 13 - Drizzle

Drizzle the icing over-top the danish until nicely coded. Don't drench the danish in icing, there should just be a hint of sweet to each sour bite.

- Step 14 - Make Second Danish Braid if Desired

Make the second danish following steps 15-28.

- Step 15 - Enjoy this Delicious Delicacies

Once completed, enjoy these great breakfast treats. Or anytime of the day treats.

I found the dough recipe on "King Arthur Flour" and the raspberry and icing is just an everyday recipe.