Raspberry Danish Braid

Bea Ojakangas, the contributing baker for this exquisite Raspberry Danish Braid, reported that this is how modern danish is made in Denmark.

When one of my girlfriends said this Danish Pastry may be the best thing I’ve ever baked, I knew I’d hit a home run!

Why You Must Make 

• This cheater version of a laminated dough was right up my alley. Made in the food processor, then rolled and folded like puff pastry, this method avoided the messy layering of butter but produced similar results.
• Bea Ojakangas, the contributing baker for this exquisite Raspberry Danish Braid in Baking with Julia, relayed that homemade danish is made this way in Denmark.
• This danish pastry recipe is less work than a more traditional version but still produces a buttery, flaky dough.

I filled this lovely pastry dough with vanilla cream and gelled raspberries, then crisscrossed strips of dough resulting in a stunning braid. Waiting for this to cool for a sample was pure torture, but totally worth all the steps…including the overnight resting period of the dough. I think you will agree.

Ingredient Notes

• Kitchen Staples – Sugar, Salt, Flour, Cold Butter, Room Temperature Eggs, Egg Yolk, Cornstarch
• Warm Water – 105-115° F, to proof the yeast.
• Dry Active Yeast – 2 ½ teaspoons; slightly more than one packet.
• Fresh Raspberries – Crushed
• Fresh Lemon Juice – Preferred over bottled juice
• Heavy Cream – 36% Butterfat 
• Vanilla Extract – Never use artificially flavored vanilla. 

How to make your cuts: Repeat on the second side, then start at one end folding a strip over the filling. Repeat with the corresponding strip on the other side. Repeat until all strips are folded.

Recipe Tips

• I should have known that the microwave instructions for the vanilla cream and raspberry filling were outdated. I have quite the powerhouse microwave and my raspberry concoction boiled out of its measuring cup at the 7-minute mark. I’m certain I’d still be cleaning if I went the full 10 minutes.
• I was more cautious with the instructions for the cream filling, and actually enjoyed only having Pyrex measuring cups to clean instead of pots and pans. But the dough is the real star. Feel free to fill this Danish recipe with whatever tickles your fancy.
• The rolling and folding of the dough makes layers, almost like puff pastry.
• Other berries will also make delicious versions of this tasty Danish recipe!
• The braiding process is quite simple. It’s definitely easier than plaiting a 3-stranded bread! Utilize the photo above to see how to make your cuts.
• After cutting each side, start at one end and fold one strip over the filling, followed by the corresponding strip on the other side. Continue going back and forth, alternating folding one side, then the other, until all the strips have been folded and the filling is covered.

I took this braid over to my neighbor’s house to share with a group of friends. There were oohs and ahs when I set it on the kitchen counter. Then the ultimate compliment: I was told that this beautiful braid tasted as good as it looked and was one of the BEST things I’ve ever baked!!! Now I can see why this is Bea’s most requested recipe.

Frequently Asked Questions

You May Also Like

• An apricot version of this Danish can be viewed here.
• You might also enjoy my Cream Cheese Danishes and my Braided Cinnamon Danish!
• Find more of the best breakfast recipes and brunch food in my Recipe Index!

Continue to Content

Print

The Recipe:

Raspberry Danish Braid

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Yield 12 servings

Tender dough filled with raspberry and cream cheese. Plus how to make a cheater laminated dough!

Ingredients

Danish Dough (Makes enough for 2 danishes/2 pounds of dough):

• ¼ cup warm water (105-115 degrees F)
• 2 ½ teaspoons active dry yeast
• ½ cup milk at room temperature
• 1 large egg at room temperature
• ¼ cup sugar
• 1 teaspoon salt
• 2 ½ cups all purpose flour
• 8 ounces unsalted cold butter
• Extra flour to prevent sticking

Fresh Berry Jam Filling:

• 2 cups crushed fresh raspberries
• 1 cup sugar
• 1-2 tablespoons fresh lemon juice

Confectioner's Cream:

• 1 cup heavy cream
• 1 ½ tablespoons cornstarch
• 2 tablespoons sugar
• 1 egg yolk
• 1 teaspoon vanilla

Instructions

1. Pour the water into a bowl. Sprinkle the dried yeast on top of it and gently swirl until mixed through.
2. Add the milk, egg, sugar, and salt and whisk to mix, and set aside.
3. In a food processor combine the flour and cut up butter and pulse gently until the butter has been broken down into about half an inch. The butter must stay visible to make the pastry flaky and layered.
4. Empty the flour mixture into the wet bowl and gently mix through with a spatula until well combined. Cover the bowl with plastic wrap and let rest in the fridge overnight. 
5. Divide the dough in half. Use half to make one danish and freeze the other half for another time.
6. Flour a cool work surface and dump the dough onto it. Roughly shape the dough into a square. Sprinkle flour and roll the dough into a 16-inch square. Fold the dough in thirds and turn it so the folded closed side is to your left.
7. Roll the dough out again to 10 x 24 inches. Remember to use the flour! Fold the dough into thirds again. Turn it so that the closed side is on your left again.
8. Roll it into a 20-inch square and fold it again into thirds like a brochure. Roll the dough into a rectangle 10 x 24 and fold it in thirds again.
9. Wrap the dough in plastic and chill for about 30 minutes. The dough is now ready to be rolled and shaped for pastries. It can be kept in the fridge for 4 days sealed in plastic or frozen for 1 month.
10. For the berry filling, stir the berries and sugar together in a microwave-safe bowl. Cook for 10 minutes on full power. Stir and cook for 5-8 minutes until most of the liquid has been absorbed and the filling looks glossy. Mine took less time. Cook time will vary depending on the strength of your microwave. Stir in lemon juice and cool to room temperature before using it.
11. For the cream filling, whisk together cream, cornstarch, and sugar in a large microwave-safe bowl. Microwave on full power for about 1 minute (time will vary depending on the strength of your microwave). Stir and cook for 2-3 more minutes till the mixture boils and thickens a bit. Watch carefully as all microwaves cook differently.
12. Whisk together egg yolk and vanilla. Temper the egg mixture by slowly whisking in a little of the hot cream mixture, then slowly add the yolk mixture to the cream, whisking constantly.
13. Microwave for 30 seconds more, then stir. The mixture should be thick like lemon curd. Press some plastic wrap over the surface and cool to room temperature.
14. Spread some of the berry filling over the middle of the danish, then top with some of the cream filling. You may not need to use all the fillings.
15. Slice slits along both sides of the filling that you'll fold over the middle. See photo above.
16. Preheat oven to 400° and line a baking sheet with parchment.
17. Carefully transfer the danish to the pan. Cover with a with a kitchen towel and let rise for about 30 minutes, they will look puffy but not double in size.
18. Bake for 18-20 minutes until lightly browned. Let cool before serving.

Notes

Adapted from Baking with Julia.

Tastes best on the day it is baked.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  10-Inch Wire Whisk
• 
  Food Processor
• 
   French Rolling Pin

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 688Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 142mgSodium: 475mgCarbohydrates: 84gFiber: 4gSugar: 37gProtein: 9g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest