When one of my girlfriends said this Raspberry Danish Braid may be the best thing I’ve ever baked, I knew I’d hit a home run!
Raspberry Danish Braid
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 danish is made this way all over Denmark these days. Less work, but still producing 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 to 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.
Tips for Making a Raspberry Danish Braid
- I should have known that the microwave instructions for the vanilla cream and raspberry filling were outdated.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 raspberry danish braid with whatever tickles your fancy.
- The braiding process is quite simple. Definitely easier than plaiting a 3-stranded bread! Utilize the photo above to see how to make your cuts.
- After cutting each side, fold one strip over the filling, followed by the corresponding strip on the other side.
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: that this beautiful braid tasted as good as it looked. Now I can see why this is Bea’s most requested recipe.
An apricot version of this danish can be viewed here.
Fresh Berry Jam Filling:
- 2 cups crushed fresh raspberries
- 1 cup sugar
- 1-2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1 1/2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon vanilla
- For berry filling, stir the berries and sugar together in a microwave safe bowl. Cook for 10 minutes on full power. Stir and cook 5-8 minutes longer till most of the liquid has been absorbed and filling looks glossy.Mine took less time. Cook time will vary depending on the strength of your microwave. Stir in lemon juice and cool till room temperature before using.
- For 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 strength of your microwave). Stir and cook 2-3 more minutes till the mixture boils and thickens a bit. Watch carefully as all microwaves cook differently.
- 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 into the cream, whisking constantly.
- Microwave 30 seconds more, then stir. Mixture should be thick like lemon curd. Press some plastic wrap over surface and cool to room temperature.
- Spread some the berry filling over middle of danish, then top with some of the cream filling. You may not need to use all the fillings.
Adapted from Baking with Julia
Amount Per Serving: Calories: 0 Total Fat: 0g