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Braided Raspberry Danish - an elegant, plaited breakfast pastry

Braided Raspberry Danish #TwelveLoaves #KingArthurFlour

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This picture perfect Braided Raspberry Danish is a wonderful breakfast treat for weekend guests or for friends or family who need a sweet surprise.

Braided Raspberry Danish - an elegant, plaited breakfast pastry

Raspberry Danish

We were making another trip to my in-laws, and I knew how much they both enjoy raspberries. The first time I had a raspberry pie, it was made by my mother-in-law…a delicious jewel toned filling encased in a flaky pastry crust. A braided raspberry danish would be well received at their breakfast table. My father-in-law had started chemo and his appetite was waning. I was hoping to tempt him with some tasty morsels. I think I did!

Raspberry Danish

Twelve Loaves

This month’s Twelve Loaves theme is Berries…and I went with a Raspberry Danish.  Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about incredible breads with berries featured in April. Do you have a favorite berry bread? We would love to see it. Let’s get baking!  Look at what our very talented #TwelveLoaves bakers have created this April!

Raspberry Danish

Unbleached White Whole Wheat Flour

The nice folks at King Arthur Flour asked if I had tried their Unbleached White Whole Wheat Flour. Why, no, I hadn’t, but it sounded intriguing. It’s a lighter whole wheat with all the same nutritional values. Made with hard white spring wheat, the color is lighter than traditional whole wheat, but still gives a toasty hue to your finished product. Perfect contrast to a drizzle of sweet vanilla icing.

And with all the health benefits packed into the dough, you won’t feel nearly as guilty taking a second or third helping! I’m lucky enough to find King Arthur flour at my local grocery stores, but if that’s not the case in your area, make sure to check out all their amazing products and baking advice on their website. Using quality flours will make an immense difference in the outcome of your baked goods…and they have the BEST products. Make sure to follow KAF on:

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Braided Raspberry Danish - an elegant, plaited breakfast pastry

Braided Raspberry Danish

Braided Raspberry Danish – an elegant, plaited breakfast pastry

  • Author: Liz Berg
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Breakfast, Brunch
  • Cuisine: Bread, Breakfast, Brunch



  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 package dry active yeast, I use Red Star Yeast
  • 2 2/33 cups flour, I used King Arthur Unbleached White Whole Wheat Flour
  • 2/3 cups milk
  • 1/3 cup butter
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon water

Raspberry Filling:

  • 2 cups fresh raspberries
  • 3 tablespoons sugar, or to taste
  • 1 tablespoon water
  • 1 teaspoon cornstarch


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon plus 1 teaspoon milk


  • Combine the sugar, salt, yeast and 2/3 cups flour in the bowl of your stand mixer.
  • Heat the milk and the butter in a small pan over low heat until the butter melts and the mixture is very warm. Check to make sure milk is not over 115º.
  • Slowly add the butter mixture to the dry ingredients, mixing them together at a low speed with the paddle attachment.
  • Once combined, increase the speed to medium and mix for two minutes more.
  • Add the one egg and 2/3 more cups flour.
  • Beat the mixture for a couple minutes.
  • Then stir in enough additional flour (about 1 1/3 cups) to make a soft dough.
  • Replace the paddle attachment with the dough hook and knead dough for10 minutes or until it is smooth and elastic (on low speed only so as to not burn out the motor).
  • Form the dough into a ball.
  • Place the dough ball in a large, greased bowl and then flip the dough over so that the greased side faces up.
  • Cover the bowl and let the dough rise for one hour or until doubled.
  • To prepare the raspberry filling, whisk together cornstarch and 1 tablespoon of water.
  • In a small saucepan combine the sugar and berries. Mix in the cornstarch slurry.
  • Gently simmer for a couple minutes till the sauce thickens and becomes tranluscent. Set aside.
  • Punch down the dough and form into a ball.
  • Working with the dough ball, roll it out on a lightly-floured surface into a 12 x 15-inch rectangle.
  • Place the dough on a greased or parchment lined baking sheet.
  • Spread the raspberry mixture in a 4-inch strip down the middle of the rectangle.
  • On the sides of the berry mixture, cut the dough into 1-inch wide strips and fold them alternately across the berry center.
  • Cover the pan with a towel and let the bread rise for one hour or until doubled.
  • When the bread has doubled in size, mix the egg yolk with 1 teaspoon water and brush the dough with the egg glaze.
  • Preheat oven to 350º; bake for 20 minutes or until the top is light brown and glazed.
  • Mix the powdered sugar, vanilla and enough milk till mixture reaches desired consistency; drizzle the powdered sugar glaze over the top.
  • May serve warm or at room temperature.



Adapted from


  • Serving Size: 2 slices
  • Calories: 381kcal
  • Sugar: 30g
  • Sodium: 96mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 66g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 61mg


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79 comments on “Braided Raspberry Danish #TwelveLoaves #KingArthurFlour”

  1. WOW this raspberry danish is gorgeous. You did outstanding work once again! Hopefully this enticed your father-in-law to indulge in some of this danish while you spent time together. I wish him fast healing my friend.

  2. Exquisite elegance wrapped up in a raspberry danish by the ever so talented Liz!
    Your bread truly is a work of art and love =)

  3. Your danish looks amazing and raspberries sound great! I love KAF, thanks for the fun give-away!

    • PS-I’d make dinner rolls, I’m still looking for a good one that can be frozen and used as needed:@)

  4. I would make either this recipe or a loaf of artisian bread

  5. Ooooh, how decadent. I do love a Danish and this looks like a goodie.

  6. What a beautiful danish, Liz! I hope your father-in-law couldn’t resist and ate his fair share. The King Arthur unbleached white whole wheat is my flour of choice when I am in the States. If only I could buy it in Dubai! (Could you put in a little word with them to start exporting, please?)

  7. I would bake like…um…TONS of different kinds of bread!

  8. I´ve never tried a filling of just fruit. I will next time I make a danish, though I haven´t in a while, summer is just too hot. Gorgeous braid Liz!

  9. This is gorgeous… I used to love raspberry cinnamon rolls and jelly rolls when I was a kid, but they didn’t look anything like this beautiful danish. Your in-laws are in for a treat – I hope your FIL gets to enjoy it!

  10. I would love to make a good crusty French bread with the prize pack.

  11. Would love to win the Vanilla and Lemon extracts. They are my favorites.

  12. I made the lemon braid bread from the King Arthur site last summer and it was delicious! I love raspberry so this one is calling to me, especially since you’ve already said it works well with the unbleached white whole wheat. Thanks Liz!!

  13. Oh looks yummy.

  14. I’d try making another batch of Cinnamon Bread – it’s my kids’ favorite (and I’d love to sneak in some whole wheat!)

  15. I would love to win the extract prize pack. I think the first thing I would make would be a lemon pound cake.

  16. I am on an Artisan Bread kick lately, but I would love to try these Danishes, too!

  17. Well, I am not absolutely positive what bread I would make, but the one on this post looks fantastic! maybe this one. =)

  18. I love King Arthur Flour! I’d make Whole Wheat Honey Bread!

  19. Lovely bread as always, Liz! Hmmm. . for the giveaway, I’d love to try a wheat berry and nut bread! 🙂

  20. Liz, we would love this! Thanks for the recipe 🙂

  21. Wow! It’s beautiful! I’d make one of those in a heartbeat!

  22. Absolutely gorgeous danish, can I please come for breakfast? 🙂

  23. That danish is so pretty! Forget bakery treats, I want to buy one of those! I also tried King Arthur’s white whole wheat and really liked it – though I don’t think my taste buds are quite on the whole wheat bandwagon!

  24. Liz, this is a seriously gorgeous danish!!!

  25. The Raspberry danish is gorgeous, Liz. Love the photos.

  26. I would do a French bread first that I always bake with regular flour.
    Next is your recipe for sure! That picture really caught my eye 🙂

  27. Your Classic Oatmeal Bread would be delish with this flour!

  28. danishes are one of my favorite bakery treats and yours looks absolutely amazing Liz!

  29. Hmmmmm…… I have been playing with bread doughs lately and been most successful with potato bread… I want to try it again! 🙂

  30. I would make artisan bread, currently everyone in the family is loving this kind.

  31. this looks scrumptious and I love how you have the instructions written out…short and concise!

  32. You really do the most excellent braiding. Your danish is perfect!
    If I won the flour prize pack, I would use it to bake one of the breads in our fabulous Twelve Loaves lineup.

  33. Pretty! I love raspberries. I bet it would taste great with some lemon curd, too!

  34. Well, I will definitely make this raspberry one and Italian bread

  35. Gorgeous braid!! Especially with the beautiful berries. I love King Arthur white whole wheat, I sub it in for things like homemade waffles too.

  36. Such a perfect braid and drizzle!

  37. Gosh Liz, I hope your father-in-law is feeling better. That dessert is so, so beautiful. How do you do it? It looks professional.

  38. I love raspberries too, and this braid is beautiful! I’d love to try that flour in a nice loaf of whole wheat sandwich bread. 🙂

  39. I’d make a whole grain sandwich bread with a variety of nuts and seeds!

  40. I would make cheese bread, studded with garlic cloves.

  41. I have been eyeing a cheese bread recipe from KAF…that’s what I’d make first. LOVE your Danish for this berry delicious April:)Thank you for being a part of the #TwelveLoaves group, Lizzy.

  42. I really want to make the perfect loaf of French bread. Or ciabatta. Or cinnamon raisin bread. Mmm…bread.

  43. Mmm, I was just thinking about a braided danish too. That looks fantastic. I wanted to know, can anyone join in the Twelve Loaves group? I love baking bread and usually make it once a week, so this looks like a lot of fun.

  44. I’m all over any raspberry recipe. Yummy! When I saw the recipe I decided to try it at once. I’m still licking my lips. 🙂

  45. How gorgeous is your bread! It looks fabolous.

  46. Anything that has anything to do with KAF is top notch. these braids look delish. Well done, Lizzy.

  47. I would make donuts.

  48. Your recipe looks great! If I won the giveaway, I’d make a salt-free Tuscan bread. My hubby has been begging me to make it far too long now!

  49. Liz, you are so good at making such beautiful and intricate bread designs. This is exquisite.

  50. Sigh… (that’s a happy contented sigh, btw 😉 Looking at your beautiful danish makes me so happy…although I’d be even happier if I had a giant slice to eat right now! This is beautiful, Liz. I love the criss cross of the pastry and the lovely drizzle of glaze overtop. I hope your in-laws enjoyed every bit of this danish, especially your father-in-law.

  51. Your danish loaf looks great! Sounds so delicious with the raspberries filling! Love it!

  52. I would have to try a pizza dough first and then probably a bread bowl. Those are my big weaknesses.

  53. I think a Whole Wheat, Honey and raisin loaf (I need a new bread pan!)

  54. Looks absolutely wonderful! And with raspberries.. I can even imagine that taste 🙂

  55. Liz,
    You are so adept at braiding and pretty braids, you should look at this onion and sausage bread. Ancika is Hungarian and doesn’t offer instructions, but looking that the picture, my guess is that she plaited it, and then put it in a circle.

  56. I’m a lover of all things bread and then raspberries are my all-time favorite fruit! Man oh, man I wish I had this for breakfast. It looks AWESOME!

  57. I would make my famous pumpkin bread with this flour.

  58. i would make muffins!

  59. I love making honey whole wheat bread. Whole wheat goodness but a little sweet too.

  60. Pizza dough!

  61. I’d bake cinnamon raisin bread!

  62. I’d probably make a cinnamon & raisin bread … soooo good!

  63. I would make pizza dough thanks

  64. I think I’d have to try your raspberry danish! This looks incredible! I couldn’t agree with you more about using quality ingredients – it makes a huge difference in baking!

  65. Whole wheat honey oat bread – my go-to for King Arthur unbleached whole wheat!

  66. I’d make a plain and simple whole wheat bread!

  67. I love KAF’s white ww flour. Use it all the time!

  68. whole wheat rosemary dinner rolls

  69. Lizzy,
    I love raspberry danish. I would make this recipe first. Thanks for the giveaway.

  70. i would bake some baguettes!

  71. I’d make scones! Or whole wheat bread. I love their white whole wheat flour.

  72. Mmm…Danish is one of my favorite treats and yours looks absolutely perfect. Such a talented baker, Liz!

  73. This danish looks absolutely fabulous! I just pinned this and cannot wait to try it out. Raspberries are awesome aren’t they? Thank you for sharing a great recipe. I look forward to baking with you again next month 🙂 Krista @ A Handful of Everything

  74. In the instructions you say to form four balls of the dough but need only one for the recipe. Is there a way to store the rest of the dough? Or am I going to a house full of Danish?!

  75. Hi, Sarah,
    I actually took the original recipe and only made a third of the dough, so this recipe will only make enough for one danish. Thanks so much for catching my error! Here is the recipe which inspired me…in case you want to make a multiple batch!

    Sorry for the mix up! Enjoy!

  76. I would like to make this for my Sunday school class but it sounds like alot to try and do that early in the morning. Can it be prepared the night before and baked in the morning?

    • Hi, Carrie,
      I haven’t done that…but you could cover it with plastic and park it in the fridge for it’s last rise. Then bring to room temperature before baking in the AM. I’d probably opt to making the whole thing the night before. It will still be tasty! Yeah, you’d have to get up WAY to early to have it finished in time for Sunday school! Good luck!

  77. Pingback: Strawberry Monkey Bread-#TwelveLoaves April

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