This picture perfect Braided Raspberry Danish is a wonderful breakfast treat for weekend guests or for friends or family who need a sweet surprise.
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!
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!
- Lemon Blueberry Bread by Alice at Hip Foodie Mom
- Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
- Raspberry Quick Bread by Holly at A Baker’s House
- Mixed Berry Bread by Renee at Magnolia Days
- Raspberry Danish by Liz at That Skinny Chick Can Bake
- Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
- Berry Oatmeal Muffins by Roxana at Roxana’s Home Baking
- Berry Breakfast Bread by Dionne at Try Anything Once
- Strawberry Scones by Karen at Karen’s Kitchen Stories
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:Print
Braided Raspberry Danish
Braided Raspberry Danish – an elegant, plaited breakfast pastry
- 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 2/3– 3 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
- 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 itsybitsyfoodies.com
- 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
Bake Your Own Bread~