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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

Braided Raspberry Danish

Braided Raspberry Danish - an elegant, plaited breakfast pastry

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Yield 8



  • 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

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

Nutrition Information:

Serving Size:

2 slices

Amount Per Serving: Calories: 381 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 61mg Sodium: 96mg Carbohydrates: 66g Fiber: 8g Sugar: 30g Protein: 10g


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

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

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

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

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

  5. 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.

  6. 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!

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

  8. i would make muffins!

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

  10. Pizza dough!

  11. I’d bake cinnamon raisin bread!

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

  13. I would make pizza dough thanks

  14. 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!

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

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

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

  18. whole wheat rosemary dinner rolls

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

  20. i would bake some baguettes!

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

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

  23. 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

  24. 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?!

  25. 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!

  26. 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!

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