Iced Raspberry Danish Braid.

Follow these easy instructions and create flaky, buttery raspberry Danish braids at home. You can be a master in the kitchen too, I promise!

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

I’ve spent the past four days trying to master light-as-air Danish pastry. My apartment smells like a bread factory. Not that I’m complaining. If you follow me on Instagram, surely you’ve been seeing me in action.

Danish pastry has been on my baking bucket list for quite some time. I have always loved those fruity danishes at bakeries, catered breakfasts, office meetings, and hotel breakfasts. I mean, look at that puffy dough! Danish pastries are so hard to resist. It was only a matter of time that I put on my big girl pants and attempted my beloved pastry at home.

I’ve studied, tested, and retested dough this past week. I’ve taken 1,000 pictures and have gone through a few pounds of butter. (Thank goodness for the butter sale I caught at my grocery store.) My resulting dough is a quick-method to Danish pastry. It’s an adaption of several trusted sources: Cooking IllustratedJoy of Cooking, and pastry master Beatrice Ojakangas. I sort of mish-mashed all of the recipes I studied and made my own version of this flaky, buttery dough. Then I turned it into a beautiful braided pastry. By my 3rd try, I was incredibly pleased with my braiding skills! Practice makes perfect, after all.

In an effort to keep this post from being way too long, I’ve created a separate page for how to make this pastry dough. Filled with in-process photos and tips so you can have a visual of what you’re supposed to be doing. You’ll find the Iced Raspberry Danish Braid recipe below, but there will be a link to how to make the dough itself (again, with in-process photos).

How to make a Danish Pastry Braid

Alright, let’s talk dough.

What is Danish Pastry?

Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter. The texture is similar to croissant dough, but tastes sweeter (and has the addition of egg in the dough). Like croissants, typical Danish pastry dough is rolled out thinly, then folded into numerous layers with a butter square. Flaky, buttery layers. That’s what makes it so good!

My Shortcut to Danish Pastry

Rather than laminating the dough with a butter square like Danish and croissant dough typically requires, I cut the cold butter into the dough. Which is a method I use for making my favorite pie crust. You’ll still get the flaky, buttery layers you love about Danish pastries, but you’ll cut a lot of work from the process.

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

Before you begin to make your Danish braid, I suggest reading through my entire dough recipe. The recipe takes some planning ahead. Certain ingredients must be at room temperature, certain ingredients must be warm, certain ingredients must be cold. Temperature is very imperative to the success of your Danish pastry dough! So be sure to be prepared by reading my instructions first. The dough must be sufficiently chilled whenever you are working with it.

There are two stages of chilling:

  1. Chill the dough right after you prepare it.  Chill it in the refrigerator overnight or for at least 4 hours. (And up to 3 whole days.)
  2. Chill the dough after the “roll and fold” process (of which I detail in the pastry dough recipe) and before you braid it. Chill for at least 30 minutes. During this second chilling time, you could actually keep the dough frozen for up to 1 month. Then thaw overnight in the refrigerator.

Because of all the chilling, this pastry is a wonderful recipe to begin the night before and serve as brunch the next morning. Or even prep the dough a few days in advance so your work can be cut down. Or if you’re super organized (I’m jealous), make the dough 1 month ahead of time. I detail make-ahead instructions in the pastry dough recipe.

It’s important to know that the dough recipe makes 2 lbs of dough, which equals 2 braids. The filling and glaze recipes below are enough for 2 braids. 1 braid should serve 4-6 people. Make 2 braids for company. If you don’t need that many tempting danishes around, freeze the second half of the dough for a later time.

I chose an easy raspberry filling for my Danish pastry. Raspberry danishes are my pick of the litter, though cream cheese danishes steal my heart too.

(Updated: here’s my cream cheese version!)

How to make a Danish pastry braid with raspberry filling

The raspberry filling is made from scratch on the stove. You’ll need fresh or frozen raspberries, sugar, cornstarch and water. That’s it! You could certainly use store-bought raspberry jam instead (1 cup per braid). But homemade is always better, right?

The raspberry juices will lightly spill out of the sides as it bakes.

Iced Raspberry Danish Braid - with homemade pastry using the quick method | sallysbakingaddiction.com

The homemade raspberry filling isn’t overly sweet. With my first braid, I found that a lot of the pure raspberry flavor was lost with too much sugar. Easy fix. I just reduced the amount of sugar in the homemade filling with my second try. (The recipe below reflects that.)

You don’t want a too-sweet filling because you’ll be covering the danish with vanilla glaze.

Let’s talk about the glaze for a second. Only 3 ingredients – cream (or milk), confectioners’ sugar, and vanilla extract. Mix it all together. You’re done! Give the warm pastry a drizzle of the glaze and watch as it seeps into every buttery dough crevice. Glaze is not an option; it’s completely necessary for my danishes. 😉

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

This homemade pastry is a far cry from those dull-tasting, sticky, and overly sweet danishes you’re used to finding at the store. My mom put it perfectly “store bought danishes taste so old.” Yes, they do. And they’re filled with a bunch of gunk I can’t even pronounce.

It’s simple to create a tender, flaky pastry dough at home. Truly, it is. Just take some time to read through the easy instructions before you begin. And plan ahead. That will make the whole pastry-making-process much easier for you! It’s not rocket science, it’s fruity pastry. Don’t be overwhelmed by my wordy instructions. The more thorough I am, the more help you have to make a successful braided pastry.

You can do this!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Iced Raspberry Danish Braids

Yield: 2 braids, 4-6 servings each

Prep Time: 1 hour, 30 minutes

Total Time: at least 6 hours, which includes chilling time

Print Recipe

Ingredients:

Dough

Raspberry Filling

  • 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
  • 3 Tablespoons (40g) granulated sugar
  • 1 Tablespoon (15ml) warm water
  • 2 teaspoons cornstarch

Vanilla Glaze

  • 1 cup (120g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream (or milk)

Directions:

The first step is to make the raspberry filling. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat.  Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator.

Make the pastry dough through step 10.

As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.

Braids taste best served on the same day. Dough may be prepared in advance. See "make ahead" instructions in the pastry dough recipe.

Dough recipe adapted from Cooking IllustratedJoy of Cooking, and Beatrice Ojakangas.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

If you’re looking for something with a few less steps, try my Raspberry Sweet Rolls.

Raspberry Swirl Sweet Rolls

 

See more breakfast ideas.

See more recipes with raspberries, my favorite berry.

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

   

233 Responses to “Iced Raspberry Danish Braid.”

  1. #
    121
    Brendaposted January 9, 2016 at 8:15 am

    I made the raspberry Danish bars. They were terrific. Loved the dough. Very fun to make.

    Reply

  2. #
    122
    Davidposted January 28, 2016 at 7:58 pm

    WOW!!!!!! This is the best I have ever made… Thank you.

    Reply

  3. #
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    Debra Kposted February 3, 2016 at 7:26 pm

    I just have to tell you that I may have a new passion!I bake cheesecakes, cakes, cookies and even some fake cakes, to make things interesting for co-workers. This is incredible and My neighbor says he wants some for the church bake sale. Thank you for sharing this !!!

    Reply

  4. #
    124
    Katelynnposted February 3, 2016 at 9:50 pm

    I am sorry to say that I only got through steps 1 , 2 and part of 3. It turned out like cupcake batter. I tried the recipe again but got the same results. I’m sure i measured and weighed everything correctly. Please tell me what went wrong !  

    Reply

    • Sallyreplied on February 4th, 2016 at 8:12 am

      I’m unsure how that could happen when following the recipe ingredients and instructions! Was your butter extremely cold as noted? Did the dough look like the pictures up until then? My guess is the butter was the issue.

      Reply

      • Katelynnreplied on February 6th, 2016 at 10:45 pm

        Yes perhaps it was the  butter . But i did put it in the fridge for a while before  blending it .Perhaps i did not put it in the fridge long enough or maybe it wasn’t cold enough . Thanks for the advice.   

  5. #
    125
    Christine Meckleposted March 6, 2016 at 12:08 am

    Love this recipe! I just did a post on pastries, but it was really semi-homemade. I’ve been looking for a good real homemade pastry dough recipe. I’ll definitely have to try this one.  Thanks for posting!

    Reply

  6. #
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    Carmposted March 27, 2016 at 6:01 pm

    Hi, Sally!  Happy Easter!   Just had dinner with my family and took out dessert!  I made the raspberry Danish (however used a mixed berry blend I had) and also your blueberry and cream cheese danish, first time ever making this.   The presentation was just like your pictures, beautiful.  As I cut it into pieces everyone waited with much anticipation…..  As we all prepared for our first bite it was said in unison……. OH MY GOSH, THIS IS AWESOME!!   Just another in a long list of my favorites from your site.  

    Reply

  7. #
    127
    Evelynposted March 28, 2016 at 5:17 pm

    This looks so amazing and I can’t wait to try the homemade Danish pastry dough.  I Like to bake something I grew up eating called “Danish Twists” which is an egg-rich dough, refrigerated, rolled and filled with fruit like yours.  There was no rolling and folding steps though.  Would that still be Danish pastry or something else?

    Reply

    • Sallyreplied on March 28th, 2016 at 7:01 pm

      I’ve had danish twists with pastry similar to this– though I’m unsure if it is what you are referring to. It sounds like it would be similar.

      Reply

      • Evelynreplied on March 29th, 2016 at 8:10 am

        This is my recipe if you are interested.  Just sharing thoughts!

        2 Tblsp yeast
        1/2 C. warm water
            -Combine
        4 c. flour
        1/3 C. sugar
        1 tsp. salt
        1 C. margerine
                 -Cut into crumbs, add to yeast mixture
        2 eggs (or 4 egg yolks)
        1 C. milk
                    -Add and stir/knead to a soft dough
        Afte stirring eggs and milk into dough, refrigerate til dough is stiff enough to handle.  Divide into 4 equal parts.  Roll 2 of them out to fit a greased pizza round. Spread with fruit filling or jam of choice.   Roll the other parts out and cut into 1″ strips to twist and lay on top.  Rise and bake.  When cool, top with confectioners sugar glaze.

    • Deborah L Whitmanreplied on June 13th, 2016 at 8:03 pm

      I believe that you are referring to what is considered a sweet dough, not a laminated dough.
      Chef Deborah Whitman

      Reply

  8. #
    128
    Kayposted April 3, 2016 at 1:12 am

    How can I cut the dough recipe in half?

    Reply

  9. #
    129
    Reaganposted April 16, 2016 at 8:30 pm

    Just wondering, how much filling does this make? I’m planning on doing both the raspberry and cream cheese, so I was wondering how to split it in half, then half again. I don’t want the sought to get soggy or be overwhelmed by the flavors. Thank you for the help!

    Reply

    • Sallyreplied on April 18th, 2016 at 12:36 pm

      This makes about 1-2 cups filling.

      Reply

  10. #
    130
    Deborah L Whitmanposted June 13, 2016 at 7:59 pm

    Where are the temp and cooking times for this recipe and your team cheese one too. 

    Reply

    • Sallyreplied on June 14th, 2016 at 7:55 am

      That’s over on the pastry dough recipe– it’s 400F. Each braid takes about 15 minutes.

      Reply

  11. #
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    shelaghposted June 16, 2016 at 5:28 pm

    Hi Sally,

    I keep running in to problems when ever i make your danish pastry recipie and i was wondering if you could give me any suggestions. i find i can never get the dough cooked all the was in the middle, it always turns out rather raw. i tried increasing the tempuratue and lengthening the time, it there any thing else i could do? somthing spesific to puff pastry i am missing?

    Reply

  12. #
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    Ajla Camoposted June 23, 2016 at 3:55 pm

    OMG!! This was the best recipe in a long while. It was so easy to make and it tasted delicious. 
    While I was making the dough though, it was a little runny and very sticky but, I added some more flour until it got the right texture. 
    This I will for sure make again. Thank you  🙂

    Reply

  13. #
    133
    Mposted June 25, 2016 at 2:32 pm

    Hi Sally! I was wondering if i can freeze the dough instead of putting it in the fridge all those times the dough is supposed to just rest? I made croissants before from scratch and as you know you have to put the dough in the fridge as well and my dough was so soft and the butter started melting from the inside. So is it okay to put it in the freezer instead or would that ruin something? I really want this to be successful and not melt though the dough because that really ruins the layers. Also do you use fresh or frozen raspberries and with what do you drizzle the glaze? It always looks so ugly when I do it and yours looks perfect, do you use a pastry bag, a tip or something else? 

    Would so appreciate your answer! Love all your recipes I’ve made so far! 

    Reply

  14. #
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    Mposted June 29, 2016 at 11:48 am

    Hi again, when making the dough do I just fold it three times when wrapping it up in plastic wrap and before cutting it in half do I have to fold it up or do I cut it like that folded up tightly? 

    Reply

  15. #
    135
    Lauraposted July 1, 2016 at 3:13 pm

    Hi! Just curious; I have some leftover pie dough in my fridge right now. Could I use it as a substitute for the danish pastry? Thanks!

    Reply

  16. #
    136
    Laura J.posted August 28, 2016 at 1:21 pm

    Hi Sally, I’m having a hard time with this recipe! With the yeast stage or proofing the yeast, do you add sugar? Every time I make this, the yeast is slightly foamy (but not as foamy as with adding sugar), but when I add the rest of the ingredients and then the flour, the dough comes out too wet. I’m accurately measuring the ingredients, so I think it has something to do with the yeast stage. I’m super confused!

    Reply

    • Sallyreplied on August 29th, 2016 at 2:41 pm

      I do not add sugar to the yeast/water, though you could add 1/4 teaspoon. But I don’t think it’s the yeast stage. Rather, I think you should add a little more flour. Try 1/4 cup extra flour.

      Reply

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