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.

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

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.

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

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).

Step-by-Step photos of how to make a Danish pastry braid

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.

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

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

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.

How to make a Danish Pastry Braid

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

(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. It’s completely incredible…

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. ;)

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

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

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!

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

PrintPrint SaveSave

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

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 Sweet Rolls

 

Or my Raspberry Dark Chocolate Coffee Cake

Dark Chocolate Raspberry Coffee Cake

 

 

See more breakfast ideas.

See more recipes with raspberries, my favorite berry.

 

 

 

 

   

149 Responses to “Iced Raspberry Danish Braid.”

  1. #
    61
    Dinaposted November 4, 2013 at 6:04 pm

    I love this. it looks delish!

    Reply

  2. #
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    janposted November 5, 2013 at 4:44 pm

    This looks incredible! It sounds like you’ve frozen the finished, baked Danish — how long do you reheat it after thawing?? That would sure make my family-gathering time easier, to be able to totally make it ahead.

    Reply

    • Sallyreplied on November 5th, 2013 at 8:27 pm

      Hi Jan! That’s right, I have frozen baked danish in my freezer right now. However, I wouldn’t serve it to guests. It definitely does NOT taste as wonderful compared to the fresh. I only froze all of this because I had so many “trial” tests of this recipe. We’ll eat it eventually. I do not suggest freezing the baked pastry. Feel free to check out all of the make ahead instructions I posted on the pastry recipe though.

      Reply

  3. #
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    Kaitlynposted November 5, 2013 at 6:46 pm

    I love your recipe for the danish pastry dough! I made it today and it was so easy and incredibly tasty! I had made a pastry dough the traditional way by smearing the butter into the dough last week and it took forever! This was so much easier!
    I didn’t have any raspberries on hand, so I decided to mix and match recipes and made a cream cheese filling from my grandmother’s cream cheese braid recipe. I used 4 oz. of cream cheese (softened) and 3 T. granulated sugar mixed together. Then I added ~1 T. of beaten egg (I used the rest for the egg wash), 1/2 t. vanilla extract, and a pinch of salt and mixed it together in an electric mixer. It made enough filling for 1 1/2 braids so on the second one I mixed in some strawberry jam to make swirled cream cheese filling. It was heavenly!

    Reply

    • Sallyreplied on November 5th, 2013 at 8:25 pm

      Kaitlyn, I’m so happy you enjoyed this danish pastry! It’s my new favorite thing to make and I can’t wait to make it for my family over the holidays! Your braids sound wonderful. Especially that cream cheese strawberry one! What a great cream cheese filling recipe. Grandmother’s always have the best recipes. I love my grandma’s pecan pie. Anyway, thanks for reporting back!

      Reply

  4. #
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    Melissa Klotzposted November 6, 2013 at 2:56 pm

    YUM! I’ve made French pastry dough several times as part of the Daring Bakers, but I haven’t tackled Danish yet. Looks like all your hard work has definitely paid off!!

    Reply

    • Sallyreplied on November 6th, 2013 at 4:47 pm

      Thanks Melissa!

      Reply

  5. #
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    Alaposted November 6, 2013 at 3:02 pm

    Love! I’ve been trying to find *that* danish braid recipe for a while now, and while I have had pretty good success with a few recipes, it’s always great to know there’s someone who can be relied upon to do some awesome reliable testing–guess that’s one mark of a great food blogger, right? Thanks for taking the TIME with these recipes, Sally; I think I’m going to have to put on my “big girl” pants in more ways than one after trying this one (I’m thinking big, BIG girl sweatpants…hehe).

    Reply

    • Sallyreplied on November 6th, 2013 at 4:46 pm

      Hahahahahahaha I am cracking up, Ala. Funniest comment ever. Yes big girl pants, double meaning of course. lol

      Thank you for all the kind words. I hope you try this!

      Reply

  6. #
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    Janposted November 6, 2013 at 4:34 pm

    after you have done the envelope fold, do you turn the dough and roll in the other direction? This is beautiful and I’m going to make it.

    Reply

    • Sallyreplied on November 6th, 2013 at 5:01 pm

      Yes.

      Reply

  7. #
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    Laurieposted November 9, 2013 at 10:56 pm

    I’m hoping to make this recipe this weekend but I’m having trouble printing the bread recipe! Help! Do you think this will this work with strawberries instead of raspberries? I’m thinking about trying a strawberry cream cheese version. Btw have you posted your cream cheese danish blog yet?! I’m anxious to see it =) Thanks!

    Reply

    • Sallyreplied on November 10th, 2013 at 10:56 am

      Yes, strawberries and cream cheese would be a fantastic combination, Laurie!

      There is a circular print button next to the title of the pastry in the recipe card. Hope you can find it!

      Reply

      • Lauriereplied on November 10th, 2013 at 2:02 pm

        Thanks. I did see the print button and the one for this recipe works fine. It’s when I try to print the dough recipe that I get the following message:
        Error 404 – Not Found

        We’re very sorry, but that page doesn’t exist or has been moved.
        Please make sure you have the right URL.
        If you still can’t find what you’re looking for, try using the search form below.

        I didn’t see a place to comment on that page so I thought I’d say something here. My kitchen is so tiny that I have no where to put my laptop so I always need to print things. I just thought I’d let you know there’s an issue.

        I’m super excited to try this though =)

  8. #
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    Monkeyposted November 11, 2013 at 5:50 pm

    I think you’re a lovely woman!

    Of course we can do it and I think your recipe is fabulous. Unless you’re a pastry chef who gets paid to beat those squares of dough into thousands layers or whatever (HA!) one can admire the precision but to actually create a recipe that allows the ordinary foodie to successfully make and eat is pure genius.

    Plus you’re very optimistic. That’s nice.

    Reply

    • Sallyreplied on November 11th, 2013 at 8:47 pm

      Thank you very much! I am no pastry chef, so this easier (“quick”) version is much more approachable.

      Reply

  9. #
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    Reneeposted November 25, 2013 at 10:53 am

    Hi Sally.This recipe looks amazing.I love,love raspberry filling but I hate the many seeds in the raspberries.Is there some way too elemenate the seeds from the raspberry filling?

    Reply

    • Sallyreplied on November 25th, 2013 at 4:22 pm

      You may strain the seeds if you’d like or use a seedless raspberry jam instead of homemade.

      Reply

  10. #
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    Reneeposted November 25, 2013 at 11:09 am

    Hi Sally.I just got thru reading your step by step instructuions and they seem easy peasy.I am so excited too try this now that it’s gonna be so easy.Can’t wait and yes it would be perfect for a Christmas brunch.Thanks so much for all you do for all of us who love your blog so much.When i fell on this blog I think I found gold lol.I love it here.

    Reply

  11. #
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    Beaposted December 14, 2013 at 5:38 am

    Can you freeze it?!!;)

    Reply

    • Sallyreplied on December 14th, 2013 at 12:32 pm

      Do not freeze the baked pastry. However, here are the make ahead instructions for the dough:

      Make Ahead: prepare the dough through step 3. The dough at this point can be chilled overnight and up to 3 days. OR prepare the dough through step 5. Fold the dough up tightly, wrap in plastic wrap, and chill in the refrigerator for up to 1 day. During this second chilling time, you could actually keep the dough frozen for up to 1 month. Then thaw overnight in the refrigerator when you are ready to shape in step 6.

      Reply

  12. #
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    Sophieposted December 14, 2013 at 12:06 pm

    Is it okay to use salted butter for the dough and just leave out the salt?

    Reply

    • Sallyreplied on December 14th, 2013 at 12:21 pm

      Hi Sophie – I use salted and unsalted butter interchangeably in this pastry and do not notice ANY taste difference. Do not leave out the salt if you use salted butter. Perhaps reduce to 3/4 teaspoon.

      Reply

  13. #
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    Rosieposted December 24, 2013 at 2:25 pm

    I normally do the traditional version. Love this. I found mixing the flour and butter inconsistent with my small blender. Next time I grated the cold butter into the flour. You get consistent pieces of butter and clean up is very easy. Good for anyone who doesn’t have all the gadgets.

    Reply

  14. #
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    Vanessa Vposted January 1, 2014 at 6:14 pm

    Thank you so much for this recipe. You did a really great job with your photos and descriptions. I’m an accomplished baker, but anyone could do this if they follow your steps. As others have, I used a pastry cutter and the hand flaking method for the butter/flour, mostly because I hate pulling the cuisinart out of the cupboard! This was our New Years treat, and it went fast! Wish I could send you a picture it was so gorgeous!
    Oh, and I saw this on Pinterest, which led me to your blog, I look forward to trying more of your recipes.

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:34 am

      What would we do without Pinterest?! So happy you found my blog through it. And I’m glad you loved this danish! Feel free to send me photos by email, Vanessa! sallysbakingaddiction (at) gmail.com

      Reply

  15. #
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    Amiposted January 8, 2014 at 5:58 am

    Hi Sally, Just came across this recipe today and I cant wait to make these.The pictures make me wanna grab them through the screen and indulge in them. Last week I made your giant cinnamon roll cake and it was a hit with my hubby and my 1.5yrs old daughter.She loved it so much that I had to hide the rest ;)
    I just want to thank you for the wonderful recipes you post with simple easy step by step instructions.If not for your blog I would have never dared to venture into baking anything else but cakes. A few other recipes i tried form your blog are snickers stuffed cookies, devil chocolate cake which also turned out delicious.

    Reply

    • Sallyreplied on January 8th, 2014 at 8:36 am

      Hi Ami! Thank you so much. I’m glad you are challenging yourself to new recipes. Ones you may not have made before. I love hearing that. And I’m happy my step-by-step photos are helpful to you! Let me know when you give this danish a try. Love it so much. Probably one of my favorite recipes. Also love those snickers cookies. :)

      Reply

  16. #
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    Amyposted January 28, 2014 at 7:51 pm

    I actually made this yesterday, it was beautiful! I replaced the raspberries with blackberries and made a cream cheese filling, so I did one braid with homemade peach jam and cream cheese, and one with the blackberry filling and cream cheese. They sorta fell apart a bit on the top because I used too much filling, but it was easily remedied. Thank you for the wonderful recipe!

    Reply

  17. #
    77
    Kristenposted February 2, 2014 at 1:56 pm

    Hi Sally,

    I’ve always intended to make a danish someday but been scared off by the work of the dough. This recipe was so easy with your butter shortcut and with such nice step-by-step photos to compare my dough to, it was a breeze! With no kneading, it actually is much easier than regular bread dough which I make every week!

    I made it through to step 5 yesterday, left it in the fridge overnight, then this morning I just had to roll out, fill, and braid the danishes and baked them for breakfast. It worked perfectly and they were so delicious. When I made the filling yesterday I added 1/4 cup blackberry/black raspberry homemade jam to the red raspberry filling for more of a multi-berry flavor; also I added about 1 T. raspberry liqueur, and about 1 tsp of a homemade raspberry vinaigrette I had in the fridge. The filling turned out amazingly well, with just the perfect fruity not-too-sweet taste balanced by the vanilla glaze. (The only other thing I changed was to brush the tops of the braids with whipping cream for gloss, instead of an egg wash.) Eaten warm it was to die for, and the dough was perfection in its crisp flakiness. The family told me I can make danishes at least once a week for a loooong time to come.

    I want to try a chocolate danish with this dough now, and a cream cheese, and a cream-cheese raspberry! Thank you SO much for this recipe and for all your gorgeous photos and tips! Your blog is a true treasure.

    Reply

    • Sallyreplied on February 2nd, 2014 at 4:31 pm

      Kristen, your version sounds incredible! I’m so glad you tried this recipe. A chocolate version would be out of this world. Thank you so much for taking the time to write back. I appreciate it so much!

      Reply

  18. #
    78
    amiposted February 2, 2014 at 11:43 pm

    Hi Sally,
    I tried your danish pastry yesterday.It was delicious except that I messed up the measurement a bit and so the pastry instead of being flakey puff pastry like it resembled more of cake. I had halved the recipe and the lazy me didnt half the egg in it(I dont know why I thought its okay not to!!) and the result was a very sticky dough which didnt held up much shape for the braids.
    I filled it with peanut butter(home made) and mini snicker bars(and I couldnt leave out a pinch or two of cinnamon).Though I was beating myself for messing up the dough everyone in my family loved it. I am surely making this again with more care for the dough pastry measurements. Also I guess I have to lower the temp of my oven a bit because the pastry got more browned though it was baked to perfection.Thanks for the recipe as always you are superb :)

    Reply

    • Sallyreplied on February 3rd, 2014 at 8:54 am

      Hey Ami! I’m so glad you all loved this Danish, despite your mistake! That’s ok, I’m happy to hear it was gobbled up. Love your version with Snickers bars. Sounds incredible! The dough burned a little bit because of the added liquid. Anyway, thank you for reporting back!

      Reply

  19. #
    79
    Kristenposted February 7, 2014 at 5:06 pm

    Hi Sally,

    I’m back. Hopefully I’m not asking a question you already answered in the long list of comments…

    Do you know if it will work to double the danish dough recipe? Cooking for my family of 8 (I’m the eldest daughter), 2 braids disappear in the blink of an eye. But I know some recipes don’t lend themselves to being multiplied.

    I made danish with your recipe 3 times this week and just finished mixing up my 4th batch of dough. I made raspberry, raspberry cream cheese, chocolate, and plain cream cheese braids (they were all just heavenly), and this time I’m going to cut the dough into pinwheel shapes with dollops of filling in the center. It’s so much fun!

    Reply

    • Sallyreplied on February 7th, 2014 at 5:57 pm

      Hey Kristen! So funny – I’m about to make a cream cheese version of this in a few days! I may do pinwheels too.. or maybe just another braid. You could absolutely double this recipe – no problem at all. I’ve had other readers do just that. Enjoy!

      Reply

  20. #
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    Lisaposted February 10, 2014 at 3:11 pm

    Hi Sally! Just wanted to drop by and say I made danish the past weekend, and it turned out to be SO fabulous! I made a makeshift jam and cheese filling to go inside. Can’t believe how easy the pastry was. Definitely one of my favorites!! Thanks for such a great tutorial! :)

    Reply

    • Sallyreplied on February 10th, 2014 at 3:43 pm

      Sounds delicious, Lisa! I’m making it again today with a different filling. Hoping to post next week!

      Reply

  21. #
    81
    Marieposted February 16, 2014 at 1:09 pm

    Has anyone tried this recipe with any kind of gluten free flour? If so, do you have any tips?

    Thanks!

    Reply

  22. #
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    Denise Lynnposted February 18, 2014 at 4:35 am

    Sally i have tried with out much success to down load the danish pastry part of this recipe and can not ~`the post keeps coming up ERROR~~ could you kindly fix this as i would so like to make this for my own personal home and family~~ thanks so much ~~regards

    Reply

  23. #
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    Jamieposted February 27, 2014 at 5:57 pm

    Hey Sally!
    Would it be ok to cut the butter in with a pastry blender if I worked quickly and didn’t cut it in too finely? I’m a pharmacy school student and don’t have a powerful enough food processor or blender yet (I tried with the ones I have- it did not turn out well!!!) I really want to make this recipe though! I’ve made a lot of your recipes and can’t wait to get my cookbook in!
    Thanks!

    Reply

    • Sallyreplied on February 28th, 2014 at 7:39 am

      Cutting the butter in would be just fine, Jamie. Enjoy the pastry and my cookbook!

      Reply

  24. #
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    Erin Raatjesposted March 9, 2014 at 7:01 pm

    Hey Sally! Just made this and it certainly was easy but boy did I make some goofs. Good thing it was a test drive for an auction at our church next Sunday. I plan to learn from my errors and give it a go again next weekend with less goofs. One of which is not using freezer jam. Really bad idea. Sure smells and looks good, just ran all over. :). Saw another poster talking about and Almond filling, sounds amazing!!! Thanks for your recipe.

    Reply

    • Sallyreplied on March 9th, 2014 at 8:07 pm

      Try this homemade raspberry filling, Erin! Hope it’s a hit at the auction next weekend. This was good practice. I’m glad you found it easy!

      Reply

      • Erin Raatjesreplied on March 9th, 2014 at 8:09 pm

        If only I liked raspberries! Next week I may just try it. I did use some canned raspberry jam which worked out well… my husband will be so happy…. once he gets done with his never ending plumbing project today. :) I’m putting your book on my wish list!

  25. #
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    Victoriaposted April 7, 2014 at 3:19 pm

    Just wanted to thank you for this perfect dough. It was so buttery and delicious. Recipe is written so clear, no way to mess up))) Although first braid was crooked,next one was almost perfect. Next time I will try other fillings, maybe strawberry.
    Also wanted to tell you that I ate first right away and froze second one, it was as delicious as freshly baked.
    Huge thanks and hugs

    Reply

    • Sallyreplied on April 7th, 2014 at 6:34 pm

      Thanks Victoria – so happy you enjoy this dough! Practice makes perfect with the braiding. It’s hard at first!

      Reply

  26. #
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    Rebeccaposted April 10, 2014 at 11:16 am

    Okay, I’ve been wanting to try something a little more difficult than cookies/cupcakes so I think I’m going to go for this recipe this weekend. I’m a little scared but all your instructions are so great and thorough I’m hoping I can do it.

    Quick question – I was going to bake this on Sunday and bring to work Monday morning (I don’t think I’d have time to wake up super early & bake it before work). If I do that, should I store in the fridge Sunday night?

    Reply

    • Sallyreplied on April 10th, 2014 at 1:06 pm

      Yep, just keep in the refrigerator on Sunday night. Just take your time with the recipe and read the instructions a few times before you begin. That always helps!

      Reply

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