Description
Follow these easy instructions and create flaky, buttery raspberry Danish braids at home. You can be a master in the kitchen too, I promise!
Ingredients
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
Dough
- 1 recipe Homemade Pastry Dough
Egg Wash
- 1 large egg
- 2 Tablespoons (30ml) whole milk
Vanilla Icing
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the raspberry filling: You can start the dough (next step) and prepare this filling during one of the refrigeration times. 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 and let it cool to room temperature before using. You can also make it 1-2 days ahead of time. Once cooled down, cover, and store in the refrigerator until ready to use.
- Make the pastry dough through step 11.
- Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.
- Egg Wash: Whisk the egg wash ingredients together. Brush all over the dough.
- I strongly recommend refrigerating the shaped braids before baking for at least 15 minutes and up to 1 hour before baking. The braids tend to leak more butter and/or lose more shape if they haven’t chilled.
- Preheat oven to 400°F (204°C).
- Bake each braid for 18-22 minutes or until golden brown. Some butter may leak from the dough, that’s completely normal and expected. Feel free to remove the baking sheets from the oven halfway through baking and brush the dough with any of the leaking butter, then place back in the oven to finish baking. (That’s what I do!)
- Remove baked braids from the oven and cool for at least 5 minutes before icing, cutting, and serving.
- Vanilla Icing: Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle over warm pastries and serve.
- Cover leftover iced or un-iced pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Or you can freeze them for up to 3 months. Thaw before serving. Before enjoying, feel free to reheat leftover iced or un-iced pastries in the microwave for a few seconds until warmed.
Notes
- Make-Ahead & Freezing Instructions: Make-ahead and freezing instructions for the dough are included in the thorough pastry dough recipe.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Saucepan | Pastry Wheel or Pizza Cutter | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.