Dairy-Free Raisin Danish Pastry
Indulge in the irresistible charm of a Dairy-Free Raisin Danish Pastry, perfect for brunch gatherings or a comforting treat. This vegan-friendly recipe transforms a classic European bakery favorite into a lighter, dairy-free delight without sacrificing flavor. Featuring soft, flaky dough made with almond milk and dairy-free margarine, these pastries are generously filled with sweet raisins, warm cinnamon, and brown sugar for a perfectly spiced center. Drizzled with a tangy lemon icing, each bite offers a delightful blend of sweetness and zesty freshness. With easy-to-follow steps and a few simple substitutions like egg replacer, this pastry proves that indulgence can be both delicious and accessible. Ready to bake in under two hours, these golden treats are sure to become your new plant-based favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.75 cup almond milk
- 0.75 cup dairy-free margarine
- 1 teaspoon vanilla extract
- 1 serving egg replacer
- 0.5 cup raisins
- 2 teaspoons ground cinnamon
- 4 tablespoons brown sugar
- 0.5 cup powdered sugar
- 1.5 tablespoons fresh lemon juice
Instructions
In a mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Mix well.
Warm the almond milk to lukewarm (about 95°F or 35°C) and add it to the dry ingredients.
Melt 0.25 cup of the dairy-free margarine and add it to the mixture along with the vanilla extract and prepared egg replacer. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in an oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 16x12 inches.
Spread the remaining 0.5 cup of dairy-free margarine evenly over the dough surface.
Sprinkle the brown sugar evenly over the margarine, followed by the ground cinnamon and raisins.
Starting from one of the long edges, roll the dough tightly into a log.
Cut the log into 8 equal pieces and arrange them on a baking sheet lined with parchment paper.
Cover the pieces with a towel and let them rise for another 30 minutes to 1 hour, until puffy.
Preheat the oven to 375°F (190°C).
Bake the pastries for 15-18 minutes, or until golden brown.
While the pastries are baking, make the icing by combining powdered sugar and lemon juice in a small bowl until smooth.
Once the pastries are done, remove them from the oven and drizzle the lemon icing on top. Serve warm.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 418.3 g | 152% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 202.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 535 mg | 41% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
