Gluten-Free Raisin Danish
Indulge in the irresistible charm of a Gluten-Free Raisin Danish, a bakery-style treat crafted with flaky, buttery layers and a vibrant vanilla custard filling. This recipe is perfect for those with gluten sensitivities, featuring a tender gluten-free dough made from scratch. Sweet raisins add bursts of natural sweetness, while the subtle crunch of powdered sugar ties the flavors together in every bite. The simple yet effective technique of folding the dough into classic Danish shapes makes these pastries visually stunning and delightfully professional, ideal for impressing guests at brunch or serving as a midday indulgence. Ready in just 90 minutes of prep time and 20 minutes of baking, this gluten-free Danish recipe is a must-try for pastry lovers seeking a gluten-free twist on a beloved classic.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 250 grams Unsalted butter
- 180 ml Cold water
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 packet Active dry yeast
- 150 ml Milk
- 1 teaspoon Vanilla extract
- 3 Egg yolks
- 2 tablespoons Cornstarch
- 150 grams Raisins
- 50 grams Powdered sugar
Instructions
In a small bowl, dissolve the yeast in warm milk and set aside for about 5 minutes until frothy.
In a large mixing bowl, combine the gluten-free flour, granulated sugar, and salt.
Cut 200 grams of the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture is crumbly.
Gradually stir in the yeast mixture and cold water to form a dough. If needed, add a bit more water until the dough holds together. Knead lightly in the bowl to bring it together.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
While the dough is chilling, prepare the custard filling. In a saucepan, whisk together the egg yolks, vanilla extract, cornstarch, and powdered sugar until smooth.
Gently heat the mixture over medium heat, stirring constantly, until it thickens to a creamy consistency.
Remove from heat and stir in the remaining 50 grams of butter until melted and incorporated. Cover and cool completely.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Once the dough is chilled, roll it out on a lightly floured surface into a large rectangle about 0.5 cm thick.
Cut the dough into 12 equal squares.
Place a tablespoon of the custard filling in the center of each square and top with a few raisins.
Fold the corners of each square towards the center to form a Danish shape, pinching the corners slightly to seal.
Place the pastries on the prepared baking sheet.
Bake for about 20 minutes, or until golden and puffed.
Allow the Danish pastries to cool before dusting with additional powdered sugar if desired.
Nutrition Facts
Calories |
4180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 529.0 g | 192% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 181.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 455 mg | 35% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1618 mg | 34% | |
*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.
