Low Sodium Raisin Danish
Delight in the perfect balance of sweetness and health with this Low Sodium Raisin Danish recipe! Crafted with heart-healthy unsalted butter, salt-free baking powder, and golden raisins, this recipe ensures a decadent treat without compromising on sodium levels. The fluffy, buttery pastry is made from scratch, incorporating a yeast-based dough for that irresistible, airy texture. Each Danish is delicately rolled with soft butter and golden raisins, then baked to golden perfection for a luscious treat that’s perfect for breakfast, brunch, or a guilt-free dessert. With just 45 minutes of prep time and simple techniques, this recipe brings a bakery-style favorite into your own kitchen—all with reduced sodium and maximum flavor.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 200 g Unsalted butter
- 50 g Granulated sugar
- 7 g Active dry yeast
- 120 ml Whole milk
- 2 Eggs
- 1 tsp Vanilla extract
- 100 g Golden raisins
- 1 tsp Salt-free baking powder
- 30 ml Water
Instructions
In a small saucepan, warm the milk gently over low heat until lukewarm. Remove from heat and sprinkle the yeast over the milk. Let it sit for about 5 minutes until the yeast is foamy.
In a large mixing bowl, combine the flour, sugar, and salt-free baking powder. Mix well.
Cut 150g of the unsalted butter into small cubes and add to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the yeast mixture, one of the eggs, and vanilla extract to the flour mixture. Stir to combine.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
Place the dough into a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, turn the dough out onto a floured surface and roll it into a rectangle about 12x14 inches.
Soften the remaining 50g of butter and spread it evenly over the rolled-out dough. Sprinkle the golden raisins evenly over the buttered dough.
Roll the dough up tightly from the longer side to form a log. Slice the log into approximately 1-inch thick pieces.
Place the pieces cut-side up onto a baking sheet lined with parchment paper, leaving space between each piece. Cover and let rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Beat the remaining egg with 30ml of water to make an egg wash.
Brush the tops of the risen pastries with the egg wash.
Bake the Danish in the preheated oven for about 18-20 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 129.9 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 357 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1590 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.
