Low Sodium Raisin Danish Pastry
Indulge guilt-free with this Low Sodium Raisin Danish Pastry, a delightful twist on a classic treat that's perfect for breakfast or brunch. Made with unsalted butter, warm low-sodium milk, and a touch of vanilla, this recipe delivers all the buttery flakiness and rich flavor you love without the extra sodium. Plump, juicy raisins and a sprinkle of cinnamon add natural sweetness and a warm spice, making these pastries as comforting as they are delicious. The dough, chilled and rolled to perfection, creates layers of delicate texture that bake to a golden-brown finish in just 20 minutes. With a simple yet satisfying preparation process, these low sodium raisin pastries are ideal for anyone seeking a lighter option without sacrificing taste. Perfect served warm with your favorite coffee or tea, they’re an irresistible homemade alternative to store-bought treats!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 cup Cold water
- 2 teaspoons Active dry yeast
- 0.25 cup Warm milk (low sodium preferred)
- 2 tablespoons Sugar
- 1 cup Raisins
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
Instructions
In a small bowl, dissolve the active dry yeast in warm milk and let it sit for 5-10 minutes until frothy.
In another bowl, mix 1/4 cup of flour with the cold water until smooth, then add this to the yeast mixture.
Allow the yeast mixture to rest for about 15 minutes, forming a sponge.
In a large mixing bowl, combine the remaining flour and sugar.
Cut the unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Add the yeast sponge to the flour and butter mixture, along with the egg yolk and vanilla extract. Stir until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Once chilled, roll out the dough into a large rectangle approximately 1/4 inch thick.
Sprinkle the dough evenly with raisins and ground cinnamon.
Fold the dough over the filling in thirds, like a letter, and roll out again to flatten slightly.
Cut the dough into 8 even strips, then shape each strip into a coil by twisting and then spiraling the dough.
Place the shaped Danishes on a baking sheet lined with parchment paper, leaving space between each.
Cover the baking sheet with a clean kitchen towel and allow the pastries to rise at room temperature for about 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the Danish pastries for 18-20 minutes or until they are golden brown on the top.
Once baked, remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 134.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 288 mg | 22% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1729 mg | 37% | |
*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.
