Raisin Danish
Indulge in the buttery, flaky perfection of this Raisin Danish recipe, a classic pastry that combines the art of laminated dough with a rich, creamy filling. With layers of tender, golden-brown dough enveloping vanilla-scented pastry cream and plump raisins, this treat is perfect for breakfast, brunch, or an elegant tea-time snack. Master the technique of rolling and folding dough to create its signature airy texture, and enjoy the aroma of fresh-baked Danish pastries wafting from your oven. Serve these irresistible swirls warm with a dusting of powdered sugar or alongside a cup of coffee for the ultimate homemade delight. Perfect for pastry enthusiasts, this recipe yields 12 bakery-quality danishes, ready to elevate any special occasion—or simply brighten your morning.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 60 grams granulated sugar
- 10 grams instant yeast
- 8 grams salt
- 250 milliliters whole milk
- 60 grams unsalted butter (room temperature)
- 250 grams unsalted butter (cold, for folding)
- 150 grams raisins
- 5 milliliters vanilla extract
- 1 large egg
- 1 large egg yolk
- 30 milliliters milk (for egg wash)
- 25 grams cornstarch
- 200 grams pastry cream
Instructions
In a large bowl, mix together flour, sugar, yeast, and salt.
Warm the milk to approximately 110°F (43°C) and add it to the dry ingredients along with room temperature butter. Mix to form a dough.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Cover the dough with plastic wrap and let it rest in the refrigerator for at least 1 hour.
Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound the butter into a flat square about 8 inches wide.
Refrigerate the butter square while rolling out the dough to a 12-inch square.
Position the butter slab diagonally on the dough square and fold each corner of the dough over the butter, enveloping it completely.
Roll the dough with the enclosed butter into a 10x20 inch rectangle, keep the edges even.
Fold the top third of the dough down to the center, then fold the bottom third over the top, like a letter.
Wrap the dough and chill it for 30 minutes. Repeat the rolling and folding process two more times, chilling between each fold.
After the final fold, wrap and chill the dough for an additional 1 hour.
In the meantime, soak raisins in hot water for 10 minutes, then drain and pat them dry.
Add vanilla extract to the pastry cream and stir until smooth.
Roll the chilled dough into a large rectangle about 10x15 inches.
Spread the pastry cream evenly over the dough, leaving a border along one long edge.
Scatter the raisins evenly atop the pastry cream.
Starting from the long edge with filling, tightly roll the dough into a log and seal the seam.
Cut the dough log into 1-inch thick slices and place them cut side down onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Whisk together a whole egg with milk for the egg wash. Brush over the tops and sides of each danish swirl.
Cover with a cloth, and allow them to rise at room temperature for about 45 minutes, or until doubled in size.
Preheat your oven to 375°F (190°C).
Bake the danishes for 20-25 minutes, or until golden brown and fully cooked.
Let cool on the baking sheet for a few minutes, then transfer them to wire racks to cool completely before serving.
Nutrition Facts
Calories |
5592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.7 g | 383% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 653.7 g | 238% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 214.8 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 833 mg | 64% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2662 mg | 57% | |
*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.
