Raisin Danish Pastry
Indulge in the irresistible flakiness of Raisin Danish Pastry, a timeless treat that combines buttery layers with a sweet and spiced filling. This recipe guides you through creating authentic laminated dough from scratch, ensuring each bite boasts a golden, flaky exterior and tender, airy center. Plump raisins and a hint of ground cinnamon add bursts of flavor, while a delicate dusting of powdered sugar enhances its elegant presentation. Perfect for brunches, coffee breaks, or dessert, these homemade pastries are deceptively easy to make and promise bakery-quality results. Whether served warm straight from the oven or enjoyed at room temperature, these pastries are destined to become a crowd favorite. Keywords: Raisin Danish Pastry, homemade, laminated dough, flaky pastry, cinnamon raisin filling, bakery-style.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 250 grams Unsalted butter
- 150 ml Whole milk
- 50 grams Granulated sugar
- 7 grams Instant yeast
- 5 grams Salt
- 1 Large egg
- 1 teaspoon Vanilla extract
- 100 grams Raisins
- 1 teaspoon Ground cinnamon
- 1 Egg wash (1 egg beaten with 1 tbsp milk)
- 20 grams Powdered sugar (for dusting)
Instructions
In a large bowl, combine the flour, yeast, sugar, and salt.
In a separate bowl, warm the milk until lukewarm. Add the vanilla extract and beaten egg to the milk; mix well.
Cut 50 grams of the butter into small cubes and add it to the dry ingredients. Mix until it resembles coarse crumbs.
Gradually add the milk mixture to the dry ingredients, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Cover the dough with plastic wrap and let it rest in a warm place for about 30 minutes.
Roll the dough into a rectangle about 1 cm thick.
Slice the remaining 200 grams of butter thinly and place them evenly over two-thirds of the dough.
Fold the dough in thirds like a letter: fold the plain piece over the middle piece, and then fold the remaining buttered piece on top.
Roll the dough again into a rectangle and fold it into thirds. Wrap it in plastic and refrigerate for at least 30 minutes. Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each session.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Once finished with the turns, roll the dough into a rectangle about 0.5 cm thick.
Evenly distribute the raisins and sprinkle cinnamon over the surface of the dough.
Cut the dough into strips and roll each strip into a coil shape, tucking the end underneath to secure.
Place each Danish on the prepared baking sheet. Cover and let rise for 15 minutes.
Brush with egg wash and bake in the preheated oven for 15 minutes or until golden brown.
Allow to cool slightly before dusting with powdered sugar and serving.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 145.2 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 434 mg | 33% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1599 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.
