Vegan Raisin Danish Pastry
Indulge in the flaky, buttery goodness of Vegan Raisin Danish Pastry, a plant-based take on a classic treat that doesn’t compromise on flavor or texture. Perfectly golden layers are achieved through a traditional folding technique, creating irresistible flakiness that pairs beautifully with the warm notes of cinnamon and juicy raisins nestled inside. Made with unsweetened almond milk, vegan margarine, and a touch of vanilla extract, this dairy-free delight is both approachable and elegant. Topped with a sweet powdered sugar glaze, these pastries are ideal for breakfast, brunch, or dessert. Easy to prepare and entirely egg- and dairy-free, this recipe is a must-try for any vegan baker or pastry enthusiast!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Instant yeast
- 5 grams Salt
- 150 milliliters Unsweetened almond milk
- 200 grams Vegan margarine, softened
- 100 grams Raisins
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 100 grams Powdered sugar
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt.
Gently heat the almond milk in a saucepan until warm to the touch, about 37°C (98°F).
Add the warm almond milk and 50 grams of softened vegan margarine to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
On a lightly floured surface, roll out the dough into a rectangle approximately 30x45 cm (12x18 inches).
Spread the remaining 150 grams of vegan margarine evenly over two-thirds of the dough.
Fold the unbuttered third of the dough over the middle third and then the remaining third over the top (like folding a letter).
Turn the dough 90 degrees and roll it out again to the original size, then repeat the folding process two more times for optimal flakiness.
After the final fold, wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Roll out the chilled dough into a rectangle about 30x45 cm (12x18 inches).
In a small bowl, mix the raisins, cinnamon, and vanilla extract.
Spread the raisin mixture over the dough evenly.
Roll the dough tightly into a log from one long edge, then cut into 2 cm (0.75 inch) thick slices.
Place the slices on the prepared baking tray, cut side down. Lightly flatten each slice with your palm.
Bake in the preheated oven for 15-20 minutes until golden brown and crispy.
Cool on a wire rack.
For the icing, mix powdered sugar with water until smooth and drizzle over the cooled pastries.
Serve and enjoy your Vegan Raisin Danish Pastries!
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 214.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1167 mg | 25% | |
*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.
