Danish Sweet Raspberry Pastry (Print Version)
# Ingredients:
→ For the Dough
01 -
150 ml milk
02 -
2 teaspoons instant yeast
03 -
1 large egg
04 -
1 egg yolk
05 -
50 grams sugar
06 -
1/2 teaspoon vanilla extract
07 -
1/2 teaspoon salt
08 -
375 grams all-purpose flour
09 -
57 grams unsalted butter
→ For the Raspberry Filling
10 -
150 grams raspberries
11 -
75 grams granulated sugar
12 -
57 grams butter
13 -
Pinch of salt
14 -
Lemon zest (optional)
→ Additional Ingredients
15 -
1 egg (for egg wash)
16 -
36 raspberries (for topping)
17 -
1 portion of pastry cream
18 -
118 ml heavy cream (optional, for serving)
# Instructions:
01 -
Make your pastry cream ahead of time and chill it in the refrigerator until ready to use.
02 -
Warm the milk to about 38°C. Sprinkle yeast over the milk, stir gently, and let it bloom for 5–10 minutes until frothy.
03 -
In a large bowl, mix the egg, egg yolk, sugar, vanilla extract, and salt. Add the yeast mixture and stir until combined.
04 -
Gradually add the flour, mixing until a dough forms. Mix in the softened butter and knead the dough for 10–12 minutes until smooth and elastic.
05 -
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 45 minutes or until doubled in size.
06 -
In a saucepan, cook raspberries, sugar, butter, and salt over medium heat until thickened. Add lemon zest for extra flavor, if desired. Let cool.
07 -
Roll the dough into a large rectangle about 0.6 cm thick on a floured surface. Spread the cooled raspberry filling evenly over the dough.
08 -
Roll the dough into a tight log and cut it into 12 equal pieces. Place rolls on a parchment-lined baking sheet.
09 -
Cover rolls lightly and let them rise for another 45 minutes.
10 -
Press a small indentation into the center of each roll using the back of a spoon. Fill the indentation with chilled pastry cream and top with a fresh raspberry.
11 -
Preheat oven to 175°C. Brush pastries with egg wash and bake for 15 minutes or until golden brown.
12 -
Drizzle lightly whipped heavy cream over pastries before serving for added richness.
# Notes:
01 -
Prepare the pastry cream in advance to allow sufficient chilling time.
02 -
The dough requires two rising periods for proper texture development.