Homemade Raspberry Danish Twist
Homemade Raspberry Danish Twist
Adapted from:
Note - Pastry dough should be made the night before.
Ingredients -
Pastry Dough (makes 2 pastry braids)
1/4 cup warm water, 105°F -115°F
2 and 1/4 teaspoons active dry yeast (1 standard package)
1 tsp sugar
1/2 cup milk, at room temperature*
1 large egg, at room temperature
1/4 cup granulated sugar
1/2 teaspoon salt
2 and 1/2 cups unbleached all-purpose flour (spoon & leveled)
14 Tablespoons salted butter, cold
Raspberry Filling (enough for 2 pastry braids. Half the amts for 1 pastry braid.)
2 and 1/2 cups raspberries, fresh
4 Tablespoons granulated sugar
1 Tablespoon (15ml) warm water
2 - 3 teaspoons cornstarch
Vanilla Glaze
1 cup (120g) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 Tablespoons (30ml) heavy cream or milk
Egg Wash
1 large egg
2 Tablespoons milk
Instructions
1. Whisk the yeast, sugar, and warm water (using a thermometer to ensure correct temp) together
in a large bowl. Allow to sit for 5 minutes until foamy or bubbles start to form. This is proofing your yeast. (IIf bubbles do not form, yeast is dead and you should start over.)
2. Make sure milk and egg is at room temperature. Add milk, egg, ¼ cup granulated sugar, and salt.
Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.
3. Cut butter into 1/4 inch slices and add to a food processor or blender. Top with flour. Pulse the
mixture 10-12 times, until butter is fairly crumbled.
4. Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Do
not be angry with the dough! You want to be very, very, very gentle when you are folding the two together. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours orovernight.
5. After 4-12 hours, take the dough out of the refrigerator to begin the “rolling and folding” process.
Flour a work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square.
6. From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue
to lightly flour the counter as you are rolling.
7. Fold the dough together as if it were a business letter.
8. And roll it out into a 15 inch long rectangle again. Then, fold again into a business letter. You’ll
repeat rolling and folding 1 more time for a total of 3 times. Repeating the rolling and folding is creating the flaky layers in your pastry dough. If at any point in this process, your dough becomes way too soft, cover and refrigerate it for 30 minutes. And always, always make sure your work surface is floured since the dough is sticky.
9. Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day.
10. After at least 30 minutes, take the dough from the refrigerator, unfold it, then cut it in half.
(Since the dough is enough for TWO pastry braids.) Wrap 1 half up and keep chilled as you work
with the first half. Put down parchment paper or a silpat mat. (unlike the picture.)(It will be much
easier to transfer onto baking sheet.) Roll out your dough to make a 12×8 inch rectangle.
Cut off two corners of the dough and then two small triangles at the other end.
11. Spread 1/2 of the filling (raspberry or whatever filling you choose) down the length of the center
of the strip. Cut slanting strips (3/4 inch – 1 inch each) along both sides. I used a very sharp knife,
but a pastry wheel or pizza cutter will work just fine. I find this video VERY helpful.
https://www.youtube.com/watch?v=kd3PMaMt4j4
12. Fold the bottom end up to “seal” the filling in (eventhough the picture doesn’t show that.)
Allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half
of the dough and the rest of the filling.
13. Preheat oven to 400°F (204°C). Beat the egg wash ingredients together. Brush the top of the pastry
with egg wash. There will be enough egg wash for both braids. The egg wash gives your pastry that
beautiful sheen.
14. Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two
times to ensure the braid is browning evenly. My oven has hot spots, so I rotated my braid every 5
minutes. Mine took 16 minutes. Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and
enjoy!
Notes
Make Ahead & Freezing Instructions: Prepare the dough through step 3. The dough at this point can
be chilled overnight and up to 3 days. OR prepare the dough through step 5. Fold the dough up tightly,
wrap in plastic wrap, and
chill in the refrigerator for up to 1 day. During this second chilling time, you could actually keep the
dough frozen for up to 1 month. Then thaw overnight in the refrigerator when you are ready to shape
in step 6.
