Iced Raspberry Danish Braid #desserts #sweets

Iced Raspberry Danish Braid #desserts #sweets

Danish cake is produced using flour, yeast, milk, eggs, and overflowing measures of spread. The surface is like croissant batter, yet tastes better (and has the expansion of egg in the mixture). Like croissants, ordinary Danish baked good batter is turned out daintily, at that point collapsed into various layers with a margarine square. Flaky, rich layers. That is the thing that makes it so great!

This natively constructed baked good is a long ways from those dull-tasting, clingy, and excessively sweet danishes you're accustomed to finding at the store. My mother put it splendidly "locally acquired danishes taste so old." Yes, they do. What's more, they're loaded up with a lot of gunk I can't articulate.

It's easy to make a delicate, flaky baked good mixture at home. Genuinely, it is. Simply set aside some effort to peruse the simple guidelines before you start. Also, prepare. That will make the entire baked good making-process a lot simpler for you! It's not advanced science, it's fruity cake. Try not to be overpowered by my tedious directions. The more careful I am, the more assist you with making an effective meshed baked good.

Also Try Our Recipe : Royal Walnut Cake

Iced Raspberry Danish Braid #desserts #sweets


  • 1 recipe Homemade Danish Pastry Dough (step-by-step photos included)

Raspberry Filling

  • 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
  • 3 Tablespoons (40g) granulated sugar
  • 1 Tablespoon (15ml) warm water
  • 2 teaspoons cornstarch

Vanilla Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) heavy cream or milk


  1. Make the raspberry filling: Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator.
  2. Make the pastry dough through step 10.
  3. As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.
  4. Braids taste best served on the same day. Dough may be prepared in advance. See “make ahead” instructions in the pastry dough recipe.

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