Good morning! Did you have a nice weekend? Mine was great, the sun came out and it was 70 on Sunday, a nice respite from the cold rainy weeks we have been having. I started doing my taxes(that wasn’t so great), made some raspberry jam, baked two coffeecakes, and some soup for the week.
My love of baking started early and at the side of my grandmother who baked weekly for her family. I have so many vivid memories of her scrumptious treats I am constantly in search of recipes that taste just like the ones I grew up with.
This Raspberry Danish reminded me of something my grandmother made so I thought I would test it this weekend. It is soft, buttery and fruity just like a danish that you would get at a bakery and it is so easy to make which frankly surprised me. I made my own jam to go inside but I am sure that it is just as delicious with your favorite store bought preserves. I am making it again this week with an almond filling and then with a poppyseed filling for my mom.
Recipe from Sally’s Baking Addiction
2 1/4 teaspoons yeast
3 Tablespoons granulated sugar
3/4 cup whole milk
1/4 cup unsalted butter, softened to room temperature
2 large eggs
31/2 cups flour
1 teaspoon salt
3/4 cup raspberry preserves
1/2 cup fresh or frozen raspberries
1 cup confectioners sugar
3 Tablespoons heavy cream
1/4 teaspoon pure vanilla extract
For the frosting mix ingredients together until smooth.
Directions for the Danish
Place the yeast and the sugar into the bowl of a stand mixer fitted with a dough hook or paddle attachment. Heat the milk on the stove or in the microwave until warm, to about 110F. Pour the warm milk into the mixing bowl on top of the yeast and sugar then whisk gently to combine. Cover the bowl with a kitchen towel and let sit for 5-10 minutes. After 10 minutes the mixture will be frothy.
Add the butter, egg, flour and salt. Beat the mixture at low speed for 4 minutes. The dough will be soft. Transfer the dough to a lightly floured surface and knead for a minute. If the too is too sticky, add a bit of flour until it is smooth. Do not add too much flour, you the dough to be soft and smooth.
Lightly grease a bowl with cooking spray, place the dough into the bowl and cover with plastic wrap. Place the dough into a warm, dry place and let rise for 90 minutes. I do this is my oven. I turn the oven on to 180F for 1 minutes than turn it off, I also leave the light on in the oven for added warmth.
Grease a 9″ springform pan. Once the dough is risen punch it down and turn out onto a lightly floured surface.
Roll dough to a 12 x 16″ rectangle. Spread the jam evenly over the surface of the dough and dot with raspberries. Roll up the dough tightly, like a cinnamon roll so that you have a 16″ long log. Place the log on the seam and cut the dough in half with a sharp knife. Criss cross the dough forming an X, back and forth until you get to the end, then curl the dough into a circle and tuck the ends underneath. Gently pick up the circle and place in your prepared pan, cover with plastic wrap and let rise for 45 minutes. You can watch a video of this process here).
Preheat the oven to 350. Once dough is risen bake for 40-45 minutes. If the dough is browning too quickly tent with aluminum foil. Remove from oven and let cool for at least 5 minutes before drizzling with the frosting. Frost the cake and enjoy.
Have a great day!
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