Raisin Danish Pastry

Indulge in the buttery, flaky perfection of homemade Raisin Danish Pastry, a delightful treat that combines layers of tender, laminated dough with the warm sweetness of raisins and a hint of cinnamon. This classic pastry is crafted with a rich, buttery dough folded multiple times for an irresistibly light and crisp texture. Each coil is swirled with plump raisins and lightly dusted with powdered sugar for a touch of elegance. With a gorgeous golden finish from egg wash and subtle notes of vanilla, these Danish pastries make a show-stopping addition to any breakfast spread, brunch table, or afternoon tea. Perfectly balanced in sweetness and texture, they’re easier to make than you’d think, offering a bakery-style indulgence right from your own kitchen.

Nutriscore Rating: 47/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 12

Ingredients

• 300 grams All-purpose flour
• 250 grams Unsalted butter
• 150 ml Whole milk
• 50 grams Granulated sugar
• 7 grams Instant yeast
• 5 grams Salt
• 1 Large egg
• 1 teaspoon Vanilla extract
• 100 grams Raisins
• 1 teaspoon Ground cinnamon
• 1 Egg wash (1 egg beaten with 1 tbsp milk)
• 20 grams Powdered sugar (for dusting)

Directions

Step 1

In a large bowl, combine the flour, yeast, sugar, and salt.

Step 2

In a separate bowl, warm the milk until lukewarm. Add the vanilla extract and beaten egg to the milk; mix well.

Step 3

Cut 50 grams of the butter into small cubes and add it to the dry ingredients. Mix until it resembles coarse crumbs.

Step 4

Gradually add the milk mixture to the dry ingredients, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Step 5

Cover the dough with plastic wrap and let it rest in a warm place for about 30 minutes.

Step 6

Roll the dough into a rectangle about 1 cm thick.

Step 7

Slice the remaining 200 grams of butter thinly and place them evenly over two-thirds of the dough.

Step 8

Fold the dough in thirds like a letter: fold the plain piece over the middle piece, and then fold the remaining buttered piece on top.

Step 9

Roll the dough again into a rectangle and fold it into thirds. Wrap it in plastic and refrigerate for at least 30 minutes. Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each session.

Step 10

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 11

Once finished with the turns, roll the dough into a rectangle about 0.5 cm thick.

Step 12

Evenly distribute the raisins and sprinkle cinnamon over the surface of the dough.

Step 13

Cut the dough into strips and roll each strip into a coil shape, tucking the end underneath to secure.

Step 14

Place each Danish on the prepared baking sheet. Cover and let rise for 15 minutes.

Step 15

Brush with egg wash and bake in the preheated oven for 15 minutes or until golden brown.

Step 16

Allow to cool slightly before dusting with powdered sugar and serving.

Nutrition Facts

Serving size	1003.5 grams (1003.5g)

Amount per serving	% Daily Value*
Calories	3777

Total Fat 233.50g	299%
Saturated Fat 132.00g	660%
Polyunsaturated Fat 0.20g
Cholesterol 968mg	323%
Sodium 2236mg	97%
Total Carbohydrate 392.40g	143%
Dietary Fiber 16.00g	57%
Total Sugars 145.20g
Protein 57.50g	115%

Vitamin D 149IU	746%
Calcium 434mg	33%
Iron 18mg	101%
Potassium 1599mg	34%

*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.

Source of Calories

Fat: 53.9%

Protein: 5.9%

Carbs: 40.2%