Danish Raisin Ring Recipes

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Raisin Danish Pastry Spirals - Pain Aux Raisins image

These danish pastry spirals use the classic danish pastry dough. Then, filled with pastry cream and rum-soaked raisins. The laminated dough results in a rich, buttery, tender yet flaky pastry.

Provided by Veena Azmanov

Categories     Dessert

Time 7h25m

Number Of Ingredients 21

4 cups All-purpose flour
2 tsp Salt
1 cup Milk
1/4 cup Sugar
2 1/4 tsp Instant dry yeast ((1 packet))
1 Egg (large)
1 tsp Vanilla
1/4 cup Butter ((1/2 stick), unsalted, room temperature)
1 1/2 cup Butter ((3 sticks) unsalted, room temperature)
4 tbsp All-purpose flour
1 cup Milk
1/2 cup Whipping cream
4 Egg yolks
1/4 cup Sugar
2 tbsp All-purpose flour
1 tsp Vanilla bean paste
3/4 cup Raisins
1/2 cup Rum ((or water))
1/2 cup Apricot jam
1/4 cup Water
1 Egg (beaten)


  • In a heavy bottom saucepan, add the egg yolks, sugar, flour, and vanilla bean paste. Combine until smooth. Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps. Pro tip - Gradually, add the milk a little at a time to prevent lumps.
  • Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all. The cream must be thick so it can be spread in the pastry.
  • Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap. Chill in the fridge for 4 to 6 hours.Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids. The cream must be thick so it can be spread in the pastry.
  • Soak the raisins in rum for 4 hours up to overnight. Drain well before using it
  • Heat the apricot jam and water on low heat until dissolved. Strain through a sieve - set aside until ready to use. Pro tip - If necessary, warm in the microwave for 10 seconds before using it.
  • Dry ingredients - In the bowl of a stand mixer with the hook attachment combine flour and salt. Set aside. You can also use a food processor to make this dough. Pro tip - Salt slows fermentation so we add it to the flour rather than directly into the wet mixture.
  • Yeast mixture - In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla extract. Pro tip - you don't need to activate the instant variety but, I like to ensure my yeast is good. So, I leave the mixture aside for 3 to 5 minutes, if it foams it's good to go.
  • Wet to dry - Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.Pro tip - the dough will be soft and sticky but do not add any more flour just yet.
  • Knead - Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium Alternatively, you can knead by hand for 5 to 7 minutes.
  • Rest - The dough will be soft and slightly sticky. Remove from the mixer, and shape into a ball. Place in an oiled bowl, cover with plastic wrap and chill for 15 minutes.Pro tip - Unless the dough is too soft and sticky you do not need to add any more flour. Also, if necessary add a few tablespoons only.
  • Template - Use a parchment paper to create a template 12 x 6-inches (see video) - set aside.
  • Cream - In the same bowl of the electric mixer bowl (no need to wash), cream the butter and flour just until combined. Transfer to the prepared parchment paper template. Spread evenly with a spatula. Use a rolling pin to guide it inside of the template towards the corners (see video)
  • Divide - Use a ruler to mark them at 6 inches. So, now this will give you two 6 x 6-inch blocks (see video). Pro tip - we need 2 sheets of butter 6 x 6 inches each. You can use a 6-inches square baking pan to make two such blocks. This 12 x 6 method ensures the blocks are even. Pro tip - be gentle with the rolling pin using a spreading motion so the butter doesn't come out of the corners.
  • Chill in the fridge for 15 minutes.Pro tip - We want the fat to be cold but still be flexible so that when we roll it will spread between the folds. If you chill too long it will break rather than spread.
  • Roll - Transfer the dough to a lightly floured surface. Roll to a long rectangle of 7 x 18-inches.
  • Fold - Open the butter block and divide it into 2 at the mark you created. Now you should have two - 6 x 6-inch blocks. Place one block over the center. Fold one side over. Then, place the second block on top and fold the other side over. Pro tip - Now you should have layers of dough, butter, dough, butter, dough - makes sense?
  • Chill - Wrap the dough, place it on a baking sheet, and into the refrigerator - chill for 15 minutes.Pro tip - if the dough and butter are still cold when you wrap you can continue with the first fold. Also, in warm places, you may need more cooling time.
  • Turn the dough - Roll the chilled pastry dough into a rectangle - with the short side facing you. Roll to a rectangle approximately 6 x 12-inches.
  • First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap in plastic on a baking sheet and place into the fridge to chill for 30 minutes.
  • Second fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
  • Third fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video).
  • Chill - After the third fold, chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.Pro tip- it is very important that the dough be well cold before using; otherwise, the folds will blend ruining all your effort.
  • Divide - Roll the dough into a 6 x 12-inches rectangle. Divide into 2. Place one in the fridge while you work on the second one.Pro tip - you want to work in batches so the dough stays cold at all times. Also, it means you won't roll too thick.
  • Rectangle - Roll the dough to about a 10 x 12-inch rectangle.Pro tip - it is very important that the dough is very chilled when you roll otherwise the butter can ooze out of the sides and you will not have a flaky pastry.
  • Fill - Spread a generous amount of pastry cream over the dough making sure to get all the corners as well. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).Pro tip - this process is similar to making cinnamon rolls. If necessary chill the dough in the fridge again before slicing.
  • Divide - Cut into 1 1/2-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces. Place on a silicone mat or parchment-lined baking tray
  • Proof - Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.
  • Oven - Preheat the oven at 375°F/ 190°C / Gas Mark 5. Brush the pastry with a beaten egg.
  • Bake - Bake in the hot oven for 20to 25 minutes until rich golden brown. Pro tip - if the pastries become too dark while baking, tent them with an aluminum foil.
  • Glaze- Remove from the oven and let cool on the tray for 10 minutes. Then, using a pastry brush glaze them with the prepared apricot glaze. (below) Pro tip - if you brush while the pastry is very hot it will absorb all the glaze and become too sweet and you won't have that shiny appearance.
  • Cool - Transfer to a cooling rack and cool them completely before storing. These pastries are best enjoyed on the day they are baked. But, they also freeze well for months.

Nutrition Facts : Calories 305 kcal, Carbohydrate 30 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 337 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving


Danish Dough and Spiral Raisin Danishes image

Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch

Provided by Anna Olson

Categories     Pastry

Time 1h20m

Yield 36

Number Of Ingredients 18

1-Danish Pastry Dough
1 1/2 cups (375 mL) warm water (115 °F/46 °C)
1 Tbsp (10 g) instant yeast
1 cup (150 g) all-purpose flour (plain flour)
1 ½ cups (225g) all-purpose flour (plain flour)
1 ¼ cups (140 g) cake & pastry flour
¼ cup (50 g) granulated sugar (caster sugar)
1 tsp (5 g) salt
1 ¼ cups (285 g) cold unsalted butter, cut into pieces
2-Spiral Raisin Danishes
½ recipe Danish pastry dough
2-3 Tbsp (30-45 g) butter, melted
cinnamon sugar, for sprinkling
½ cup (70 g) raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly


  • 1-Danish Pastry Dough
  • For the sponge, mix the water, yeast, and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
  • For the dough, add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt, and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.
  • On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the center, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.
  • After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over, and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.
  • 2-Spiral Raisin Danishes
  • On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave them to rise on the counter for 90 minutes - they will almost double in size.
  • Preheat the oven to 375 F (190 C). Brush the risen Danishes with egg wash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
  • To glaze the Danishes, melt the apricot jam or jelly in a small saucepot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let sit for a minute, and then serve.

Nutrition Facts : Calories 200, Fat 20 grams


Danish pastries image

Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries

Provided by Jane Hornby

Categories     Breakfast, Treat

Time 3h30m

Yield Makes 18 pastries

Number Of Ingredients 19

250g strong white flour , plus extra for dusting
250g plain flour
7g sachet fast-action yeast
50g golden caster sugar
125ml whole or semi-skimmed milk
1 large egg , beaten plus extra beaten egg to glaze
250g pack lightly salted butter , not fridge cold but not soft, cut into 8 even slices
85g pecan , plus a few extra, chopped
50g light muscovado sugar , plus extra for sprinkling
1 tbsp maple syrup
25g softened butter
150g tub custard
2 x 320g cans apricots
few tsps apricot jam
50g raisin
25g caster sugar
1 tsp mixed spice
50g soft butter
50g icing sugar


  • Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
  • Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
  • Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
  • Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
  • To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
  • For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
  • To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
  • Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.

Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium


Swedish Tea Ring image

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Provided by Julia

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 14

1 cup milk
1 egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3 ¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed


  • In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  • Grease 2 baking sheets or line them with parchment paper; set aside.
  • Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  • Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  • [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  • Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  • Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  • Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  • In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 16.4 g, Cholesterol 12.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 68.4 mg, Sugar 15.4 g


Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water


  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g


Danish Raisin Ring image

This is an old-fashioned recipe updated for the bread machine. Loaded with raisins and pecans, the nicely spiced coffee cake is scrumptious.

Provided by Taste of Home

Time 2h15m

Yield 1 coffee cake.

Number Of Ingredients 19

1 cup water (70° to 80°)
6 tablespoons butter, softened
1 large egg
1 teaspoon salt
1/3 cup nonfat dry milk powder
6 tablespoons sugar
1-1/4 teaspoons ground cardamom
3-1/4 cups bread flour
1 package (1/4 ounce) active dry yeast
3/4 cup chopped pecans
3/4 cup golden raisins
1/2 cup raisins
1/4 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk


  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead in pecans and raisins. Roll into a 14x9-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down in a greased 10-in. fluted tube pan. Pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 40 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. If desired, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over top.

Nutrition Facts :


Spiral Raisin Danishes image

Delicious danishes that make a fragrant and tasty brunch pastry.

Provided by Anna Olson

Categories     bake,brunch,pastry

Time 55m

Yield 12 servings

Number Of Ingredients 6

½ Anna Olson's Danish Pastry Dough recipe
2 - 3 tbsp butter, melted
Cinnamon sugar, for sprinkling
½ cup raisins
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup apricot jam or apple jelly


  • On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath. Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes - they will almost double in size.
  • Preheat the oven to 375 °F (190 °C). Brush the risen Danishes with eggwash and bake for 25 to 30 minutes, until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
  • To glaze the Danishes, melt the apricot jam or jelly in a small saucepot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.Note: The Danishes should be enjoyed the day they are baked.


Sesame Raisin Danish image

For variety or a special occassion, top with Maple, Apricot or Cinnamon glaze.

Provided by Anna Olson

Categories     dessert,dinner,European,fruit,Main Ingredient,pastry,snack

Yield 12 servings

Number Of Ingredients 26

1 ½ cup all purpose flour
¼ tsp salt
1 Tbsp sugar
¼ cup unsalted butter, room temperature
1 egg, warmed in its shell in a warm water bath
¼ cup sour cream, room temperature
5 Tbsp milk, room temperature
1 ½ tsp dry instant yeast
⅔ cup raisins
4 Tbsp sesame seeds, toasted
⅔ cup graham cracker crumbs
2 tsp vanilla extract
2 Tbsp milk
2 Tbsp melted butter, for brushing
2 Tbsp sugar, for sprinkling
1 cup icing sugar, sifted
3 Tbsp milk
1 cup icing sugar, sifted
3 Tbsp milk
3 Tbsp maple syrup
1 cup icing sugar, sifted
3 Tbsp milk
½ cup dried apricots, chopped
1 cup icing sugar, sifted
3 Tbsp milk
1 tsp cinnamon


  • To prepare dough in a mixer, combine all ingredients and knead for 5 minutes on medium speed, using the dough hook attachment. If preparing by hand, combine dry ingredients and cut in butter until the texture of coarse meal. Add eggs and sour cream and mix in. Stir yeast into milk and add to dough, mixing well. Place dough in a lightly oiled bowl, cover and let rest for 20 minutes.
  • To prepare filling, combine all ingredients until crumbly and moist.
  • Turn dough onto a lightly floured surface and roll into a square about ½-inch in thickness. Brush dough with melted butter and sprinkle with sugar. Spread filling over dough. Starting at one end, roll up dough, just like a jelly roll. Slice into 12 to 16 pieces. Place on a parchment-lined baking sheet and let rise for 30 minutes.
  • Bake at 350°F for 25 to 30 minutes until golden brown.
  • For glaze, combine icing sugar and milk. Allow danish to cool then drizzle with glaze and serve.
  • Yield: 1 roll. Makes 12 to 16 servings.
  • VARIATION: Substitute Maple, Apricot or Ginnamon Glaze (recipes follow) for the glaze in Step #5.
  • Combine ingredients and whisk until smooth. Yield: 1/4 cup glaze.
  • Combine icing sugar and milk and whisk until smooth. Stir in dried apricots. Yield: 1/4 cup glaze.
  • Combine ingredients and whisk until smooth. Yield: 1/4 cup glaze.


Danish Snails image

These buttery, jam-filled cinnamon rolls are an ideal way to use up leftover pastry from making Danish. Martha made this recipe on Martha Bakes episode 502.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1 cup sugar
1/2 teaspoon ground cinnamon
All-purpose flour, for dusting
Scraps of Danish Dough
1 large egg, lightly beaten
Apricot jam
Sugar, for sprinkling


  • Place sugar and cinnamon in a small bowl and stir to combine. Set aside.
  • On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.
  • Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.

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Make Form & Baking. Sheet the dough to length 190mm, thickness 3mm. Spread the Almond Cream on the dough. Put dried fruit on it and roll the dough from the edges.
From vivo.sg

In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more …
From kingarthurbaking.com

Danish raisin-almond ring from The Great Scandinavian Baking Book by Beatrice Ojakangas. Shopping List; Ingredients; Notes (0) Reviews (0) almond extract; almond paste; almonds ; sour ...
From eatyourbooks.com

1. In a large bowl, dissolve yeast in warm water. 2. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. 3. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. 4. From share-recipes.net. See details.
From stevehacks.com

Sep 27, 2017 - This Raisin Pecan Couronne is a classic breakfast danish, some call it a coffee cake. Perfect for breakfast and brunch. | In Jennie's Kitchen
From pinterest.co.uk

2021-10-06 Entenmann S Pecan Danish Ring Recipe. Pecan danish twist entenmann s pecan danish twist entenmann s raisin pecan couronne breakfast danish in jennie s kitchen entenmann s pecan danish ring compra selectos
From deporecipe.co

2021-08-05 Super Flakey and yummy Danish Rasin Pastry . InGREDients ( Makes 4) 1/4 Cup Milk 2 Tbs Water 1 Tbs Sugar 1+1/4 Cup Flour 1 Tbs Butter 1/4 Tsp Yeast
From newcookeryrecipes.info

2022-03-01 Pour the yeast over the top of the milk mixture and stir to combine. Add 7 cups of the flour and stir together gently. Cover with a towel and put it in a warm place to rise for about 1 hour. Add the rest of the flour and the baking powder and stir to combine. Divide the dough into 2 or 3 large pieces.
From thespruceeats.com

2022-02-14 Add the toppings: Crack an egg into a small bowl and beat with a tablespoon of water using a fork or a whisk. Use a pastry brush to apply the egg wash over the top of the dough. Scatter a generous handful of sliced almonds and some turbinado sugar all over the top of the kringle. Simply Recipes / Cambrea Gordon.
From simplyrecipes.com

1 / 2 cup warm milk. 1 3 / 4 cup bread flour. 1 / 2 teaspoon salt. 2 tablespoons sugar. 1 egg. 2 tablespoons butter, melted. 1 egg white, lightly beaten. 2 tablespoons almonds, ground or chopped. Filling:
From foodnewsnews.com

Place the ring on a greased or parchment-lined baking sheet. Using a pair of scissors, cut two-thirds of the way into the edge of the ring at 2" intervals. Turn each cut section onto its side. Cover and let rise for 30 to 45 minutes, until puffy. While …
From therecipes.info

Add half the flour and a teaspoon of salt and whisk. Add 50 g of butter, and put the rest of the butter in the fridge, add the egg yolks, then gradually add the flour and knead a soft, smooth dough. Leave the dough to stand for 15 minutes. When the dough has remained, roll it out into a rectangle and grate 1/3 of the remaining butter on a third.
From yogitrition.com

Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10″ x 8″ rectangle. Sprinkle evenly with a the cinnamon sugar mixture. Then sprinkle on the raisins. Starting at the short edge, roll the dough up into a log. Cut into 1″ pieces, using a piece of thread / unflavoured floss or a sharp knife ...
From topwithcinnamon.com

Then add the sugar. Step 2. Also add the grated lemon zest, egg and milk slowly 2. Step 3. Finally add the soft butter into cubes and mix 3. Step 4. Transfer the mixture to a work surface 4 and knead until the butter is completely absorbed and the mixture appears smooth and elastic. Step 5.
From cookist.com

Methods of Preparing Tea Ring Bread Step by Step: Step 1: Take out a large bowl and dissolve 3 tsp of yeast in 1/4 cup of warm water. Step 2: Now, in another bowl, add 1 cup of lukewarm milk, 1/3 cup of sugar, ½ tsp of kosher salt, 2 eggs, and 2 cups of flour. Whisk all together very finely using an electric mixer or hand mixer.
From recipeself.com

2019-12-10 Instructions. In the bowl of a stand mixer, add the 2 ½ teaspoons yeast and 1 ½ cup lukewarm milk. Stir to dissolve, then mix in 7 tablespoons softened butter and one egg. In another bowl, combine the 4 ½ cup flour, 1 tablespoon brown sugar, 1 ½ teaspoon salt, 2 teaspoons cardamom, 1 cup dried cranberries, 1 cup raisins, and 1 cup chopped ...
From all-thats-jas.com

To prepare this recipe in a stand mixer, combine lukewarm milk and yeast in the mixing bowl; let stand five minutes. Add beaten egg, 1 tablespoon butter, 3 tablespoons white sugar, salt, and bread flour. With the dough hook, mix on low speed for 12 to 15 minutes, scraping down hook and sides of bowl occasionally.
From therecipes.info

2018-06-10 Preheat the oven to 350 F. Add the jam to the danish. Between the 3 strands of dough, you’ll make 2 strips of jam, each about a 1/4 cup worth of jam, or 1/2 cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart and, with a spoon, fill with jam between the strands.
From jmoreliving.com

2020-06-12 Recipe Instructions. Preheat Oven to 350 degrees. For the almond cream. Place almond meal and sugar in a food processor and puree for 30 seconds. Then while the machine is running add the butter a tbsp. at a time. Once all the butter is in add the eggs again while the machine is running.
From juddchef.com

Preheat the oven to 375°F. Brush the risen Danishes with egg wash and bake for 25 to 30 minutes or until a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray before glazing. To glaze: Melt the orange marmalade or any type of fruit jam in a small saucepot over medium-low heat. Brush the orange marmalade or jam over ...
From delishably.com

2009-08-26 1. Heat oven to 350°F (180°C). 2. In small bowl, beat cream cheese, icing sugar, egg yolk and almond extract until well blended. 3. Separate 1 can of dough into 4 rectangles; seal perforations. Press or roll each to form a 7x4-inch (18x10 cm) rectangle, spread each with about 2 tbsp (25 mL) of the cream cheese filling to within 1/2-inch (1 cm ...
From lifemadedelicious.ca

Cinnamon Pecan Danish Ring Recipe. Raisin pecan couronne breakfast danish in jennie s kitchen raisin pecan couronne breakfast danish in jennie s kitchen decadent cinnamon twist bread with pecans recipe for danish cinnamon twist kanelstang easy
From deporecipe.co

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