Raspberry Spiral Danish
Danish Dough in a Hurry
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 ¾ teaspoons instant active yeast
- ¼ teaspoon ground cardamom
- 1 cup or 2 sticks cold unsalted butter cut into ½ inch cubes
- ½ cup whole milk
- 2 tablespoons water
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¾ stick or 6 tablespoons cool not cold, unsalted butter, sliced lengthwise into thin slices.
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of cardamom
- ½ cup seedless raspberry jam
- 1 large egg beaten with a teaspoon of milk to be used as an egg wash
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
To Make the Danish Dough:
- In a food processor, pulse flour, sugar, salt, yeast and cardamom until well combined.
- Add cubed butter and pulse until butter pieces are the size of large peas.
- In a medium bowl, whisk together milk, water, egg, and vanilla.
- Pour flour and butter mixture into a large mixing bowl. Add liquid ingredients and gently blend together until a dough forms. Dough will be rough looking.
- On a lightly floured work surface, roll dough into an 8 x 18” rectangle. Place slices of butter side-by-side in the center of the dough.
- Fold one short edge of dough over the butter and fold the other short edge on top as if folding a letter and enclosing the sliced butter.
- Roll dough into a large rectangle about 10 x 18” and 1/8 inch thick.
- Fold the 2 shorter edges in, to meet in the middle. Now fold in half as if closing a book.
- Repeat rolling dough out to a 10 x 18” rectangle, and do a book fold as in step 8.
- Repeat rolling dough out, and do one last book fold.
- At this stage, the dough can be wrapped in plastic wrap and allowed to rest in the refrigerator for about 30 minutes to one hour or left overnight.
- In a small bowl, whisk together sugar, cinnamon and cardamom. Set aside.
- On a lightly floured work surface, roll out dough into a large square about 18 x 18” and between 1/8 and ¼ inch thick. Square off edges using a pizza cutter if necessary.
- Using a pastry brush, egg wash the entire square of dough. Sprinkle half of the dough with all of the cinnamon sugar mixture. Spread it evenly over the entire half.
- Fold empty half of dough over the sugared half and press down with a rolling pin to make sure both sides of dough adhere to each other.
- Line 2 or 3 sheet pans with parchment paper and set aside.
- Using a pizza cutter, cut about 12-14 ½ inch thick strips going the long way.
- Working with one strip at a time, twist each strip repeatedly, coiling the twisted strip around itself to form a round tucking the end underneath. Place round on prepared sheet pan.
- Repeat step 7 with remaining strips to make 12-14 round Danish.
- Make an indentation in the center of each round and fill with about 1 teaspoon of the raspberry jam.
- Set sheet pans of raspberry spirals in a warm spot to rise for 30 minutes.
- Preheat oven to 350° F.
- Bake Danish for 10 minutes and then, leaving the Danish in the oven, raise oven temperature to 400° F. Continue baking for 5 more minutes until nice and brown.
To Make the Glaze:
- In a medium bowl, whisk 1 cup confectioners’ sugar and 2 tablespoons whole milk to make a thick glaze.
- Drizzle each Danish with some glaze. Allow to cool.
Makes approximately 12-14 Danish