Raspberry Spiral Danish

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