Raspberry Danish Bread
Prep: 30 mins + rising time | Cook Time: 45 mins | Course: Baked Goods | Serves: 12
Raspberry Danish bread is twisted into a springform pan and rises to a beautiful and tender breakfast treat, as raspberry vanilla icing drizzles into cracks and crevices. Slather raspberry butter generously over a slice of raspberry heaven. I like to begin breakfast bread doughs the night before serving and place the shaped bread in the fridge overnight for the final proofing. In the morning you can set it on the counter for half an hour then bake and enjoy. I made my own raspberry sauce, you could use homemade or commercial jam in place of the sauce and in other places where raspberry sauce is called for. Inspired by Sallys Baking Addiction https://sallysbakingaddiction.com/raspberry-danish-twist-bread/
3 ½ cups flour
1 tsp salt
1 Tbsp yeast
3 Tbsp sugar
¼ cup butter, softened
¾ cup milk, warmed (not hot)
2 eggs
Raspberry Sauce:
12 oz raspberries, fresh or frozen
¼ cup sugar
¼ cup orange juice
½ cup fresh raspberries + more for garnish
Raspberry Icing:
1 cup powdered sugar
2 Tbsp heavy cream
2 Tbsp raspberry sauce
½ tsp vanilla
Raspberry Butter:
½ cup butter, softened
2 Tbsp raspberry sauce
4 Tbsp fresh raspberries
In a stand mixer, layer flour, salt, yeast, and sugar together. Stir with the paddle attachment. Add in the softened butter, warm milk, and eggs. Mix for 4 minutes, the dough will be very soft and sticky. Scrape down the sides of the bowl into a ball at the bottom of the bowl and cover with plastic wrap. Allow to rise for about 90 minutes in a warm, draft-free place. Make the raspberry sauce.
Whizz raspberries, sugar, and orange juice in a blender until pureed.
Butter or spray oil a 9” springform pan and set to one side. Roll the dough out on a lightly floured rolling surface into a rectangle about 12x16 inches. Spread the surface with ¾ cup of the raspberry sauce (or use jam) and sprinkle with ½ cup of fresh raspberries. Roll up tightly jelly-roll style on the long edge to achieve a 16” log. Slice the log in half and place one half on top of the other to create an X. Twist (or braid) edges on both sides then roll into a round, tucking edges beneath the round, (Sally has a wonderful instructive video for this part). https://youtu.be/wE6la4B7eA8
Place the round in the prepared springform pan and allow it to rise for about 45 minutes. Preheat oven to 350* the last 15 minutes of rising time. Bake for about 40-45 minutes. If the top of the bread is browning too quickly, you can tent with foil for the last 10-15 minutes of baking time. My favorite bread test uses an insta-thermometer, when done the bread should read a minimum of 190* or up to 200*. Allow the bread to cool for 10 minutes before releasing it from the springform pan, transfer and serve on a wood cutting board. Make the raspberry icing.
Whisk powdered sugar, cream, jam, and vanilla together until it comes together and is clump-free, drizzle over the bread. Make the raspberry butter.
Whip butter, jam, and raspberries together in a mixing bowl with a whisk until the raspberries are mashed and the butter is light and fluffy. Serve alongside the sliced raspberry bread. Garnish with additional fresh raspberries as desired.
