Breakfast, Recipes

Raspberry Butterhorn Danishes

I love to make sweet breads, especially when I can add a fruity jam or a cream cheese filling to them.  These danishes are great for brunches or for visiting weekend guests.  They are pretty to look at but even better to eat!

Raspberry Butterhorn Danishes

  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • 1/2 cup milk
  • 1 egg
  • 2 cups flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter {1 stick}
  1. Put the yeast and sugar in a small bowl, add the warm water and let sit 10 minutes.
  2. Measure the flour, second amount of sugar and salt into a bowl. Cut the butter into the flour using a pastry blender. The mixture should be well blended afterwards- you shouldn’t be able to see any clumps of butter.
  3. Warm the milk in the microwave for about 45 seconds.
  4. Add the slightly beaten egg to the milk. Add the yeast, milk, egg into the dry ingredients. Stir well until it all blended together. The end result is a cross between a batter and a kneadable dough. Resist the urge to add more flour!  The dough will increase in size a bit, so make sure your bowl is larger than the mound of dough.
  5. Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
~~The Next Day/ After 4 Hours~~
Sprinkle flour on your counter. Roll the dough to 1/2 inch thick. The dough is sticky, but it most easy to work with when it’s cold, so don’t remove the bowl of dough from the fridge until you’re ready to use it.Use a pizza cutter to slice 3/4 inch strips, twist them, starting at one end, then roll it up into a circle. I was a little nervous about this process, but it was actually really easy and went really fast!Put the twists on a greased pan.

Let rise about 1 hour or until doubled in size. {I turned my oven on to preheat for about 2 minutes, then turned it off. I let my rolls rise in the warm oven- right now my kitchen is just too cold; the dough would take 4 days to rise sufficiently!}

After the dough rises- For filled danishes, you’ll want to add 1 tsp of of jam or cream cheese to the center of the rolls. You can use store bought jam, or make your own like I do.  Homemade is simple to use, just follow the recipe below.

Bake at 350 for about 10 – 15 minutes.

Raspberry Filling Ingredients
12 oz frozen unsweetened raspberries, or any other fruit, thawed
1/3 cup sugar, or more to taste
1 tsp lemon juice
2 heaping TBSP cornstarch, dissolved in just enough water to make it pourable

  1. Thaw frozen raspberries in refrigerator or in the microwave.
  2. Puree the raspberries in a food processor or blender. Strain them through a fine-mesh strainer to remove all the seeds. Place raspberry liquid in a medium sized saucepan.
  3. Add sugar, lemon juice, and dissolved cornstarch to the raspberries and cook on medium heat, whisking constantly, until mixture bubbles and thickens.
  4. Remove from heat and cool until warm to the touch. Add raspberry liqueur, if using, and chill in the fridge for at least a few hours. Filling keeps in the refrigerator at least a week, and I’m sure it’ll freeze pretty well too.

Make a icing of 1 cup icing sugar, 1/2 teaspoon vanilla and enough milk to make a spreadable consistency.

Dough recipe compliments of Bread with a Side of Butter

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