Raspberry jam Danish wreath

By Anna Olson
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Making homemade danishes is a labour of love and a real time commitment. While this recipe does take a little time (any yeast dough does), the lovely wreath has all the buttery softness of a traditional Danish with just a fraction of the effort required to make and assemble it.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

Dough

  • 3 1/2 cups (525 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 package (2 1/4 teaspoons/8 grams) instant dry yeast
  • 1 teaspoon fine sea salt
  • 1/4 cup (60 grams) unsalted butter
  • 1 cup (250 millilitres) 2% milk
  • 1 large egg, at room temperature

Filling

  • 1/2 cup (115 grams) unsalted butter, at room temperature
  • 1 cup (250 mL) raspberry jam
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup (170 grams) frozen raspberries (still frozen)
  • 1 cup (130 grams) icing sugar, sifted
  • 2 tablespoons (30 millilitres) 2% milk

Directions

Dough

  1. For the dough, stir the flour, sugar, yeast and salt together in a mixing  bowl, if mixing by hand, or in the bowl of a stand mixer fitted with the hook attachment. Place the butter in a small saucepan over medium heat to melt and pour the milk over it, letting it warm up to around 115 degrees Fahrenheit (46 degrees Celsius), just above body temperature.
  2. Pour the liquid over the flour mixture, add the egg and mix on low speed until the dough comes together. Increase the speed by one level and knead until the dough springs back when touched, about four minutes. (If mixing by hand, stir the dough with a wooden spoon until it becomes too difficult and then turn it out onto the counter to knead by hand for six minutes or until elastic, adding as little extra flour as possible as you go.)
  3. Place the dough in an ungreased bowl, cover with plastic wrap and let rise on the counter until doubled in size, about 90 minutes.

Assembly

  1. For the filling, beat the butter by hand to soften it and then beat in the raspberry jam, vanilla and cinnamon.
  2. Generously grease a 12-inch (30 centimetre) ovenproof skillet, or a 10-inch  (25 cm) or 12-inch (30 centimetre) round baking pan. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 20 × 10 inches (50 × 25 centimetres).
  3. Spread the raspberry filling evenly over the dough and sprinkle the frozen raspberries on top. Starting at a long side, roll up the dough.
  4. Cut the roll in half widthwise, and then cut each piece in half length- wise so you have four pieces, with the jam now exposed.
  5. Hold the first piece by the two short ends and twist them in opposite directions. Lay the twisted dough in the pan, with one end in the centre. Wrap the dough around the centre end in a spiral, working your way from the centre out toward the sides of the pan. Repeat with the remaining pieces of dough, gradually enlarging the spiral so that it fills the pan—any spaces will fill in as the dough rises. Cover the pan with a tea towel and let the dough rise again at room temperature until almost doubled, 45 minutes.
  6. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Uncover the pan and bake until the wreath is an even golden brown, about 40 minutes. Let cool completely in the pan on a wire rack before glazing.
  7. Whisk the icing sugar and milk together and drizzle over the wreath.  Let the glaze set for about one hour before serving.
  8. Serve the wreath either directly from the pan or transfer it to a cutting board and slice it into wedges to serve.

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