Raspberry Danish Pastries (Print Version)

# Ingredients:

→ For the Dough

01 - 150 ml (2/3 cup) milk
02 - 2 teaspoons instant yeast
03 - 1 large egg
04 - 1 egg yolk
05 - 50 grams (1/4 cup) sugar
06 - 1/2 teaspoon vanilla extract
07 - 1/2 teaspoon salt
08 - 375 grams (3 cups) all-purpose flour
09 - 57 grams (4 tbsp) unsalted butter

→ For the Raspberry Filling

10 - 150 grams (1 1/4 cup) raspberries
11 - 75 grams (1/3 cup) granulated sugar
12 - 57 grams (4 tbsp) butter
13 - Pinch of salt
14 - Lemon zest (optional, to taste)

→ Additional Ingredients

15 - 1 egg (for egg wash)
16 - 36 raspberries (for topping)
17 - 1 portion of pastry cream
18 - 118 ml (1/2 cup) heavy cream (optional, for serving)

# Instructions:

01 - Make pastry cream ahead of time and refrigerate until ready to use
02 - Warm milk to about 100°F (38°C). Add yeast, stir gently, and let bloom for 5-10 minutes until frothy
03 - In a large bowl, combine egg, egg yolk, sugar, vanilla extract, and salt. Add yeast mixture and stir until combined
04 - Gradually add flour, mixing until a dough forms. Add softened butter and knead for 10-12 minutes until smooth and elastic
05 - Place dough in greased bowl, cover with damp cloth, and let rise for 45 minutes until doubled in size
06 - Cook raspberries, sugar, butter, and salt in a saucepan over medium heat until thickened. Add lemon zest if desired. Let cool
07 - Roll dough into large rectangle about 1/4 inch thick. Spread cooled raspberry filling evenly over dough
08 - Roll dough into tight log and cut into 12 equal pieces. Place rolls on parchment-lined baking sheet
09 - Cover rolls lightly and let rise for another 45 minutes
10 - Press small indentation into center of each roll using back of spoon. Fill with chilled pastry cream and top with fresh raspberry
11 - Preheat oven to 350°F (175°C). Brush pastries with egg wash and bake for 15 minutes until golden brown
12 - Optionally drizzle with lightly whipped heavy cream before serving

# Notes:

01 - Store in airtight container at room temperature for up to 2 days
02 - Reheat in 300°F oven for freshly baked texture
03 - Dough can be prepared ahead and refrigerated after first rise
04 - Baked pastries can be frozen and reheated at 350°F for 8-10 minutes

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