28 June 2018

Raspberry Danish Braid - Coffeecake

Raspberry Danish Braid / www.delightfulrepast.com

Raspberry Danish Braid popped into my head when I was organizing my freezer and saw that I still had a piece of croissant dough in there. Of course, you can also make this braid with my Easy Danish Dough or my Ruff Puff - Quick Puff Pastry. Or even frozen puff pastry.

But if you’d like to make it with croissant dough, here’s How to Make Croissants – A Tutorial. The recipe makes enough dough for three braids, but I usually just make one at a time, using a third of the dough. You can use all sorts of things for the filling, but I’ve found a mere 5 tablespoons of raspberry jam works beautifully and is quick and easy.

The finished braid is longer than my longest rectangular platters, so the ends are cut off in the photos. Also, I did not put a glaze on top of the braid pictured as I didn't want the added sweetness, but you might want to add it.

It's been a bit hectic this week, so this wouldn't have been on the menu if not for my secret stash of dough in the freezer. I tell you, always always always make more dough than you need and freeze it in tidy batches. It's great to be able to whip out a special homemade treat with practically zero effort on a busy day!


Raspberry Danish Braid / www.delightfulrepast.com

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Raspberry Danish Braid


(Makes one 16-inch braid, 6 to 8 servings)


The Dough

1/3 piece (9x4 inches) of finished Croissants dough 


The Filling

5 tablespoons raspberry jam


The Egg Wash

1/2 beaten egg (save the rest to go in something else)
1 teaspoon water

The Glaze

2 tablespoons (1 ounce/28 grams) unsalted butter, melted
3/4 firmly packed cup (3 ounces/85 grams) unsifted powdered sugar
1 tablespoon milk

1/4 teaspoon vanilla extract



1 Transfer the frozen dough to the refrigerator to thaw overnight.



2 After the 9x4-inch (one-third batch) piece of dough has thawed overnight in the refrigerator, bring it out of the refrigerator 20 minutes before you want to start rolling it out.


3 Line a heavy-duty half sheet pan with parchment paper. 

4 On lightly floured surface, roll the dough into a neat 15x12-inch rectangle about 1/8 inch thick. With a short end of dough in front of you, lightly mark vertical thirds in the dough (with something like ruler or dull knife). Using a plastic pizza cutter, cut off the top two corners and cut slanted strips in the side sections.

Tip: Don't make yourself crazy measuring the strips and getting them perfect. I just eyeballed it and it came out fine.

Raspberry Danish Braid / www.delightfulrepast.com


5 With small offset spatula, spread the jam over the center third of the dough. Fold the strips over the center, alternating from side to side. Place on parchment-lined half sheet pan.

Raspberry Danish Braid / www.delightfulrepast.com


6 Set the baking sheet in the cold oven and place a pan of boiling water (just 3 or 4 cups) on the bottom of the oven. This will keep the braid from drying out. Let rise until puffy, about 2 to 3, even 3 1/2 hours. Be sure to take it out before you preheat the oven!

Raspberry Danish Braid / www.delightfulrepast.com


OR If you have a half sheet pan with a lid and 4 little cups of some sort (these are 1.5 inch tall 2.5-ounce stainless steel sauce cups my mother got at a restaurant supply store decades ago), fill cups with boiling water and set them in the corners of the pan and put the lid on. Doesn't matter that the water cools off, it's just there to get some moisture, not heat, around the rising dough.

Raspberry Danish Braid / www.delightfulrepast.com


7 Preheat oven to 450F/230C/Gas8. In small bowl, whisk together the egg wash. Brush the braid with egg wash. As soon as you put the pan in the oven, reduce heat to 400F/205C/Gas6. Bake for about 20 minutes, until deep golden brown. 


8 Allow to cool for 10 minutes before glazing. Whisk together the glaze and drizzle over the warm, not hot, braid. Serve warm or room temperature.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

79 comments:

Thomas "Sully" Sullivan said...

My secret stash of raspberry Danish dough is in Targets bakery section. Not sure if I have the nomenclature right – they may call it strudel – but my taste buds can’t read. The combo of a dense, slightly moist braid with lots and lots and lots and lots and lots of raspberry yummy is my generic description. A few crumbles on top don’t hurt anything either. Am I describing something totally different in the kitchen lexicon? School me while I slather some cold butter over that nice piece in the center of the pan…

Jean | DelightfulRepast.com said...

Sully, there's plenty of butter in that croissant dough, but I'm always happy to slather some cold butter on just about anything. And if the crumbles include butter, yeah. Much better than an icing glaze!

Richard Sheppard said...

You're killing me here Jean! That looks soooo good! I might also be tempted to add a bit of cream cheese to go along with that jam. Mmmmmmm!!!

Angie Schneider said...

The pastry looks so very yummy and I bet that you can't stop eating just one slice or two. I surely can't!

Jean | DelightfulRepast.com said...

Thanks, Richard! Yep, if I'd had some cream cheese on hand … A bit of cream cheese never goes amiss!

Jean | DelightfulRepast.com said...

Angie, thank you. Since it was within my sugar limit, I ate quite a bit of it, I must admit!

Linda Kay said...

Jean, that's delightful and doesn't look half as hard to do as I thought!

Jean | DelightfulRepast.com said...

Thank you, Linda! I was hoping those "extra" photos could convey that very thing. It looks more complicated than it is.

Jean | DelightfulRepast.com said...

PS to Linda Kay: I sooo wanted to comment on your latest post about culinary adventures in your beautiful part of Texas, but I'm not on Google+ so am unable to comment.

Choclette Blogger said...

Love the idea of using croissant dough to make this delicious looking pastry. I'm not so in love with the idea of making it though, but I might try it with your easy puff pastry. It looks too good to miss.

Jean | DelightfulRepast.com said...

Thanks, Choclette! Do let me know how it turns out for you.

Louca por porcelana said...

Jean,it looks delicious,mouthwatering!!!I wish I lived closer( maybe your neighbor...)so I could have a(many!)slice(s) of it!Hugs!

Balvinder Ubi said...

That's a very pretty looking and sweet coffeecake.

Margie said...

I've always wondered how they make those braided pastries. Thanks for sharing!

Jean | DelightfulRepast.com said...

Thank you, Maristella. You would be most welcome!

Jean | DelightfulRepast.com said...

Thank you, Balvinder. I like foods that are pretty, too!

Jean | DelightfulRepast.com said...

Margie, they are a mystery to a lot of people, so I was happy to show how easy they really are.

Sandi@ Rose Chintz Cottage said...

Oh my, Jean, your pastry looks fabulous! I've never made one but I have made many cinnamon braids when I used to make bread. Same technique braiding the dough. Having extra dough in the freezer is something I always did, especially pie crust dough. Company's coming? Just thaw out a ball of pastry dough and make a pie or something yummy. I think baking something in one's kitchen is very therapeutic, don't you? Have a lovely weekend and Happy 4th of July next week!

Jean | DelightfulRepast.com said...

Thank you, Sandi, and for sharing your experience! I so agree, baking is very therapeutic. And when it's hot, I'm often found baking at 5 o'clock in the morning!

Marisa G Thermofan said...

Dear Jean.
I love your Raspberry Danish Braid - Coffeecake. It's marvellous to make your own dough and freezing it to be used when you need it.
Wishing to taste a bit.
I'm glad to invite you to my project if you are interested on it. It's about recycling food and trying to achieve the 0 waste.
It's opened each week and you'll find the tool to add your post in the banner.
This is the link of project.
http://thermofan.blogspot.com/2018/05/1-100-desperdicio-0.html
And this is the link of june with all the posts that have joined the project.
http://thermofan.blogspot.com/2018/06/natillas-de-crema-de-chocolate.html

Have a nice weekend. Kisses.

Jean | DelightfulRepast.com said...

Marisa, funny to be hearing from you again at this time because zero waste has been on my mind all week as I've been using up things in my freezer!

Cocoa and Lavender said...

This looks so beautiful, Jean, and I hope someday I have the wherewithal to make my own croissant dough. You inspire me!

Jean | DelightfulRepast.com said...

Thanks, David. You'll get in the mood one day and make it and then wonder why you waited so long! :-) I find it rather therapeutic, and it can be a bit of a workout as well!

Jeanie said...

This looks gorgeous and I really appreciate the detailed instructions! Especially for the braid.

Beatrice Euphemie said...

Oh, so pretty! Your tutorial is wonderful and makes it look so do-able! Love, love, love your pretty platter, too. xx Karen

Jean | DelightfulRepast.com said...

Jeanie, thank you! I was hoping the details and in-process photos would be helpful.

Jean | DelightfulRepast.com said...

Thanks, Karen! That's my favorite platter, Blue Danube. I'm glad the post showed how do-able the braid is.

Phil in the Kitchen said...

Now that's a thing of beauty and using croissant dough is an excellent notion. I totally agree with making more dough than you need and freezing the extra. The problem I then have is that I forget about it and I'm just not as good as you at clearing out the freezer. I live in fear of what might be in there somewhere.

Lowcarb team member said...

Now doesn't that look nice!
Very detailed instructions Jean, many thanks.

All the best Jan

Jean | DelightfulRepast.com said...

Phil, thank you so much. And, well, about me and my freezer … I can't quite manage to get into the habit of labeling things (that's my next goal). I've been relying on my memory so far, but that may not work so well if my plan to really stock the freezer with even more homemade meals and such gets off the ground.

Jean | DelightfulRepast.com said...

Thank you, Jan! I do like to give detailed instructions.

Donna Reidland said...

This looks delicious!

Jean | DelightfulRepast.com said...

Thanks, Donna!

Sherry said...

terrific tutorial!
& yUm!

Jean | DelightfulRepast.com said...

Sherry, thank you! I was hoping people would like the extra detail.

Tony Grant said...

This looks lovely Jean. Where does the coffee cake come in? Do you mean you eat this while drinking coffee? I actually love ,"Coffee Cake." You have got me wondering. All the best, Tony

Jean | DelightfulRepast.com said...

Thank you, Tony. In the US a coffeecake is a cake or sweetened bread that is served with coffee. I may be the only person to do this, but I always make that definition just one word 'coffeecake' and call a cake flavored with coffee 'coffee cake,' two words. Of course, *I* don't drink coffee with my coffeecake; I always drink tea!

ellen b said...

Such a gorgeous loaf!

Jean | DelightfulRepast.com said...

Thank you, Ellen. Of course, taste is most important, but it's soooo fun when something looks pretty too!

Debbie Harris said...

Oooh... this looks so delicious!! I have got to make this when I'm up and running after surgery. The problem is, I will think and think on this mouth watering treat and be disappointed that I can't have it now!
Thank you for sharing this recipe with us.

Blessings♡

Tony Grant said...

Ha! Ha! Confusion reigns!! I was talking to two Americans who joined us for the Jane Austen Foundation Walk in Chawton.They started discussing words and phrases the ,"English," use,
" bloody hell," repeatedly saying, "sorry," and so on , you get the idea. A lorry drove past us with the name PRATT emblazoned on the side. I exclaimed ,"There's another!" And then explained what a ,prat, was. I'll leave you guessing. Sorry.

Jean | DelightfulRepast.com said...

Debbie, thank you! I hope your surgery goes well and you have a quick recovery. Do let me know how this turns out for you.

Jean | DelightfulRepast.com said...

Tony, I know plenty of British expressions and slang, so no explanation about the lorry necessary! :-) But I'm not always certain about what American expressions, like coffeecake/coffee cake might need to be explained for the Brits.

Pom Pom said...

Hi Jean! Oh, lovely! Yum! Did you see the British Baking Show episode where Paul Hollywood made them plait 8 strands? Yikes!

Jean | DelightfulRepast.com said...

Thanks, Karen. Yes, I vaguely remember that (couldn't have told you the number!). It's like braiding hair, though. Some braids are more complicated than others, but once you know how, it's easy. And then you kind of have to do it fast, without overthinking it! :-)

kitty@ Kitty's Kozy Kitchen said...

Oh Jean, anything with raspberry in the title peaks my interest!! Your braid looks stunning on the pretty blue and white platter. How I would love a slice of it with a cup of tea. Thank you for sharing!

Jean | DelightfulRepast.com said...

Thanks, Kitty! I see a braid in Cissy's future!

April J Harris said...

What a beautiful Raspberry Danish Braid, Jean, and I love all the options there are for making it. Your tip about making extra pastry is a very good one too! Thank you so much for sharing the recipe with us at the Hearth and Soul Link party. I'm featuring it this week. Have a lovely week ahead!

Jean | DelightfulRepast.com said...

April, thank you so much. AND for featuring it at #HearthAndSoul.

Jann Olson said...

This is so pretty Jean and looks delicious! Thanks for sharing with SYC.
hugs,
Jann

Marisa Franca @ Allourway said...

What a beautiful braid! I've never made croissant dough from scratch -- I've been wanting to for quite some time. The Danish Braid would be a great start. I have made something similar but with pizza dough and the filling was caramelized onions. But your Danish braid would be fantastic for a breakfast or brunch. Or how about a treat in the afternoon?! Will be pinning it!!

Jean | DelightfulRepast.com said...

Thank you, Jann. Of course, it looks prettier with a decorative drizzle of icing, but I just don't like the added sugar.

Jean | DelightfulRepast.com said...

Marisa, thanks. I think you'll have fun making croissant dough from scratch, and my tutorial makes the steps pretty clear. Let me know how it turns out for you. I like the idea of the pizza dough with caramelized onions!

Grandma's House DIY said...

Such a beautiful recipe! Thank you for sharing with us at the To Grandma's house we go link party!

Jean | DelightfulRepast.com said...

Thank you, Tarah! Wish this was on the menu today!

Lucy At Home Blog said...

Oh my goodness - this looks delicious! I LOVE pastry dishes. Your braid is so neat too - mine never look as beautiful as that. Hehe #blogcrush

Sandra Lee said...

Wow, that looks amazing. Making croissants kinda scares me but I'd like to get over it so I can learn the technique. Have a great holiday!

Jean | DelightfulRepast.com said...

Thanks, Lucy. And, don't worry, when you've been making stuff as long as I have, yours will look just as pretty!

Jean | DelightfulRepast.com said...

Thank you, Sandra. If you follow my croissants tutorial post, you'll amaze yourself! If you can make those gorgeous special occasion cakes, you can make croissants!

Liz Berg said...

What a gorgeous breakfast braid, Jean! And with homemade croissant dough? Even better! I've made croissant/puff pastry a few times---but I think I need to make another batch :)

Jean | DelightfulRepast.com said...

Thanks, Liz! It's a good workout, too--I always get sore muscles in my arms and diaphragm from rolling it out! :D

Gerlinde de Broekert said...

I really have to make my own croissant dough and then I can make this delicious looking treat. Thanks for all the wonderful tips on how to make it.

Jean | DelightfulRepast.com said...

Thanks, Gerinde. I know you'll have lots of fun with it!

Kitchen Riffs said...

This is gorgeous! Great job. And great tip on freezing dough -- we often make extra, too. So nice to always have some dough on hand in the freezer, isn't it? Fun post -- thanks.

Cathy @ My 1929 Charmer said...

This looks so good and I just bought Raspberry Preserves with the intent of making bars. Its been way to hot to turn the oven on. This looks delicious!

Fran @ Gday Souffle said...

I made a Blueberry Cream Cheese Braided Bread once, but not using 'croissant dough.' I've got the patience to try making this, so will definitely refer to your tutorial- thanks!

Jean | DelightfulRepast.com said...

Thank you, John. Yes, pie dough, too. Making a pie is a breeze when you just have to pull the pastry out of the freezer.

Jean | DelightfulRepast.com said...

Cathy, thank you! Know what I do when it's too hot to turn on the oven? Do my baking at 5:00 in the morning! :-)

Jean | DelightfulRepast.com said...

Thanks so much, Fran! Yes, it does take a bit of patience (which I know you have!).

Frugal Living On The Ranch said...

This looks so good and so easy can't wait to try this. Thanks for sharing at the "Bloggers Pit Stop"
Connie

Jean | DelightfulRepast.com said...

Connie, thank you. I hope you'll try it soon and let me know how it turned out for you.

Noleen Miller said...

Oh this look delicious #blogcrush

Jean | DelightfulRepast.com said...

Thank you, Noleen!

Olga Parker said...

Thanks to Jean for the original recipe! It must be very delicious! I will do for the family at leisure.

Jean | DelightfulRepast.com said...

Thank you, Olga!

Liberty Henwick said...

Oh this looks so yummy and so easy even I could do it! That proving sheet with a lid is really clever and I learnt something about raising pastry with moisture from cooling boiled water, thank you. #blogcrush

Jean | DelightfulRepast.com said...

Liberty, thank you so much! I'm always happy when someone notices my helpful hints as well as the recipe!

Wendy said...

I love baking but never made a Danish braid before, or any type of braid actually. I would love to give this a try and it actually looks really easy xx #BlogCrush

Jean | DelightfulRepast.com said...

Wendy, I hope you will. You'll find it really is as easy as I make it look! Let me know!

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