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Fluffy, tender, fruity taste these Danish pastries with raspberry filling. They are an eye-catcher on the dining table and ideal for breakfast or dessert. The making the sweet rolls takes a little time, but is not difficult. A detailed raspberry Danish mini pastry braids recipe with exact quantities and step-by-step instructions can be found below.
Fluffy flaky pastry and aromatic fruity filling
These raspberry mini pastry braids are made of a Danish pastry dough. It tastes very fluffy, flaky and buttery at the same time. You may have tried more pastries made with Danish pastry dough or plunder dough from me, like the pudding pretzel, custard cherry hand pies, croissants or Franzbrötchen.
The pastry combines perfectly with the raspberry filling in terms of taste. It tastes very fruity, moderately sweet and has a sour note.
Alternative filling ideas
I made the Danish mini pastry braids with raspberry filling. I made the filling beforehand yourself using frozen raspberries, only a little sugar, and apple pectin** for firmness. By the way, my raspberry cream cheese cake, raspberry sour cream cake and chocolate heart sandwich cookies contain the same fruit filling.
If you don’t have pectin at home, you can cook the raspberry filling with cornstarch instead. You can learn how in my lemon raspberry cupcakes recipe.
Instead of raspberries you can use other fruits. The Danish pastries are delicious with strawberries, cherries or blueberries, for example. In summer you can use fresh berries instead of frozen ones.
Depending on the size of the fruit, you may need to puree the fruit mixture after cooking so that it passes through the piping nozzle.
My homemade raspberry filling is ready in a flash. But if you want to save that time, you can use ready-made fruit jelly or any jam, such as blackcurrant jam, to fill the rolls.
How to shape, bake, fill raspberry Danish rolls?
I made these sweet buns in the shape of braids and joined the ends of each dough braid. This makes them good to fill after baking. This way they taste even more fruity.
For this I cut the rolled out dough into long strips. I cut each strip lengthwise into two parts. From the two parts I braided a plait each. Then I glued the ends of each dough braid together to make a reasonably round bun.
I baked the Danish mini pastry braids in a round, 24 cm diameter springform tin. In it, the buns do not have so much space and could therefore rise more to the top. When baking they were then stuck together. After cooling, I separated them from each other.
I filled the mini pastry braids with a piping bag** and a long, thin piping nozzle. I placed the raspberry filling in the piping bag, then alternated inserting the piping nozzle into different pastry braid holes from the bottom or sides and piped the filling inside the roll.
Of course, you can experiment with this recipe as far as shaping and filling the rolls. For example, you can just make filled Danish pastry and bake them afterwards.
For breakfast or dessert
These raspberry Danish mini pastry braids are perfect for an afternoon coffee on the weekend. If you start with them in the morning, you’ll have plenty of time to make them. Your loved ones are sure to be delighted when you treat them to these flavorful, fluffy, fruity rolls on a Sunday.
You can also make the Danish pastry braids with raspberry filling for a special occasion. For example, they are perfect for an Easter brunch.
Also, you can serve the filled Danish rolls for breakfast. Especially those who like sweet breakfasts are guaranteed to be delighted by them.
Homemade raspberry Danish mini pastry braids taste much more delicious than those from the bakery. And you know what ingredients you’re using to make them.
These raspberry Danish mini pastry braids are
- fruity,
- fluffy,
- moist,
- soft,
- flaky,
- tender,
- buttery,
- not too sweet,
- incredibly tasty,
- aromatic,
- also possible with other fruits,
- easy to make with common ingredients,
- ideal for breakfast and dessert.
Plan time for raspberry Danish mini pastry braids recipe
The raspberry Danish mini pastry braids recipe is not difficult. However, you need to allow plenty of time for it. Because as you may know, the dough needs to rise first and then still chill thoroughly after you incorporate butter.
So you first knead a yeast dough from all the ingredients, except cold butter, and let it rise for an hour. Then you start touring the dough. After each tour (there are two of them in total) it must cool thoroughly – 1 hour each time.
In the meantime, you can make the raspberry filling, which is pretty quick. To do this, simply boil raspberries, sugar and apple pectin together for a few minutes.
When the Danish pastry dough is ready, you can start shaping the rolls. Then they have to rise briefly and go into the oven.
When the rolls have cooled down, fill them with the raspberry mixture. After that, you can try the delicious Danish pastry directly.
How to make raspberry Danish mini pastry braids: tips and tricks
- Instead of fresh yeast, you can use dry yeast for the dough. For the recipe below, you will need 4 g of it.
- The amount of flour given in the recipe may vary. Add flour in portions until you get a soft dough. It should not be mushy, but not too firm either.
- You can adjust the amount of sugar for the raspberry filling to taste.
- If you don’t have apple pectin, you can make the raspberry filling with cornstarch dissolved in a little water. Read my notes on this above.
- Instead of raspberries you can use other fruits. Both fresh and frozen berries will work.
- You can also fill the Danish mini pastry braids with any jam you like.
- To bake the Danish rolls I used a Ø 24 cm baking springform tin**. Why I took such a baking pan, you can read above in the post.
Did you make the raspberry Danish mini pastry braids with this recipe? I look forward to your result, your star rating and your comment here below, how you have succeeded and tasted the fluffy fruity rolls.
Looking for more sweet bun recipes? Try:
- Buchty with apple-cinnamon filling – aromatic yeast rolls
- Sweet buns with jam and crumbs – fluffy and very aromatic
- Smetanniki – recipe for delicious Russian sour cream buns
Raspberry Danish mini pastry braids
Equipment
- Ø 24 cm baking springform tin
Ingredients
for the dough
additionally
- 150 g butter cold
for the raspberry filling
- 150 g raspberries frozen
- 25 g sugar**
- 3 g apple pectin**
for the coating
- 1 egg yolk room warm
- 1 tbsp milk room warm
Instructions
Preparation of the dough
- Dissolve fresh yeast and sugar in lukewarm milk.
- Add egg, egg white and salt and mix until homogeneous.
- Add flour in portions and knead into a soft dough.
- Knead soft butter into the dough and then knead the dough for about 10 minutes.
- Let the dough rise, covered, in the mixing bowl in a warm place for 1 hour.
- Fold the baking paper into an envelope about 15 cm x 15 cm, put 150 g of cold butter cut into thin slabs into it and roll it out with a rolling pin so that it is evenly distributed in the envelope. Put the butter plate in the envelope in the refrigerator while the dough is rising.
- Roll out the dough on the floured work surface into a rectangle about 16 cm x 31 cm (i.e., slightly larger than twice the size of the butter plate).
- Get the butter plate out of the refrigerator and out of the baking paper envelope and place it on one side of the rolled out dough rectangle, leaving a border about 1 cm wide. Cover the butter plate with the second half of the dough and press the edge of the dough down on all sides.
- Roll out the buttered dough into a long rectangle, fold one of the shorter sides of the rectangle in half on the center, and place the second short side over it. Wrap the dough plate in baking paper or plastic wrap and refrigerate for 1 hour.
- Roll out the dough plate again on the floured work surface into a long rectangle, fold one of the shorter sides of the square in half on the center again and place the second short side over it. Wrap the dough plate again in baking paper or plastic wrap and refrigerate for 1 more hour.
- Line the baking springform pan with parchment paper.
- Roll out the dough on the floured work surface to a long rectangle about 0.5 cm thick and cut it from the shorter side into strips about 5 cm wide (7 strips for me).
- Cut each strip lengthwise down the center about 1 cm from the edge from one of the sides into two strands, braid each strand into a braid, and glue the ends of each braid together.
- Spread the braid rolls, ends down, in the baking springform pan and let them rise at room temperature for 20 minutes.
- Mix egg yolk with 1 tablespoon of milk and carefully brush the rolls with it.
- Bake the rolls in a preheated oven at 200 °C top and bottom heat for about 20 minutes and let them cool down.
Preparation of the raspberry filling
- Mix sugar with apple pectin.
- Put frozen raspberries in a small saucepan and heat them slowly so that they thaw and juice forms.
- Add the mixture of sugar and apple pectin to the raspberries in the saucepan, stir, and bring to a boil. Cook the raspberry mixture, stirring, for about 2 - 3 minutes.
- Let the raspberry filling cool down.
Filling the rolls
- Carefully separate the rolls from each other.
- Transfer the raspberry filling to a piping bag fitted with a narrow hole nozzle.
- Carefully insert the nozzle into any pastry braid holes from the bottom or sides of each roll and pipe the raspberry filling inside each roll.
Notes
- Instead of fresh yeast, you can use dry yeast for the dough. For the recipe you then need 4 g of it.
- The amount of flour given may vary. Add flour in portions until you get a soft dough. It should not be mushy, but also not too firm.
- The amount of sugar for the raspberry filling can be adjusted to taste.
- If you don't have apple pectin, you can make the raspberry filling with cornstarch dissolved in a little water. Read my notes on this above.
- To bake the Danish rolls I used a Ø 24 cm baking springform tin**. Why I took such a baking pan, you can read above in the post.
- Note the detailed tips and tricks for making the raspberry Danish mini pastry braids at the top of the post.
If you are using Pinterest, you can pin the following picture:
