Sugar Raspberry Danish Bun
A Sugar Raspberry Danish Bun is a soft, enriched yeast bun filled with raspberry fruit and finished with a sweet glaze. It has a tender, cake-like texture that's perfect for enjoying with coffee.
Equipment
- Baking Sheet
- Mixing Bowl
- Rolling Pin
- Wire Rack
Ingredients
Ingredients
- 500 g All-purpose flour
- 75 g Sugar for dough
- 10 g Yeast
- 250 ml Milk warm
- 75 g Butter melted
- 1 Egg
- 200 g Raspberry jam
- 50 g Powdered sugar for glaze
- 15 ml Water for glaze
Instructions
- In a mixing bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Add flour, melted butter, and the egg to the milk mixture. Knead until smooth and elastic, about 10 minutes.
- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 180°C. Roll out the dough and cut into squares. Place a spoonful of raspberry jam in the center of each square.
- Fold the corners of the dough over the filling to create a bun shape. Place them on a baking sheet lined with parchment paper.
- Let the buns rest for 15 minutes before baking for 20-25 minutes or until golden brown.
- Mix powdered sugar and water to make the glaze. Drizzle over the buns while they are still warm.
Notes
Tip: Bake on a wire rack to keep the bottom crisp and avoid sogginess. If reheating, do it at a low temperature.