If you’ve ever dreamed of a pastry that perfectly balances tart citrus, sweet berries, and rich creaminess, you are going to adore this Lemon-Raspberry Danish with Mascarpone Filling Recipe. It’s a heavenly combination of tender, buttery dough braided around a luscious mascarpone and lemon curd filling, studded with vibrant raspberries. Each bite is a delightful mix of textures and flavors that feel both sophisticated and comforting, making this Danish a standout for brunches, special breakfasts, or whenever you need a little treat that feels truly special.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward your stunning Danish. Each one plays a crucial role, whether it’s the rich whole milk that makes the dough tender or the fresh raspberries that add juicy bursts of flavor. Here’s everything you’ll need to craft this delicious Lemon-Raspberry Danish with Mascarpone Filling Recipe from scratch.
- Whole milk (240 ml): Ensures your dough is rich and tender for that perfect bite.
- All-purpose flour (385 g): Provides the perfect structure and chewiness for your Danish.
- Granulated sugar (50 g): Sweetens the dough just enough to balance the tangy filling.
- Instant yeast (2 tsp): Speeds up the rising process without any fuss or delay.
- Fine sea salt (½ tsp): Enhances overall flavors, making each note pop beautifully.
- Large egg (1, room temperature): Adds richness and helps bind the dough for smooth texture.
- Nonstick spray: Prevents sticking, especially during dough rising and shaping.
- Mascarpone cheese (70 g): Brings a luscious creaminess that makes the filling irresistible.
- Cream cheese (55 g, room temperature): Gives the filling a silky, smooth texture.
- Confectioners’ sugar (90 g): Balances the tanginess of the filling with gentle sweetness.
- Large egg white (1): Whipped for airy lightness in the filling experience.
- Lemon curd (70 g): Bursts of zesty citrus brighten every bite.
- Lemon zest (optional): Adds a fragrant lemon aroma and extra citrus punch.
- Vanilla extract (½ tsp): Rounds out the flavors and adds depth to the filling.
- Fresh raspberries (170 g): Provide juicy, sweet-tart bursts that contrast the creamy filling.
- Large egg (1, for egg wash): Creates a golden, glossy finish on the Danish crust.
- Confectioners’ sugar (125 g, for glaze): Used to create a sweet, smooth glaze for the perfect finishing touch.
- Lemon juice (2 tbsp): Adds brightness and zing to the glaze.
- Whole milk (as needed for glaze): Adjusts glaze consistency for that picture-perfect drizzle.
How to Make Lemon-Raspberry Danish with Mascarpone Filling Recipe
Step 1: Prepare the Dough
Start by warming the whole milk in a small saucepan over low heat until it feels just warm to the touch, about 95 degrees. This perfect temperature helps activate the yeast without killing it. Combine the flour, granulated sugar, instant yeast, and sea salt in the bowl of your mixer. Add the warm milk and room-temperature egg, mixing gently on low speed until everything comes together, then speed up to medium and mix until the dough turns smooth and elastic, about 4 to 5 minutes. This smooth dough is your golden ticket to a tender Danish crust.
Step 2: First Rise
Transfer the dough to a lightly greased bowl to prevent sticking, cover it with plastic wrap, and let it rise in a warm spot. Watch for it to puff up and double in size—that usually takes between 45 minutes and an hour. This rise is crucial to developing airy layers in your Danish later on.
Step 3: Make the Mascarpone Filling
While the dough is rising, whip together mascarpone and cream cheese in your mixer’s bowl with the whisk attachment on low speed so they blend smoothly. Add the confectioners’ sugar and mix until fully combined, scraping down the bowl as needed. Beat in the egg white to keep the filling airy, then stir in the lemon curd, optional lemon zest, and vanilla extract. Cover this creamy, dreamy filling with plastic wrap and set it aside until you’re ready to assemble.
Step 4: Roll and Assemble the Danish
Once your dough has doubled, roll it out on a lightly floured surface into a 10-by-15-inch rectangle, about half an inch thick. Lay the dough on parchment paper for easy handling. Spread the mascarpone-lemon filling evenly over the center third of your dough, leaving the outer thirds bare for braiding. Scatter fresh raspberries on top of the filling for bursts of fruitiness.
Step 5: Create the Braid
Cut horizontal strips about 1½ inches wide down both long sides of the dough, stopping just before the filling edge. Alternate folding these strips toward the center in a beautiful braid pattern, crossing one side, then the other. Pinch the ends of the braid together and tuck them underneath to seal the loaf. This elegant braid will give your Danish that stunning, professional look.
Step 6: Second Rise and Bake
Cover your braided dough with greased plastic wrap again to prevent drying, and let it rise for another 30 to 45 minutes until it’s puffy. Meanwhile, preheat your oven to 375 degrees. Just before baking, brush the top with an egg wash made from one egg beaten with a tablespoon of water—this gives a glossy golden finish. Bake until deeply golden, about 30 to 35 minutes, then cool completely on the baking sheet before glazing.
Step 7: Glaze and Finish
Whisk confectioners’ sugar with lemon juice in a medium bowl, adding whole milk one teaspoon at a time until you reach a smooth glaze that’s perfect for drizzling. Brush this luscious glaze generously over the cooled Danish and allow it to set for 15 minutes. Now your Lemon-Raspberry Danish with Mascarpone Filling Recipe is ready to slice, serve, and enjoy!
How to Serve Lemon-Raspberry Danish with Mascarpone Filling Recipe
Garnishes
To elevate the presentation, sprinkle a little extra fresh lemon zest or a few whole raspberries atop the glaze once it has set. A light dusting of powdered sugar can add a touch of elegance and sweetness that makes this Danish look irresistible on any brunch table.
Side Dishes
This Danish pairs wonderfully with a simple cup of coffee or a bright herbal tea that complements its citrus and berry notes. Fresh fruit salad or a bowl of creamy yogurt on the side can balance the richness and make your breakfast or dessert spread even more indulgent yet refreshing.
Creative Ways to Present
Try slicing the Danish into generous pieces and serving it on a platter with a scattering of edible flowers or mint leaves for a festive occasion. For a brunch party, create mini Danishes using the same filling in smaller dough portions, perfect for dainty, grab-and-go treats that wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s unlikely), store the Danish tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh and delicious for up to two days, retaining most of its tender texture and flavor.
Freezing
To keep your Lemon-Raspberry Danish with Mascarpone Filling Recipe fresh for longer, freeze the fully baked and cooled loaf wrapped in plastic wrap and then in foil. It freezes beautifully for up to one month. Thaw overnight in the refrigerator before warming and glazing again if desired.
Reheating
Warm slices gently in a low oven at 300 degrees Fahrenheit for about 10 minutes or until heated through to revive that flaky texture and to soften the filling delightfully. Avoid microwaving if possible, as it can make the pastry soggy.
FAQs
Can I use frozen raspberries for this Danish?
Fresh raspberries are best for their texture and flavor, but you can use frozen raspberries if necessary. Just be sure to thaw and drain them well so they don’t add excess moisture to the filling, which could make the dough soggy.
Is it possible to make this Danish without a stand mixer?
Absolutely! You can mix and knead the dough and filling by hand. Use a wooden spoon to combine and then knead on a floured surface for about 8 to 10 minutes until smooth and elastic. It will take a bit more time and effort but the result is just as rewarding.
Can I substitute the mascarpone cheese in the filling?
If mascarpone isn’t available, you can try an equal amount of extra cream cheese, but mascarpone adds a unique creamy richness that really shines in this recipe. Combining both mascarpone and cream cheese achieves the best texture and flavor.
How long does this Danish keep well after baking?
This Danish is best enjoyed within two days of baking for optimal freshness and texture. After that, the pastry may start to lose its flaky quality, but it can still be enjoyed after reheating.
What is the best way to get a shiny, golden crust on this Danish?
Brushing the braid with an egg wash made from beaten egg and water just before baking is key. It creates a beautiful glossy sheen and helps the Danish develop that deep golden color you want.
Final Thoughts
This Lemon-Raspberry Danish with Mascarpone Filling Recipe truly feels like a little piece of pastry heaven. It’s wonderfully satisfying to make from scratch, and the result is so stunning and delicious that it’s sure to impress anyone lucky enough to try it. Give it a go—I promise once you’ve tasted this beautiful blend of tangy, creamy, and sweet, it will become one of your favorites too!
Print
Lemon-Raspberry Danish with Mascarpone Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: European, American
Description
This irresistible Lemon-Raspberry Danish combines a tender, buttery dough with a luxurious mascarpone and cream cheese filling, brightened by fresh raspberries and vibrant lemon curd. Finished with a sweet lemon glaze, this elegant pastry is perfect for breakfast, brunch, or a delightful dessert.
Ingredients
Dough
- 240 milliliters Whole milk
- 385 grams All-purpose flour
- 50 grams Granulated sugar
- 2 teaspoons Instant yeast
- ½ teaspoon Fine sea salt
- 1 large Egg (room temperature)
- Nonstick spray (as needed)
Filling
- 70 grams Mascarpone cheese
- 55 grams Cream cheese (room temperature)
- 90 grams Confectioners’ sugar
- 1 large Egg white
- 70 grams Lemon curd
- Lemon zest (optional)
- ½ teaspoon Vanilla extract
- 170 grams Fresh raspberries
Egg Wash & Glaze
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 125 grams Confectioners’ sugar (for glaze)
- 2 tablespoons Lemon juice
- Whole milk (as needed for glaze consistency)
Instructions
- Warm the milk: Gently warm the milk in a small saucepan over low heat until it reaches about 95°F (35°C), just warm to the touch. If it becomes too hot, allow it to cool slightly to avoid killing the yeast.
- Make the dough: In the bowl of an electric mixer fitted with a dough hook, combine flour, granulated sugar, instant yeast, and salt. Add warm milk and the egg, mixing on low speed for about 2 minutes until the dough forms. Increase speed to medium and mix for 4 to 5 minutes until the dough is very smooth and elastic.
- First rise: Transfer dough to a lightly greased bowl sprayed with nonstick spray. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes to 1 hour.
- Prepare the filling: Using the whisk attachment on your mixer, whip mascarpone and cream cheese on low speed for 2 minutes until smooth. Add confectioners’ sugar and continue mixing for about 1 minute, scraping down the bowl as needed. Beat in the egg white, then fold in lemon curd, lemon zest (if using), and vanilla extract until well combined. Cover and set aside.
- Shape the dough: Once risen, roll the dough out on a lightly floured surface into a 10-by-15-inch rectangle about ½-inch thick. Transfer dough on parchment paper to prepare for filling.
- Add filling and raspberries: Spread the cream cheese mixture evenly across the center third of the dough, leaving the two outer thirds uncovered. Scatter fresh raspberries evenly on top of the filling.
- Cut strips: On each side of the dough, cut 1½-inch-wide horizontal strips down toward the filling, stopping just short of it. Ensure you have an equal number of strips on both sides.
- Braid the dough: Fold the strips alternately from each side over the filling to create a braided pattern. Pinch the ends together and tuck them underneath to seal the loaf.
- Second rise: Cover the braided loaf with greased plastic wrap and let it rise again until puffed and nearly doubled, about 30 to 45 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Apply egg wash and bake: Prepare an egg wash by beating 1 egg with 1 tablespoon water. Brush it generously over the surface of the loaf. Bake in the preheated oven for 30 to 35 minutes, until the braid is a deep golden brown. Remove from oven and cool completely on the baking sheet.
- Make the glaze: In a medium bowl, whisk together confectioners’ sugar and lemon juice. Add milk, one teaspoon at a time, until the glaze reaches a pourable yet thick consistency.
- Glaze and serve: Once the Danish has cooled, brush the glaze generously over the top. Allow it to set for about 15 minutes before slicing and serving.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Room temperature eggs help the dough mix together evenly for a smoother texture.
- Using fresh raspberries adds bright flavor and moisture—avoid frozen ones as they might make the dough soggy.
- Let the Danish cool completely before glazing to prevent the glaze from melting or sliding off.
- You can substitute lemon curd with homemade or store-bought for convenience.
- This recipe yields a beautiful braided loaf that can be made ahead and stored at room temperature for up to 2 days or refrigerated for up to 4 days.
