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
Scale
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.
