Time: 45 mins (+over night chilling)
Equipment: Food processor, baking tray, saucepan
|Yummy raspberry danish plait|
This weekend I set about making something I have been wanting to for a while- A raspberry Danish pastry plait. I have had the recipe pinned on Pinterest for a while now and thought it was about time I gave it a go. After last week’s not so impressive peanut butter cups and cinnamon buns that weren’t photo-worthy, it was time for a more complicated recipe.
I followed one from another blog, Sally’s baking addiction. This contained a step by step guide to making the perfect light and flaky pastry as well as a simple but tasty raspberry filling. The recipe was American and used cups for measurements- you can convert cups to grams but I thought I would try using the cup method with a glass. As it is proportional it seemed to work quite well, although next time I will take the time to do the conversions and weigh the ingredients.
I love raspberries, hence my white chocolate raspberry ripple cheesecake, so always have them in the freezer. I find they are much cheaper to buy this way (£1.50 for 350g compared to £3 for 150g fresh) and means I always have them to hand to throw into a recipe if I fancy and I find they work just as well.
The dough was enough for two plaits so I put half of it in the freezer for another time. Now all I need to do is take it out the freezer the night before I want to use it, knock up the raspberry filling and I will have a home made danish for breakfast in less than half an hour- amazing!
(Halve to make 1 plait)
60ml warm water
7g active dry yeast
120ml milk, at room temperature
1 large egg, at room temperature
50g granulated sugar
1 teaspoon salt
315g plain flour
210g unsalted butter, cold
1 large egg
Fresh (300g) or frozen (340g) Raspberries
40g granulated sugar
15ml warm water
2 teaspoons corn flour
120g Icing sugar
1 tsp Vanilla extract
1. Mix the warm water and yeast and set aside for a few minutes until bubbles appear and then add milk, egg, sugar, and salt.
2. Weigh out the flour and cold butter (I used cups) and pulse in a food processor.
(You want lumps of butter still in the flour to make a buttery and flaky pastry.)
3. Mix into the wet ingredients. Wrap the dough in cling film and refrigerate over night.
4. (Cut into two if you want to freeze half- wrap half in cling film and freeze) Roll out the other half the pastry into a rectangle and fold into 3 (like a letter). Roll out into the rectangle again and repeat this process 3 times. Place back in the freezer while you make the filling.
5.Combine raspberries, sugar, corn flour and water in a sauce pan. Heat until bubbling and continue for a few minutes until the mixture thickens a little. Take off the heat and leave to cool.
6. Remove pastry from the freezer and roll into a large rectangle and cut into this odd shape…
7. Spread the raspberry filling down the middle.
8. Cross over the cut outs to form the ‘plait’. Whisk egg and milk and brush with egg wash.
Bake in the oven gas mark 6/ 200C for 15 minutes, turning half way.