Raspberry Danish Bun with Sugar Glaze

Why Make This Recipe

Sugar Raspberry Danish Buns are a delightful treat that brings together a soft, fluffy dough and sweet, tangy raspberry filling. Perfect for breakfast, brunch, or a snack, these buns are easy to make and look impressive. They will impress your family and friends with their beautiful presentation and delicious taste. The best part? They are made with simple ingredients, making them a perfect baking project for beginners and experienced bakers alike.

How to Make Sugar Raspberry Danish Bun

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk
• 3 tablespoons sugar
• 1 teaspoon salt
• 3 cups all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter
• 1 cup fresh raspberries
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions:

1. In a small bowl, combine yeast and warm milk. Let it stand for 5 minutes until foamy.
2. In a large bowl, whisk together flour, 3 tablespoons sugar, and salt.
3. Add eggs, melted butter, and yeast mixture to the flour mixture. Stir until a soft dough forms.
4. Turn dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
6. Meanwhile, prepare the raspberry filling. In a saucepan over medium heat, combine raspberries, 1/4 cup sugar, cornstarch, and lemon juice. Cook until thickened, then let cool completely.
7. Once the dough has risen, punch it down and roll it into a 12×18 inch rectangle on a lightly floured surface.
8. Cut the dough into 12 equal squares. Place a tablespoon of raspberry filling in the center of each square.
9. Fold the corners of each square toward the center and pinch to seal. Arrange the buns seam side down on a baking sheet.
10. Let the buns rise for 20 minutes. Preheat the oven to 375°F (190°C).
11. Bake for 15 to 18 minutes until golden brown.
12. In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Drizzle over cooled buns.

How to Serve Sugar Raspberry Danish Bun

Serve these delightful buns warm or at room temperature. They are delicious on their own but can also be enjoyed with a cup of coffee or tea. For an extra touch, you can serve them with a dollop of whipped cream or a scoop of vanilla ice cream.

How to Store Sugar Raspberry Danish Bun

Store any leftover buns in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, warm them in the oven for a few minutes to bring back their softness.

Tips to Make Sugar Raspberry Danish Bun

1. Use Fresh Raspberries: Fresh raspberries give the best flavor and texture. If you only have frozen ones, make sure to thaw and drain them well before using.
2. Knead Properly: Kneading the dough is essential for developing gluten, which gives the buns their fluffy structure.
3. Don’t Rush the Rise: Allowing the dough enough time to rise is crucial for achieving light and airy buns. Be patient!

Variation

Feel free to change up the filling! You can use blueberries, strawberries, or even a cream cheese filling for a different flavor. Just adjust the sugar levels accordingly based on the fruit’s sweetness.

FAQs

1. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and baking.

2. What if the yeast doesn’t foam?
If your yeast doesn’t foam, it may be outdated or the milk could be too hot. Ensure the milk is warm, not hot, and try with fresh yeast.

3. Can I freeze these buns?
Yes, you can freeze the buns once they have cooled. Place them in a freezer-safe bag and store them for up to 3 months. To enjoy, thaw at room temperature and reheat in the oven.

Sugar Raspberry Danish Buns

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Delightful Sugar Raspberry Danish Buns featuring a soft, fluffy dough and sweet raspberry filling, perfect for breakfast or snacks.

• Author: lunarecipez
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 98 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Bakery
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 1/4 teaspoons active dry yeast
• 1 cup warm milk
• 3 tablespoons sugar
• 1 teaspoon salt
• 3 cups all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup fresh raspberries
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Combine yeast and warm milk in a small bowl. Let it stand for 5 minutes until foamy.
2. Whisk together flour, 3 tablespoons sugar, and salt in a large bowl.
3. Add eggs, melted butter, and yeast mixture to the flour mixture. Stir until a soft dough forms.
4. Turn dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, about 60 minutes.
6. Prepare the raspberry filling by combining raspberries, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until thickened, then let cool completely.
7. Roll the risen dough into a 12×18 inch rectangle on a lightly floured surface.
8. Cut the dough into 12 equal squares. Place a tablespoon of raspberry filling in the center of each square.
9. Fold the corners of each square toward the center and pinch to seal. Arrange the buns seam side down on a baking sheet.
10. Let the buns rise for 20 minutes. Preheat the oven to 375°F (190°C).
11. Bake for 15 to 18 minutes until golden brown.
12. Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Drizzle over cooled buns.

Notes

Serve warm or at room temperature with coffee or tea. Store leftovers in an airtight container for up to 2 days or refrigerate for up to a week.

Nutrition

• Serving Size: 1 bun
• Calories: 250
• Sugar: 10g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg