Iced Raspberry Danish Braid Recipe

Iced Raspberry Danish Braid Recipe

How To Make Iced Raspberry Danish Braid

DIY raspberry filling stuffed in a flaky, buttery dough, this raspberry danish braid is a light breakfast that has vanilla icing for added sweet crunch.

Preparation: 6 hours
Cooking: 20 minutes
Total: 6 hours 20 minutes



For Raspberry Filling:

  • cupsfresh raspberries,or frozen
  • 3tbspgranulated sugar
  • 1tbspwarm water
  • 2tspcornstarch

For Dough:

  • 1Homemade Pastry Dough,see recipe notes

For Egg Wash:

  • 1large egg
  • 2tbspwhole milk,30ml

For Vanilla Icing:

  • ½cupconfectioners’ sugar,60g
  • 1tbspheavy cream or milk,15ml
  • ½tsppure vanilla extract


Raspberry Filling:

  1. You can start the dough (next step) and prepare this filling during one of the refrigeration times. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using. You can also make it 1-2 days ahead of time. Once cooled down, cover, and store in the refrigerator until ready to use.

  2. Make the pastry dough through step 11.

  3. Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.

Egg Wash:

  1. Whisk the egg wash ingredients together. Brush all over the dough.

  2. I strongly recommend refrigerating the shaped braids before baking for at least 15 minutes and up to 1 hour before baking. The braids tend to leak more butter and/or lose more shape if they haven’t chilled.

  3. Preheat oven to 400°F (204°C).

  4. Bake each braid for 18-22 minutes or until golden brown. Some butter may leak from the dough, that’s completely normal and expected. Feel free to remove the baking sheets from the oven halfway through baking and brush the dough with any of the leaking butter, then place back in the oven to finish baking. (That’s what I do!)

  5. Remove baked braids from the oven and cool for at least 5 minutes before icing, cutting, and serving.

Vanilla Icing:

  1. Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle over warm pastries and serve.

  2. Cover leftover iced or un-iced pastries and store at room temperature for 1 day or in the refrigerator for up to 5 days. Or you can freeze them for up to 3 months. Thaw before serving. Before enjoying, feel free to reheat leftover iced or un-iced pastries in the microwave for a few seconds until warmed.

Recipe Notes

Make-ahead and freezing instructions for the dough are included in the thorough pastry dough recipe.


  • Calories: 110.35kcal
  • Fat: 1.77g
  • Saturated Fat: 0.63g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.48g
  • Polyunsaturated Fat: 0.46g
  • Carbohydrates: 21.29g
  • Fiber: 2.18g
  • Sugar: 9.50g
  • Protein: 2.61g
  • Cholesterol: 17.46mg
  • Sodium: 124.43mg
  • Calcium: 27.34mg
  • Potassium: 70.02mg
  • Iron: 0.82mg
  • Vitamin A: 13.47µg
  • Vitamin C: 6.72mg
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