Follow these tardily instructions too practice flaky, buttery raspberry Danish braids at home. You tin survive a main inwards the kitchen too, I promise!
yield: two BRAIDS, 4-6 SERVINGS EACH
1 recipe Homemade Danish Pastry Dough (step-by-step photos included)
2 too 1/2 cups raspberries, fresh (300g) or frozen (340g)
3 Tablespoons (40g) granulated sugar
1 Tablespoon (15ml) warm water
2 teaspoons cornstarch
1 loving cup (120g) confectioners' sugar, sifted
1 teaspoon vanilla extract
2 Tablespoons (30ml) heavy cream (or milk)
- The kickoff pace is to brand the raspberry filling. Whisk together the warm H2O too cornstarch inwards a minor bowl. Set aside. Combine the raspberries too saccharide inwards a minor saucepan over low-medium heat. Stir too let the raspberries to suspension down, well-nigh four minutes. Mix inwards the cornstarch/water. Gently simmer for iii minutes until the sauce begins to thicken. Set aside to come upwards to room temperature earlier using. You tin also operate along it chilled inwards the refrigerator.
- Visit Iced Raspberry Danish Braids @ sallysbakingaddiction.com for amount directions.