When I’m testing a baked good like this, it’s impossible for us to eat it all and I usually send it to work with Kevin. I got so many messages back about how much people loved it and I knew I had a winning recipe. I’ve always loved cheese Danishes, and this takes that concept and wraps it up with raspberries for a delicious and seasonal breakfast treat.
Don’t be intimidated by the braided concept of this Danish. It’s honestly so easy and it bakes up beautifully. Cover it with a little extra cream cheese frosting and slice it up for breakfast for any day that you’re looking for something special. Another great thing about this is that it transports well, so if you’re going to a friend’s house for brunch or a bridal/baby shower, it’s absolutely perfect to slice when you get there.
I hope you make this while raspberries are in season! You won’t regret it.
- 1 package active dry yeast
- 1 cup warm water
- ½ cup sugar
- 4 tbsp. butter, melted and cooled
- 1 egg, lightly beaten
- ½ tsp. almond extract
- 1 tsp. salt
- 4 cups all-purpose flour
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 1½ cups powdered sugar
- 3 tbsp. milk
- ¾ cup raspberry jam
- In the bowl of a hand mixer or a large bowl, combine yeast and warm water. Let it sit for a few minutes to allow the yeast to foam.
- Add sugar, butter egg, almond extract, salt, and 1 cup of flour and mix to combine.
- Gradually add the rest of the flour and knead for 5-10 minutes until dough is smooth and elastic. Add more flour if necessary, but not too much or it will become dry.
- Place the dough in an oiled bowl and cover with a damp towel. Place in a warm place to rise for one our until doubled in size.
- Meanwhile, use a hand mixer to combine cream cheese, vanilla extract, powdered sugar, and milk.
- When the dough has finished rising, punch it down and then roll on a floured surface into a large rectangle about ½ an inch in thickness. Spread the cream cheese mixture into the center third of the dough and gently spread the raspberry jam on top.
- Cut one inch thick strips on each side of the cream cheese mixture. Fold the top and bottom ends over the cream cheese filling, then criss-cross the left and right strips over the cream cheese mixture forming a braid. Continue until complete, ensuring you pinch the end of the dough together to prevent any leaking.
- Transfer to a large baking sheet lined with parchment paper and bake at 350 degrees for 40-45 minutes until golden brown.
- Remove from oven and allow to cool. Top with any remaining cream cheese filling once cool. Slice and serve. Enjoy!
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