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Glazed Raisin Danish - Breakfast Baking

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Anna Olson
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These raisin danishes are Anna's secret family recipe that was passed down to her from her grandmother. Packed full of raisins and cinnamon and topped with a super simple glaze, these danishes are perfect to impress your friend, or just to keep them all to yourself! Join Anna Olson in this Grokker Premium Video as she takes you through her Breakfast Baking series; the ultimate guide of the techniques, tips, and recipes for all of your breakfast baking needs.

Cooking Recipe

Servings: 8 Danishes

Ingredients:
Dough
2 cups (260 g) all purpose flour
¼ tsp (1 mL) salt
3 Tbsp (35 g) sugar
¼ cup (60 g) unsalted butter, at room temperature
1 large egg, warmed in its shell in a warm water bath
½ cup (125 mL) milk, at room temperature
¼ cup (60 mL) sour cream, at room temperature
1 ½ tsp (7 mL) dry instant yeast

Filling
1 cup (180 g) raisins
1/3 cup (40 g) graham cracker crumbs
1 1/2 tsp (7 mL) ground cinnamon
1 tsp (5 mL) vanilla extract
2 Tbsp (30 g) melted butter, for brushing
2 Tbsp (25 g) sugar, for sprinkling
1 egg whisked with 2 Tbsp (30 mL) water, for brushing

Glaze
1 cup (120 g) icing sugar, sifted
1 ½ Tbsp (22 mL) milk

Directions:
1. To prepare the dough in a mixer, combine all ingredients and knead for 5 minutes on medium speed, using the dough hook attachment. If preparing by hand, combine the dry ingredients and cut in butter until the texture of coarse meal. Add the egg, milk, sour cream and yeast and mix until the dough is smooth, about 3 minutes. Place the dough in a lightly oiled bowl, cover and let rest for 30 minutes (it will have only risen a little).

2. For the filling, stir the raisins, graham crumbs, cinnamon and vanilla together.

3. Turn the dough onto a lightly floured surface and roll into a 12-inch (30 cm) square about ½-inch (12 mm) thick. Brush the dough with melted butter and sprinkle with sugar. Sprinkle the filling over half of the dough. Fold the dough in half and cut this into 8 strips. Twist each piece a few times and then spiral it starting at the centre and tucking the end underneath, creating a round Danish twist. Place each on a parchment-lined baking sheet, cover with a tea towel and let rise for 30 minutes.

4. Uncover the Danish and brush them liberally with the egg wash. Bake at 350°F (180 °C) for about 30 minutes until an even golden brown.

5. For the glaze, whisk the icing sugar and milk and drizzle this over the cooled Danishes.

Danishes are best served the day they are baked, but they can be frozen unbaked and then allowed to thaw completely before baking.

Glazed Raisin Danish
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