Description
Deliciously tender and buttery Danish buns filled with sweet-tart raspberry filling, perfect for any occasion.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter (softened)
- 1 cup fresh raspberries
- 1/4 cup sugar (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract
Instructions
- Combine the yeast and warm milk in a small bowl; let stand for 5 minutes until foamy.
- Whisk together flour, sugar, and salt in a large bowl.
- Add eggs, softened butter, and the yeast mixture to the flour mix; stir until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 8 minutes until smooth.
- Place the dough in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- Prepare the raspberry filling by cooking raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat until thickened, about 5-7 minutes. Cool.
- Punch down the dough and roll it into a 12×18-inch rectangle.
- Cut the dough into 12 squares, placing a tablespoon of raspberry filling in each center.
- Fold corners toward the center and pinch to seal; arrange on a baking sheet.
- Let rise for 20 minutes, then preheat oven to 375°F.
- Bake for 15 to 18 minutes until golden brown.
- Whisk together powdered sugar, milk, and vanilla for glaze; drizzle over slightly cooled buns.
Notes
These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for a month.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg