Sugar Raspberry Danish Buns Recipe – Easy Pastry Dessert
Sugar raspberry Danish buns are a delightful pastry treat featuring soft, flaky dough filled with sweet raspberry jam and topped with a light sugar glaze. Perfect for breakfast, brunch, or dessert, these buns combine fruity sweetness with buttery pastry layers for a bakery‑style indulgence at home.
Equipment
- Mixing bowls
- Stand mixer or whisk
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or dough cutter
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast
- ½ cup sugar (plus extra for glaze)
- 1 tsp salt
- 1 cup whole milk, warmed
- 2 large eggs
- 1 cup unsalted butter (quality matters), softened for lamination
- 1½ cups raspberries (fresh or thawed frozen)
- 2 tbsp raspberry jam (optional, for filling)
- 1 cup powdered sugar + 2 tbsp milk (for glaze)
Instructions
- Prepare dough: Mix flour, yeast, sugar, and salt. Add warm milk and eggs, knead until smooth.
- First proof: Cover and let rise until doubled, 1–2 hours.
- Laminate with butter: Roll dough into a rectangle, spread softened butter, fold, and chill. Repeat 3–4 times for flaky layers.
- Add filling: Roll dough, spread raspberry jam, sprinkle raspberries evenly.
- Shape buns: Cut into strips, twist or roll into spirals, place on baking sheet.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Glaze: Mix powdered sugar and milk, brush over warm buns for shine and sweetness.
Notes
- Butter quality: European-style butter yields richer flavor and flakier layers.
- Raspberries: Fresh give brightness; frozen are convenient but must be drained.
- Proofing tip: Don’t overproof; buns should be airy but hold shape.
- Make-ahead: Refrigerate dough overnight, bake fresh in the morning.
- Freezing: Freeze unglazed buns up to 1 month; thaw, reheat, and glaze before serving.