Iced Raspberry Danish Braids

Plan ahead... needs to chill...twice...

Dough ready to chill

Dough:
1/4 c. warm water
2 1/4 tsp. active dry yeast
1/2 c. milk, room temperature
1 egg, room temperature
1/4 c. granulated sugar
1 tsp. salt
2 1/2 c. all-purpose flour
14 Tbsp. unsalted butter, cold

Raspberry Filling:
2 1/2 c. raspberries, fresh or frozen (I used half raspberry, half blueberry)
3 Tbsp. sugar
1 Tbsp. warm water

Rolling it out

2 tsp. cornstarch

Egg Wash:
1 egg
2 Tbsp. milk

Icing:
1 c. confectioners sugar
1 tsp. vanilla
2 Tbsp. heavy cream or whole milk

Dough recipe makes 2 braids.

To make the dough: Whisk the yeast and warm water together in a large bowl. Allow it to sit for 3 minutes until foamy. Add milk, egg, granulated sugar, and salt. Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.

Cut butter into slices and add to a food processor or blender. Top with flour. Pulse the mixture 10-12 times, until butter is fairly crumbled.

Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Be very, very, very gentle when you are folding the two together. Fold just until the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours or overnight.

After 4-12 hours, take the dough out of the refrigerator to begin the "rolling and folding" process.

Flour a work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square.  From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue to lightly flour the counter as you are rolling. Fold the dough together as if it were a business letter. And roll it out into a 15 inch long rectangle again. Then, fold again into a business letter. You'll repeat rolling and folding 1 more time for a total of 3 times.

Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day. While the dough is chilling, make the filling.

To make the raspberry (or blueberry) filling: Whisk together the warm water and cornstarch in a small bowl. Set aside.

Starting the braid

Combine the raspberries and sugar in a small saucepan over low-medium heat.  Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. 

Line 2 baking sheets with parchment paper.

After at least 30 minutes, take the dough from the refrigerator and cut it in half. Wrap 1 half up and keep chilled as you work with the first half. Roll out your dough on one of the prepared baking sheets to make a 12x6 inch rectangle.

Cut off two corners of the dough and then two small triangles at the other end.

Spread 1/2 of the filling down the length of the center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both sides. I used a pizza cutter, but a very sharp knife would work. Fold the bottom end up to "seal" the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.

Preheat oven to 400 F.

To make the egg wash: Beat the egg wash ingredients together. Brush the top of the pastry with egg wash. There will be enough egg wash for both braids.

Raspberry

Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two times to ensure the braid is browning evenly. Allow 10 minutes of cooling before drizzling with the icing.

Blueberry

To make the icing: As the braids are baking, prepare the icing by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.

I used two recipes from Sally for this. It was worth it. http://sallysbakingaddiction.com/homemade-danish-pastry-dough/ and http://sallysbakingaddiction.com/2013/10/30/raspberry-danish-braid/.

Ready to eat!

Raspberry and White Chocolate Cookies

1/2 c. butter
1/4 c. + 2 Tbsp. caster (baker's) sugar
1/4 c. + 2 Tbsp. brown sugar
1 tsp. vanilla
1 tsp. baking soda
1 egg, beaten
1 1/2 c. flour
1/2 c. white chocolate chips (I prefer real white chocolate chips to the vanilla or just white chips, but that's because there is no good substitute for pure white chocolate)
1 c. raspberries, frozen, roughly chopped

Preheat the oven to 350 F.

Line 2 baking sheets with parchment or wax paper. Set aside.

Take your raspberries out of the freezer about 15 minutes before using them (So basically when you're getting your ingredients out and starting everything; you don't want them to thaw too much).

Melt the butter in the microwave. Pour into a large bowl. Add both sugars to the bowl. Mix well.

Add in the vanilla, baking soda, egg, and flour. Stir until just combined. Don't over stir.

Add in the white chocolate. Mix well. Add in the raspberries. Mix well.

Using an ice cream scoop or spoon, scoop out the dough and place on the baking sheets, about 2-3 inches apart. Press down the tops of the cookies slightly (and gently).

Bake 12-16 minutes, until the tops of the cookies start turning a golden brown. Let cool on the sheets a few minutes, then remove to a wire cooling rack. Enjoy!

Here's a link to the original recipe I adapted: http://www.anniesnoms.com/2012/09/raspberry-and-white-chocolate-cookies.html

Raspberry Chocolate Truffle Cheesecake

Crust:
2 c. chocolate cream-filled cookies, crushed
2 Tbsp. butter, melted

Before baking

Filling:
16 oz. cream cheese, softened
3/4 c. sugar
1 c. white baking chocolate, melted and cooled
1/3 c. heavy whipping cream
3 tsp. vanilla
3 eggs, lightly beaten
3 Tbsp. seedless raspberry jam

Truffle Layer:
1 1/4 c. heavy whipping cream
1/3 c. sugar
2 c. semisweet chocolate chips
3 Tbsp. seedless raspberry jam

To make the crust: In a large bowl, combine crushed cookies and melted butter. Press into the bottom and up the sides of a greased 9 inch springform pan; set aside.

After baking

To make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the melted white chocolate, cream, and vanilla. Add eggs; beat on low speed until just combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a rimmed cookie sheet.

Bake at 325 F for 40-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the pan to loosen; cool 1 hour longer.

With the truffle layer

Meanwhile, make the truffle layer: In a small saucepan combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Then beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight.

Here is a link to the original recipe I used: http://www.tasteofhome.com/recipes/Chocolate-Truffle-Raspberry-Cheesecake

Sesame Cookies with Raspberry Preserves

2 c. butter
1/2 c. sugar and cinnamon (mixed)
4 tsp. almond extract
2 tsp. vanilla
4 c. flour
2/3 tsp salt
sesame seeds
raspberry preserves

Cream butter and sugar until light and fluffy. Blend in extracts. Add flour and salt, mix well. Shape into small balls, roll in sesame seeds. Place on ungreased cookie sheet. Indent centers, fill with preserves. Bake @ 400 F for 10-12 minutes (cookies will stay light color). Yield: about 3 dozen

Cookies after they've been baked