Raspberry Jam Danish Wreath

AuthorJulie

Adapted only slightly from Set for the Holidays, by Anna Olson

Anna Olson's Raspberry Wreath

Dough:
3 1/2 cups all-purpose flour
1/4 cup sugar
1 pkg (or 2 1/4 tsp) instant dry yeast
1 tsp fine sea salt
1/4 cup butter, at room temperture
1 cup milk
1 large egg
Filling:
1/2 cup butter, at room temperature
1 cup raspberry jam
1 tsp vanilla
1 tsp cinnamon
1 cup frozen raspberries (still frozen)
1/2 icing sugar, sifted
1 Tbsp milk or eggnog

1

To make the dough, combine the flour, sugar, yeast and salt together in a large bowl. Melt the butter in a small saucepan over medium heat and pour the milk over it, letting it warm up to just above body temperature.

2
3

Pour the liquid over the flour mixture, add the egg and mix on low speed until the dough comes together. Increase the speed by 1 level and knead until the dough springs back when touched, about 4 minutes. (If mixing by hand, stir the dough with a wooden spoon until it becomes too difficult and then turn it out onto the counter to knead by hand for 6 minutes or until elastic, adding as little extra flour as possible as you go.)

4
5

Place the dough in a bowl, cover with plastic wrap and let rise on the counter until doubled in size, about 90 minutes. Meanwhile, make the filling: beat the butter by hand to soften it, and stir in the raspberry jam, vanilla and cinnamon.

6
7

Generously grease a 12-inch ovenproof skillet, or a 10-inch (25-cm) or 12-inch (30-cm) round baking pan. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 20 × 10 inches.

8
9

Spread the raspberry filling evenly over the dough and sprinkle the frozen raspberries on top. Starting at a long side, roll up the dough. Cut the roll in half widthwise, and then cut each piece in half lengthwise so you have 4 pieces, with the jam now exposed.

10
11

Hold the first piece by the 2 short ends and twist them in opposite directions. Lay the twisted dough in the pan, with 1 end in the centre. Wrap the dough around the centre end in a spiral, working your way from the centre out toward the sides of the pan. Repeat with the 3 remaining pieces of dough, gradually enlarging the spiral so that it fills the pan—any spaces will fill in as the dough rises. Cover the pan with a tea towel and let the dough rise again at room temperature until almost doubled, 45 minutes.

12
13

Preheat the oven to 350°F (180°C). Uncover the pan and bake until the wreath is an even golden brown, about 40 minutes. Let cool completely in the pan on a wire rack before glazing. Whisk the icing sugar and milk together and drizzle over the wreath. Serve the wreath either directly from the pan or transfer it to a cutting board and slice it into wedges to serve.

Category,

Ingredients

 Dough:
 3 1/2 cups all-purpose flour
 1/4 cup sugar
 1 pkg (or 2 1/4 tsp) instant dry yeast
 1 tsp fine sea salt
 1/4 cup butter, at room temperture
 1 cup milk
 1 large egg
 
 Filling:
 1/2 cup butter, at room temperature
 1 cup raspberry jam
 1 tsp vanilla
 1 tsp cinnamon
 1 cup frozen raspberries (still frozen)
 
 1/2 icing sugar, sifted
 1 Tbsp milk or eggnog

Directions

1

To make the dough, combine the flour, sugar, yeast and salt together in a large bowl. Melt the butter in a small saucepan over medium heat and pour the milk over it, letting it warm up to just above body temperature.

2
3

Pour the liquid over the flour mixture, add the egg and mix on low speed until the dough comes together. Increase the speed by 1 level and knead until the dough springs back when touched, about 4 minutes. (If mixing by hand, stir the dough with a wooden spoon until it becomes too difficult and then turn it out onto the counter to knead by hand for 6 minutes or until elastic, adding as little extra flour as possible as you go.)

4
5

Place the dough in a bowl, cover with plastic wrap and let rise on the counter until doubled in size, about 90 minutes. Meanwhile, make the filling: beat the butter by hand to soften it, and stir in the raspberry jam, vanilla and cinnamon.

6
7

Generously grease a 12-inch ovenproof skillet, or a 10-inch (25-cm) or 12-inch (30-cm) round baking pan. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 20 × 10 inches.

8
9

Spread the raspberry filling evenly over the dough and sprinkle the frozen raspberries on top. Starting at a long side, roll up the dough. Cut the roll in half widthwise, and then cut each piece in half lengthwise so you have 4 pieces, with the jam now exposed.

10
11

Hold the first piece by the 2 short ends and twist them in opposite directions. Lay the twisted dough in the pan, with 1 end in the centre. Wrap the dough around the centre end in a spiral, working your way from the centre out toward the sides of the pan. Repeat with the 3 remaining pieces of dough, gradually enlarging the spiral so that it fills the pan—any spaces will fill in as the dough rises. Cover the pan with a tea towel and let the dough rise again at room temperature until almost doubled, 45 minutes.

12
13

Preheat the oven to 350°F (180°C). Uncover the pan and bake until the wreath is an even golden brown, about 40 minutes. Let cool completely in the pan on a wire rack before glazing. Whisk the icing sugar and milk together and drizzle over the wreath. Serve the wreath either directly from the pan or transfer it to a cutting board and slice it into wedges to serve.

Raspberry Jam Danish Wreath
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