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Raspberry Danishes

July 18, 2020 Colleen Stem
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When your neighbor tells you to pick as many raspberries as you can, well you go pick as many raspberries as you can. Just a few houses down the street, she has a yard full of the heaviest fruited raspberry bushes that have seen. So I grabbed my biggest mixing bowl and went at it. So many raspberries, they were basically falling off into the bowl (and into my mouth). Fresh raspberries, there is not much better.

And she wants me to come back for anther round. We have good neighbors.

I had quite the raspberry loot. The mr and I ate some (maybe too many), froze some, and then I made danishes for no other reason then I wanted to. And that was a just decision because everyone loves a good danish.

And these were good, or sooo good, according to the mr. He ate half while the other half were demolished when I brought them to my moms for dessert which was the plan so it worked out. People and their danishes. It’s a thing you know.(No, not really)

Now to the danishes!

The stuff. Fresh raspberries (You can use frozen or if you really want, raspberry jam) flour, sugar, salt, plant milk, oil, yeast, a lemon, powdered sugar, vanilla. and that is it.

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Start with mixing the yeast with the oil, milk, and sugar in a large bowl. Add in the flour and slat ads mix mix mix until you can’t mix no more.

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Dough.

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Dump onto a floured surface aaaaaanf. Knead. 5-8 minutes until the dough is all soft and smooth and uniformly dough.

Place the dough into cleaned bowl and cover. Set somewhere warm to rise.

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In the mean time, make raspberry jam. Place raspberries and sugar into a pot and cook down until mixture is thick and jam like. Once the mixture sticks to a spoon like warm jam, turn heat off and let cool.

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Dough doubled and ready.

Dump dough out and cut into 12 equal pieces. Roll each piece into ball then roll out into a dish about a 1/2 inch thick.

Place dough disks onto splat or parchment lined baking sheet then indent each dough disk with a spoon or your fingers. Dollop a good plop of raspberry jammy into said intents. Once they are all jammed, pop them into the oven to bake. 15-18 minute should do it.

Look at those. Get them out of the oven and on to a wire rack for cooling time.

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Make glaze. Sugar, lemon zest, vanilla, and lemon juice Mix until combined and yeah, that it glaze.

Drizzle the glaze all over those lovelies.

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And then you eat becucae that is why you made them.

Share with your people. Or just eat them all to yourself, you made them and they are yours.

-C


Raspberry Danishes 

makes 12

  • 4 cups of all purpose flour

  • 1 teaspoon salt

  • 2 teaspoons yeast

  • 1 cup room temperature plant based milk

  • 1/2 cup neutral oil

  • 1/3 cup white sugar

    For raspberry jam

  • 1/4 cup white sugar

  • 2 cups fresh raspberry

    For glaze

  • 1 lemon

  • 1 1/2 cups powdered sugar

  • splash of vanilla

In a large bowl combine the yeast, sugar, oil and milk. Really mix well and let sit for a minute to just get yeast activated. Dump in flour and salt and mix with a wooden spoon or whisk until it becomes to hard to stir. Dump mixture onto a lightly floured surface and knead dough for about 5-8 minutes or until the dough is soft and smooth. Place dough in a clean bowl and cover and let rise for about an hour or so or until the dough doubles in size.

While dough is rising, make raspberry jam. Mix raspberries and sugar together into a pot and place on medium heat on stove. Let cook for a couple minutes and once the raspebrries start to break down, stir. Let mixture cook down for about 10 minutes, stirring often, until the mixture becomes thick and sticks to a spoon like warm jam should. Take off heat and let cool.

Preheat oven to 350

Once dough has doubled in size, dump onto it onto a floured surface and with a knife or dough scraper, cut into 12 equal sized pieces. Roll each piece into a ball then flatten out into a disk about 1/2 inch thick. Place dough disks on a parchment or splat mat lined baking sheets (you will need 2). With a spoon, lightly push a intent into the center of each disk then place a good plop or the cooled raspberry jam into the intent. Once all the dough has its berries, place the baking sheets into the oven to bake, for about 15-18 minutes, or until the danishes are a nice golden brown.

When they are done baking, remove from oven and place on wire rack to cool.

While cooling, make the glaze. Zest lemon and place in a bowl with the powdered sugar and vanilla. Add in half the juice of the lemon and stir until completely combined. If the mixture is too thick, add more juice, to thin, add a little more powdered sugar.

And once the danishes are cooled, drizzle on the glaze. And then thats it. You can eat them now.

Any left over why are there left overs?) should be stored in a airtight container for a few days at room temp or in the fridge . They also freeze well.

In Vegan, sweet breads and muffins, summer, fruit, desserts, breakfast Tags Raspberry Danishes, danish, raspberry, vegan, plant based, jam, fresh, dairy free, easy, dough, king Arthur flour, berries, summer, food, desserts, breakfast, fun
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Copenhagen

February 16, 2016 Colleen Stem
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Second leg of our adventure was Copenhagen which was fantastic. The city was beautiful with spindly topped buildings, cobblestone roads and just the smell. The city smelled like one big pastry. I loved it and we have decided that we must go back, just next time in the summer (it was pretty freaking cold and windy)

So we only spend 3 days there, but with what little time we did have, we spent walking, and walking, and walking. We walked our buts off. We figure there is no better way to get a good feel for a place then to walk the streets. And boy was there a lot to see. The bikes alone. Oh man where there so many bikes and the coolest ones at that. (it really made me missed my bike) and again, baked good galore. Everywhere you turned, someone was eating a pastry and the smell just wafted. There were flower shops and flowers on the streets. Little danish art galleries and danish pottery studios (I wish I could have bought it all) And a bike shop on every corner. The coffee was good (far better then Ireland), the veggies were plentyful and the people were very nice.

I have to mention the littles. The place we were staying there was around the block from a little preschool. Every morning I would walk by and see the fleets of moms ans dads biking their littles inbike containers (or thrown over a bike bar) , on their way to school. The kids all wearing the cutest jumpers, laughing and being happy. The preschool itselflooked so cool with huge outdoor space and a nature made playground.. It made the fever great.  I love the way danish people raise and take care of there kids. (maybe we should move to Denmark and have us a cute little that sleeps outsideand smells like a pastry...)

But enough about the littles...  Here are pictures of our adventures. It's funny cause I thought that I was taking a million and one photos, but when I downloaded them, I didn't take as many as I thought. I guess I was so into my made up little danish world that I somewhat neglected the camera which I totally cool with. My head is full of the city.

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In travel and adventure, travel, photography Tags denmark, danish, travel, photography, city, architecture, adventure, europe
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