Raspberry Danish Wreaths

Total Time:
2 hr 45 min
Prep:
2 hr 15 min
Cook:
30 min

Yield:
12 (makes 2 wreaths)
Level:
Intermediate

Ingredients
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • Unsalted butter, softened, for the baking sheets and plastic wrap
  • All-purpose flour, for dusting
  • 1 batch Basic Sweet-Roll Dough, without nutmeg
  • 2 tablespoons breadcrumbs
  • 1 cup raspberries
  • Confectioners' sugar, for dusting
Directions

Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about3 minutes. Add 1 egg and beat until incorporated; set aside. Butter 2 baking sheets.

Lay out a large piece of parchment paper and dust with flour. Cut the dough in half. Place 1 piece on the parchment and roll into a 16-by-6-inch rectangle. Sprinkle with 1 tablespoon breadcrumbs, then spread half of the cream cheese filling over the dough, leaving a 1-inch border on all sides. Sprinkle 1/2 cup raspberries lengthwise down the middle. Use the parchment to lift the dough and roll it around the filling into a 16-inch log. Transfer the log to one of the prepared baking sheets, seam-side down, and form into a wreath, pinching the ends together to seal. Repeat to form a second wreath.

Cover the wreaths loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 30 minutes.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Uncover the wreaths. Use kitchen shears to cut long vents crosswise into the tops of the wreaths at 1-inch intervals, using your fingers to gently separate the dough at each cut.

Beat the remaining egg with 1 tablespoon water in a small bowl; brush the tops of the wreaths with the egg wash. Transfer to the oven and bake until golden brown, 30 to 35 minutes, switching the position of the baking sheets halfway through. Let cool to room temperature on the baking sheets. Dust with confectioners' sugar before serving.

Photograph by Johnny Miller


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