These pain aux raising or raisin Danish pastry spirals use the classic Danish pastry dough filled with pastry cream and rum-soaked raisins. The laminated dough results in a rich, buttery, tender yet flaky pastry.
Table of Content
Danish pastries, or Viennese (wienerbrød) in Denmark, are made with a laminate dough similar to puff pastry and croissants. And, Danish pastry dough includes yeast, eggs, sugar, and butter. Then, it's laminated with more butter, which results in a tender but rich flaky, buttery pastries with lots of layers.
You can use the Danish pastry dough to create many different shapes or varieties of Viennese (pastries), such as these pastry cream raisins spirals, cinnamon sugar spirals, danish pinwheels or darts, cylinders, stars, braids, envelops, pockets, combs, squares, horns, etc.
The filling in these shapes can be different as well. You can pick any shape and choose a filling. For example, cream cheese, almond cream, pastry cream, or jams and fruit fillings. The options are endless.
Danish pastry has always been my weakness. And soon, I plan to share with many of these shapes and filling using the danish dough.
About this Danish pastry
As I said above, we are using the danish pastry dough as our base and pastry cream as our choice for filling. And yet, you can also use cream cheese, as we did in our Danish strawberry braid and Danish pastry pinwheels or almond cream, as we did in our blackberry braid.
In addition, this is a very forgiving dough that's easy to knead with a stand mixer or by hand. There are four main components to this danish pastry spirals:
- The dough - this is a simple yeast-based dough with eggs, butter, and sugar. It can be soft and sticky to work with, so don't skip the chilling times.
- Butter block - yes, it is lots of butter, which we cream with a little flour and then laminate between the dough. The purpose of the flour in the butter is to help stabilize it. Most professionals often skip the flour, but I recommend you use it.
- Pastry cream - made with milk, cream, sugar, and egg yolks, then, cooked until thickened. You need to chill it for at least 4 hours before you use it.
- Raisins - I am soaking these in rum for 4 hours. But, you can just soak these in warm water for an hour. The purpose of soaking the raisins is so they are moist and tender before we add them to the pastry. As a result, they do not take moisture out of the pastry.
Process and timeline
In addition, the process and timeline for making these Danish spirals are also fairly simple. Here's my guide for you to use.
- Make and chill the dough - 10 + 15 mins
- Make and chill the butter block - 10 + 15 minutes
- Laminate the dough - 5 minutes
- First fold then chill the dough - 30 minutes
- Second fold then chill the dough - 30 minutes
- Third fold then chill the dough -2 hours up to 48 hours
- Prepare and chill pastry cream - 10 minutes + 4 hours
- Soak raisins - 60 mins up to 4 hours
- Shape the danish spirals - 10 minutes
- Proof the danish - 60 minutes
- Bake - 25 minutes
Ingredients and substitutes
- All-purpose flour - Yes, plain all-purpose flour works perfectly with Danish pastry dough. So, don't use bread flour and definitely do not use self-raising flour.
- Sugar - Danish is a sweet dough, but you can definitely reduce the sugar by half if you prefer.
- Liquid - Danish dough is made with milk. In fact, use full-fat milk, not skim or similar.
- Yeast - I am using instant dry yeast today. And yet, you can certainly use other types of yeast, including fresh yeast. You can read all about yeast and their substitutes here - baking with yeast a beginner's guide.
- Butter - The best butter to use is European butter. The reason for that is that good European butter has a high-fat content. And, high-fat means less moisture, which can cause the butter to melt and create steam in the pastry when baking.
Step by step instructions
Pastry cream
- In a heavy bottom saucepan, add the egg yolks, sugar, flour, vanilla. Combine until smooth.
- Gradually add the milk and cream stirring with a whisk to prevent lumps.
- Then, place on medium heat - cook stirring continuously until thick and coats the back of a wooden spoon.
- Strain through a sieve or mesh to remove any curdled eggs.
- Cover with a plastic wrap making sure the plastic touches the surface of the pastry cream to prevent a skin.
- Chill in the fridge for 4 to 6 hours.
Tip - You do want to ensure this pastry cream is thicker than pouring consistency - so it will be spreading consistency when cooled.
Raisins
- Soak the raisins in rum for 4 hours up to overnight.
- Drain well before using it.
Apricot glaze
- Heat the apricot jam and water on low heat until dissolved.
- Strain through a sieve - set aside until ready to use.
- If necessary, warm in the microwave for 10 seconds before using it.
Danish dough
- Dry ingredients - Combine flour and salt in the bowl of a stand mixer with the paddle attachment
- Yeast mixture - In a measuring cup, combine milk, sugar, yeast, egg, and vanilla.
- Add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
- Then, gradually add the room temperature butter one tablespoon at a time.
- Once all the butter is in, knead for 3 minutes on medium (or 5 to 7 minutes by hand). The dough will be soft and slightly sticky.
- Remove from the mixer bowl, shape into a ball. Place in an oil bowl and chill for 15 minutes.
Butter blocks
- Use parchment paper to create a template 12 x 6-inches. (see video) - set aside.
- In the same mixer bowl with the paddle attachment (no need to wash), cream the butter and flour just until combined.
- Transfer the creamed butter to the prepared parchment paper template.
- Spread evenly with an off-set spatula. Use a rolling pin to guide the butter inside the template towards the corners (see video)
- Use a ruler to mark the butter at 6 inches so you can late use this as two 6 x 6-inch blocks (see video). Chill in the fridge for 15 minutes.
Laminate the danish
- Transfer the dough to a lightly floured surface.
- Roll to a long rectangle 7 x 18-inches.
- Open the butter block and divide the butter into 2 at the mark you created. Now you should have 2 - 6 x 6-inch butter blocks.
- Place one butter block over the center. Then fold one side over.
- Then, place the second butter block on top and fold the other side over.
- Wrap the dough - chill for 15 minutes.
Folds / turns
- Roll the chilled pastry dough into a rectangle - with the short side facing you.
- Roll to a rectangle approximately 6 x 12-inches.
- First fold - Fold the dough lengthways into thirds like a business letter (see video).
- Wrap and place into the fridge to chill for 30 minutes.
- Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again.
- Second fold - Fold the dough into thirds again like a business letter (see video).
- Place in the fridge for 30 minutes if necessary.
- Then, roll the dough again lengthways with the short side facing you to about 6 x 12-inches long.
- Third fold - Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for at least two hours or until well chilled. You can chill it for up to 48 hours.
- Roll the dough to 6 x 12-inches rectangle. Divide into 2.
- Place one in the fridge while you work on the second one.
Shape the danish
- Roll the dough to about 10 x 12-inch rectangle.
- Spread a generous amount of pastry cream over the dough. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).
- Cut into 1 ½-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces.
- Place on a parchment or silicone mat lined baking tray
- Cover the Danish with a clean kitchen cloth - let poof for 45 minutes.
Bake the danish
- Preheat the oven at 190 C / 375 F.
- Brush the Danish pastries with beaten egg.
- Bake in the hot oven for 20 to 25 minutes until rich golden brown.
- Cool on the tray for 10 minutes.
- Then, glaze them with the prepared apricot glaze.
- Danish pastries are best on the day they are baked. But, they also freeze well.
Today, I made the Danish pastry shaped like spirals but you can also do other shapes - like the Danish raisin spirals, Danish pinwheels, and Danish braided pastry, etc.
Frequently asked questions
Both puff pastry and danish are laminated dough, but they are not the same. Puff pastry does not have yeast, sugar, or milk. The Danish dough is yeast-based with eggs, sugar and milk.
Both croissant dough and Danish pastry are laminated dough but they are not the same.
Danish is a sweet dough made with yeast, milk, and eggs. It is Crispy, tender, light, and flaky.
Danish is much heavier than croissants because it contains more butter along with other ingredients like eggs, which is not in croissants.
Croissant dough can be used for sweet and savory pastries, but Danish is a sweet pastry.
The purpose of the flour in the butter block is to stabilize it. It will take care of any excess moisture in the butter. I highly recommend using it.
The best way to bake laminated pastries is to place them in a hot oven so the layers open up and the butter between the layers is cooked off instantly leaving no time for it to melt. But, you also want them to continue cooking without becoming too dark on the outside. The ideal temperature for homemade danish I find is 190 C/ 375F for 20 to 25 minutes. Tent the pastries if they are becoming brown quickly.
The measurements are guides, so there are no leaks and no waste. After all, this dough does take a lot of effort, so we want to get the maximum out of it. For example, we use a 7 x 18-inch rectangle dough for our 6 x 6-inch butter blocks. This way we can be sure the butter will not peek out. You could also use smaller measurements as long as you can calculate them correctly.
Troubleshooting
My Danish pastry spirals are too dark brown
Some home ovens, especially the fan assisted oven, can cause pastries to become dark quickly. You can tent the danish with parchment paper or foil. For the next batch, instead of reducing the temperature, it is best to brush with egg white instead of egg yolks
My Danish pastry melted, all the butter has melted
If the pan has lots of melted butter, it means the oven temperature was too low or the oven was not properly preheated. Ensure your oven is preheated for at least 20 minutes before you put the Danish in.
My spirals are too big
If you follow the above measurements you should get standard size pastries. Rolling the dough too thick means more layers but the pastry will also look bulky. Rolling too thin means the layers will be lost baking the layers thin and crisp.
You may also like
- Danish Pastry - Dough, filling, and shaping
- Danish Pastry Pinwheels
- Blackberry Braided Puff Pastry
- Danish Pastry - Cream Cheese Cylinders
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Printable Recipe
Raisin Danish Pastry Spirals - Pain Aux Raisins
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Video
Ingredients
Danish dough
- 4 cups (500 g) All-purpose flour
- 2 tsp Salt
- 1 cup (240 ml) Milk
- ¼ cup (50 g) Sugar
- 2 ¼ tsp Instant dry yeast (1 packet)
- 1 Egg large
- 1 tsp Vanilla
- ¼ cup (60 g) Butter (½ stick), unsalted, room temperature
Butter block
- 1 ½ cup (340 g) Butter (3 sticks) unsalted, room temperature
- 4 tbsp All-purpose flour
Pastry cream
- 1 cup (240 ml) Milk
- ½ cup (120 ml) Whipping cream
- 4 Egg yolks
- ¼ cup (50 g) Sugar
- 2 tbsp All-purpose flour
- 1 tsp Vanilla bean paste
Rum raisins
- ¾ cup (100 g) Raisins
- ½ cup (120 ml) Rum (or water)
Apricot glaze
- ½ cup (120 ml) Apricot jam
- ¼ cup (60 ml) Water
Plus
- 1 Egg beaten
Instructions
Pastry cream
- In a heavy bottom saucepan, add the egg yolks, sugar, flour, vanilla. Combine until smooth.
- Gradually add the milk and cream stirring with a whisk to prevent lumps.
- Then, place on medium heat - cook stirring continuously until thick and coats the back of a wooden spoon.
- Strain through a sieve or mesh to remove any curdled eggs.
- Cover with a plastic wrap making sure the plastic touches the surface of the pastry cream to prevent a skin.
- Chill in the fridge for 4 to 6 hours.Tip - You do want to ensure this pastry cream is thicker than pouring consistency - so it will be spreading consistency when cooled.
Raisins
- Soak the raisins in rum for 4 hours up to overnight. Drain well before using it
Apricot glaze
- Heat the apricot jam and water on low heat until dissolved.
- Strain through a sieve - set aside until ready to use.
- If necessary, warm in the microwave for 10 seconds before using it.
Danish dough
- Dry ingredients - Combine flour and salt in the bowl of a stand mixer with the paddle attachment
- Yeast mixture - In a measuring cup, combine milk, sugar, yeast, egg, and vanilla.
- Add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
- Then, gradually add the room temperature butter one tablespoon at a time.
- Once all the butter is in, knead for 3 minutes on medium (or 5 to 7 minutes by hand). The dough will be soft and slightly sticky.
- Remove from the mixer bowl, shape into a ball. Place in an oil bowl and chill for 15 minutes.
Butter blocks
- Use parchment paper to create a template 12 x 6-inches. (see video) - set aside.
- In the same mixer bowl with the paddle attachment (no need to wash), cream the butter and flour just until combined.
- Transfer the creamed butter to the prepared parchment paper template.
- Spread evenly with an off-set spatula. Use a rolling pin to guide the butter inside the template towards the corners (see video)
- Use a ruler to mark the butter at 6 inches so you can late use this as two 6 x 6-inch blocks (see video). Chill in the fridge for 15 minutes.
Laminate the dough
- Transfer the dough to a lightly floured surface. Roll to a long rectangle 7 x 18-inches
- Open the butter block and divide the butter into 2 at the mark you created. Now you should have two - 6 x 6-inch butter blocks.
- Place one butter block over the center. Fold one side over.
- Then, place the second butter block on top and fold the other side over.
- Wrap the dough - chill for 15 minutes.
Folds / turn
- Roll the chilled pastry dough into a rectangle - with the short side facing you.
- Roll to a rectangle approximately 6 x 12-inches.
- First fold - Fold the dough lengthways into thirds like a business letter (see video).
- Wrap and place into the fridge to chill for 30 minutes.
- Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again.
- Second fold - Fold the dough into thirds again like a business letter (see video).
- Place in the fridge for 30 minutes if necessary.
- Then, roll the dough again lengthways with the short side facing you to about 6 x 12-inches long.
- Third fold - Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.
- Roll the dough into a 6 x 12-inches rectangle. Divide into two. Place one in the fridge while you work on the second one.
Shape the dough
- Roll the dough to about 10 x 12-inch rectangle.
- Spread a generous amount of pastry cream over the dough. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).
- Cut into 1 ½-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces.
- Place on a parchment or silicone mat lined baking tray
- Cover the Danish with a clean kitchen cloth - let poof for 45 minutes.
Bake the danish
- Preheat the oven at 190 C / 375 F.
- Brush the danish pastries with beaten egg.
- Bake in the hot oven for 20 to 25 minutes until rich golden brown.
- Cool on the tray for 10 minutes,
- Then, glaze them with the prepared apricot glaze.
- Danish pastries are best enjoyed on the day they are baked. But, they do freeze well too.
Recipe Notes
Tips for making homemade danish pastry spirals
- Knead the dough soft, not firm consistency. This will make it easier to roll. So, avoid adding too much flour.
- Chill the dough well before lamination, this will help the butter in the dough chill and make it easier to roll.
- When laminating the dough, ensure the butter is cold but not hard. Seal the butter properly so it does not come out.
- While chilling the dough is important, overchilling can cause the butter to shatter into pieces when rolling.
- Fold the dough - for the purpose of home baking we have used the classic book fold. This is done three times for croissants and danish pastry. There are other types of folds that we will cover in future recipes.
- It is very important to chill the dough for at least 30 minutes between folds so the butter is cold but still spreadable not hard.
- When the dough is done, after folding three times, the dough can be kept in the fridge for up to 48 hours.
Alternatively, you can freeze it for up to 3 months. I divide my dough into 2 and use one portion at a time. - Don't roll the dough too thin. This will give you more pastries but the layers will be lost.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nicole
These would be great I. The mornings with a little dusting of powdered sugar!
Veena Azmanov
Absolutely Nicole
Jacqui DeBono
I really like how plump the raisins go when they are rum-soaked! These would look right at home in a beautiful bakery window! Thanks for the tips on getting the most out of the pastry too, I hate to waste any!
Veena Azmanov
Rum-soaked raisins are very delicious. They are a pretty display for sure
GUNJAN
As always I am an ardent follower of yours and totally love all your baked goods. So this one is no different and we can't get enough of these danish puff pastry.
Veena Azmanov
Thank you so much, Gunjan