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, is 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 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, and danish pinwheels or darts, cylinders, stars, braids, envelopes, 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, try cream cheese, almond cream, pastry cream, jams, and fruit fillings as well as fresh fruits. In fact, the options are endless.
Danish pastry has always been my weakness. And soon, I plan to share many of these shapes and filling using the danish dough.
Why make 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.

Bakers schedule
- Make and chill the dough - 10 + 15 mins
- Make and chill the butter block - 10 + 15 minutes
- Laminate the dough - 10 minutes
- First fold, then chill the dough - 10 + 20 minutes
- Second fold, then chill the dough - 10 + 20 minutes
- Third fold, then chill the dough - 10 + 2 hours (up to 48 hours)
- Prepare cream cheese - 10 minutes
- Prepare apricot glaze - 5 minutes
- Shape the danish - 20 minutes
- Proof the danish - 45 minutes
- Bake - 15 to 20 minutes
- Active time - 1 hr 40 mins, Inactive time - 4hrs 30 mins
This is a classic danish dough and you could use the same dough to make other shapes and filings too such as the Danish cream cheese cylinders, Danish pinwheels, Danish braided pastry, etc.

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.
- The 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 its 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.

Danish pastry - Pain au raisin
Pastry cream
- In a heavy bottom saucepan, add the egg yolks, sugar, flour, and vanilla bean paste. Combine until smooth. Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps.
Pro tip - Gradually, add the milk a little at a time to prevent lumps. - Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.
Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all. The cream must be thick so it can be spread in the pastry. - Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap. Chill in the fridge for 4 to 6 hours.
Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids. The cream must be thick so it can be spread in the pastry.

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.
Pro tip - If necessary, warm in the microwave for 10 seconds before using it.

Danish dough
- Dry ingredients - In the bowl of a stand mixer with the hook attachment combine flour and salt. Set aside. You can also use a food processor to make this dough.
Pro tip - Salt slows fermentation so we add it to the flour rather than directly into the wet mixture. - Yeast mixture - In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla extract.
Pro tip - you don't need to activate the instant variety but, I like to ensure my yeast is good. So, I leave the mixture aside for 3 to 5 minutes, if it foams it's good to go. - Wet to dry - Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
Pro tip - the dough will be soft and sticky but do not add any more flour just yet. - Knead - Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium Alternatively, you can knead by hand for 5 to 7 minutes.
- Rest - The dough will be soft and slightly sticky. Remove from the mixer, and shape into a ball. Place in an oiled bowl, cover with plastic wrap and chill for 15 minutes.
Pro tip - Unless the dough is too soft and sticky you do not need to add any more flour. Also, if necessary add a few tablespoons only.

Butter blocks
- Template - Use a parchment paper to create a template 12 x 6-inches (see video) - set aside.
- Cream - In the same bowl of the electric mixer bowl (no need to wash), cream the butter and flour just until combined. Transfer to the prepared parchment paper template. Spread evenly with a spatula. Use a rolling pin to guide it inside of the template towards the corners (see video)
- Divide - Use a ruler to mark them at 6 inches. So, now this will give you two 6 x 6-inch blocks (see video).
Pro tip - we need 2 sheets of butter 6 x 6 inches each. You can use a 6-inches square baking pan to make two such blocks. This 12 x 6 method ensures the blocks are even.
Pro tip - be gentle with the rolling pin using a spreading motion so the butter doesn't come out of the corners. - Chill in the fridge for 15 minutes.
Pro tip - We want the fat to be cold but still be flexible so that when we roll it will spread between the folds. If you chill too long it will break rather than spread.

Laminate the dough
- Roll - Transfer the dough to a lightly floured surface. Roll to a long rectangle of 7 x 18-inches.
- Fold - Open the butter block and divide it into 2 at the mark you created. Now you should have two - 6 x 6-inch blocks. Place one block over the center. Fold one side over. Then, place the second block on top and fold the other side over.
Pro tip - Now you should have layers of dough, butter, dough, butter, dough - makes sense? - Chill - Wrap the dough, place it on a baking sheet, and into the refrigerator - chill for 15 minutes.
Pro tip - if the dough and butter are still cold when you wrap you can continue with the first fold. Also, in warm places, you may need more cooling time.

Folds / turn
- Turn the dough - 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 in plastic on a baking sheet and place into the fridge to chill for 30 minutes.
- Second fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
- Third fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video).
- Chill - After the third fold, chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.
Pro tip- it is very important that the dough be well cold before using; otherwise, the folds will blend ruining all your effort. - Divide - Roll the dough into a 6 x 12-inches rectangle. Divide into 2. Place one in the fridge while you work on the second one.
Pro tip - you want to work in batches so the dough stays cold at all times. Also, it means you won't roll too thick.

Shape the dough
- Rectangle - Roll the dough to about a 10 x 12-inch rectangle.
Pro tip - it is very important that the dough is very chilled when you roll otherwise the butter can ooze out of the sides and you will not have a flaky pastry. - Fill - Spread a generous amount of pastry cream over the dough making sure to get all the corners as well. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).
Pro tip - this process is similar to making cinnamon rolls. If necessary chill the dough in the fridge again before slicing. - Divide - Cut into 1 ½-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces. Place on a silicone mat or parchment-lined baking tray
- Proof - Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.

Bake the danish
- Oven - Preheat the oven at 375°F/ 190°C / Gas Mark 5. Brush the pastry with a beaten egg.
- Bake - Bake in the hot oven for 20to 25 minutes until rich golden brown.
Pro tip - if the pastries become too dark while baking, tent them with an aluminum foil. - Glaze- Remove from the oven and let cool on the tray for 10 minutes. Then, using a pastry brush glaze them with the prepared apricot glaze. (below)
Pro tip - if you brush while the pastry is very hot it will absorb all the glaze and become too sweet and you won't have that shiny appearance. - Cool - Transfer to a cooling rack and cool them completely before storing. These pastries are best enjoyed on the day they are baked. But, they also freeze well for months.

More pastry recipes
- Danish Pastry - Dough, filling, and shaping
- Danish Pastry - Cream Cheese Cylinders
- Danish Pastry Pinwheels
- Types of Pastry
- Choux Pastry Recipe
- Cream Puffs - Cheesecake Cream Puffs, Tiramisu Cream Puffs
- Classic Puff Pastry from Scratch - Pate Feuillettee
- Blackberry Braided Puff Pastry, Strawberry Braided Pastry,
- Braided Apple Puff Pastry
Troubleshooting
- My Danish pastry was baked too dark brown - some home ovens, especially the fan-assisted oven, can cause pastries to become dark quickly. You can tent the Danishes with parchment paper or foil. For the next batch, brush the pastries with egg white instead of egg yolks.
- My pastry melted, all the butter had melted in the oven? - 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 danishes in.
- My Danish pastries are too big - If you follow the above measurements you should get standard-size pastries. Rolling the dough too thick means thicker layers but the pastry will also look bulky. Rolling too thin means the layers will be lost baking the layers thin and crisp.

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.
Printable Recipe
Raisin Danish Pastry Spirals - Pain Aux Raisins
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Danish dough
- 4 cups (500 g) All-purpose flour
- 2 teaspoon Salt
- 1 cup (240 ml) Milk
- ¼ cup (50 g) Sugar
- 2 ¼ teaspoon Instant dry yeast ((1 packet))
- 1 Egg (large)
- 1 teaspoon 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 tablespoon 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 tablespoon All-purpose flour
- 1 teaspoon 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, and vanilla bean paste. Combine until smooth. Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps. Pro tip - Gradually, add the milk a little at a time to prevent lumps.
- Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all. The cream must be thick so it can be spread in the pastry.
- Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap. Chill in the fridge for 4 to 6 hours.Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids. The cream must be thick so it can be spread in the pastry.
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. Pro tip - If necessary, warm in the microwave for 10 seconds before using it.
Danish dough
- Dry ingredients - In the bowl of a stand mixer with the hook attachment combine flour and salt. Set aside. You can also use a food processor to make this dough. Pro tip - Salt slows fermentation so we add it to the flour rather than directly into the wet mixture.
- Yeast mixture - In a measuring cup or bowl, combine milk, sugar, yeast, egg, and vanilla extract. Pro tip - you don't need to activate the instant variety but, I like to ensure my yeast is good. So, I leave the mixture aside for 3 to 5 minutes, if it foams it's good to go.
- Wet to dry - Then, add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.Pro tip - the dough will be soft and sticky but do not add any more flour just yet.
- Knead - Then, gradually add the room temperature butter, one tablespoon at a time. Then, knead for 3 minutes on medium Alternatively, you can knead by hand for 5 to 7 minutes.
- Rest - The dough will be soft and slightly sticky. Remove from the mixer, and shape into a ball. Place in an oiled bowl, cover with plastic wrap and chill for 15 minutes.Pro tip - Unless the dough is too soft and sticky you do not need to add any more flour. Also, if necessary add a few tablespoons only.
Butter blocks
- Template - Use a parchment paper to create a template 12 x 6-inches (see video) - set aside.
- Cream - In the same bowl of the electric mixer bowl (no need to wash), cream the butter and flour just until combined. Transfer to the prepared parchment paper template. Spread evenly with a spatula. Use a rolling pin to guide it inside of the template towards the corners (see video)
- Divide - Use a ruler to mark them at 6 inches. So, now this will give you two 6 x 6-inch blocks (see video). Pro tip - we need 2 sheets of butter 6 x 6 inches each. You can use a 6-inches square baking pan to make two such blocks. This 12 x 6 method ensures the blocks are even. Pro tip - be gentle with the rolling pin using a spreading motion so the butter doesn't come out of the corners.
- Chill in the fridge for 15 minutes.Pro tip - We want the fat to be cold but still be flexible so that when we roll it will spread between the folds. If you chill too long it will break rather than spread.
Laminate the dough
- Roll - Transfer the dough to a lightly floured surface. Roll to a long rectangle of 7 x 18-inches.
- Fold - Open the butter block and divide it into 2 at the mark you created. Now you should have two - 6 x 6-inch blocks. Place one block over the center. Fold one side over. Then, place the second block on top and fold the other side over. Pro tip - Now you should have layers of dough, butter, dough, butter, dough - makes sense?
- Chill - Wrap the dough, place it on a baking sheet, and into the refrigerator - chill for 15 minutes.Pro tip - if the dough and butter are still cold when you wrap you can continue with the first fold. Also, in warm places, you may need more cooling time.
Folds / turn
- Turn the dough - 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 in plastic on a baking sheet and place into the fridge to chill for 30 minutes.
- Second fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video). Place in the fridge for 30 minutes if necessary.
- Third fold - Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. Fold the dough into thirds again like a business letter (see video).
- Chill - After the third fold, chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.Pro tip- it is very important that the dough be well cold before using; otherwise, the folds will blend ruining all your effort.
- Divide - Roll the dough into a 6 x 12-inches rectangle. Divide into 2. Place one in the fridge while you work on the second one.Pro tip - you want to work in batches so the dough stays cold at all times. Also, it means you won't roll too thick.
Shape the dough
- Rectangle - Roll the dough to about a 10 x 12-inch rectangle.Pro tip - it is very important that the dough is very chilled when you roll otherwise the butter can ooze out of the sides and you will not have a flaky pastry.
- Fill - Spread a generous amount of pastry cream over the dough making sure to get all the corners as well. Sprinkle the soaked and drained raisins. Roll the dough (like a jelly roll).Pro tip - this process is similar to making cinnamon rolls. If necessary chill the dough in the fridge again before slicing.
- Divide - Cut into 1 ½-inch slices, (about 12). Cut half, then each half into half until you have 12 pieces. Place on a silicone mat or parchment-lined baking tray
- Proof - Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.
Bake the danish
- Oven - Preheat the oven at 375°F/ 190°C / Gas Mark 5. Brush the pastry with a beaten egg.
- Glaze- Remove from the oven and let cool on the tray for 10 minutes. Then, using a pastry brush glaze them with the prepared apricot glaze. (below) Pro tip - if you brush while the pastry is very hot it will absorb all the glaze and become too sweet and you won't have that shiny appearance.
- Cool - Transfer to a cooling rack and cool them completely before storing. These pastries are best enjoyed on the day they are baked. But, they also freeze well for months.
Recipe Notes & Tips
- 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