If you don’t like raisins, you can replace them with chocolate chips, as long as you use them very cold.
For an even tastier version you can prepare them with chocolate custard.
We used a type of dry yeast that must be mixed with flour, without first being activated in water. For a good result we suggest you read the instructions and check on the packaging how to use your yeast.
How to Store Raisin Danishes
You can store the danishes in the refrigerator, in a special airtight container, for at least a few days; when ready to eat, heat them for a few minutes in the oven; they will look freshly made.
How to Make Raisin Danishes
Step 1
Collect the flour in a bowl and mix it with the dry yeast1. Then add the sugar.
2nd step
Also add the grated lemon zest, egg and milk little by little2.
Step 3
Finally add the soft butter cut into cubes and mix3.
Step 4
Transfer the mixture to a work surface4 and knead until the butter is completely absorbed and the mixture appears smooth and elastic.
Step 5
Form a ball, place it in a bowl, cover it with cling film and leave it to rise in a sheltered place for about an hour and a half.
Step 6
Meanwhile, collect the raisins in a bowl and let them soak in room temperature water6.
Step 7
Prepare the custard; Collect the whole egg and the yolk in a saucepan with the cornstarch and sugar7, then mix with a whisk.
Step 8
Heat the milk with the lemon zest, then pour it while boiling over the eggs with the cornstarch and mix with a whisk. Put on the heat and cook until it thickens, then transfer it to a baking dish to cool.
Step 9
Take the risen dough and roll it out on a floured work surface with a rolling pin, trying to obtain a rectangle. Then fill it with custard at room temperature9.
Step 10
Squeeze the raisins, dry them with absorbent paper and spread them over the cream layer. Then, starting from the long side of the dough rectangle, form a very narrow roll10.
Step 11
Using a sharp knife, cut the roll into rolls approximately 3 cm thick11 and place them little by little, spaced apart, on a baking tray covered with parchment paper.
Step 12
Let them rise for 30 minutes in a sheltered place12, then brush them with egg yolk beaten with a drop of milk and bake in a static oven preheated to 180° for around 25 minutes.
Step 13
Mix 3 tablespoons of icing sugar with 2 tablespoons of water, remove the brioches from the oven and brush them with syrup13. Then bake again for 5 minutes.
Step 14
Remove from the oven again, let the buns cool and sprinkle them with icing sugar. Serve14.
