Danish raspberry pastry

Ingredients for 16 servings:

• 21 g fresh yeast
• 50 g sugar
• 2 tbsp water, lukewarm
• 500 g flour
• ½ tsp salt
• 230 g milk
• 1 egg yolk
• 100 g butter, soft
• 125 g milk
• 15 g sugar
• 1 tsp vanilla sugar
• 10 g egg yolk
• 15 g cornstarch
• 150 g raspberries, frozen
• 1 tsp lemon juice
• 30 g sugar
• 1 tsp vanilla sugar
• 5 g cornstarch
• 25 g water, cold
• 75 g powdered sugar
• 3 tsp milk
• 12 raspberries, freeze-dried

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Mix the fresh yeast with the sugar and water. Knead the yeast-water mix with the flour, salt, milk, egg yolks, and softened butter. Knead the dough for about 10 minutes until smooth. Then let it rise in a covered bowl in a warm place for about 1 hour, until it has at least doubled in size. Bring 2/3 of the milk to a boil in a saucepan. Mix a small portion of the milk with the sugar, vanilla sugar, egg yolks, and cornstarch. Add the pudding mix to the boiling milk and heat, stirring constantly, until the pudding thickens. Transfer the finished pudding to a shallow dish, cover with plastic wrap, and let cool completely. Bring the raspberries to a boil in a saucepan with the lemon juice, sugar, and vanilla sugar, then puree until smooth. Mix the water and cornstarch and add to the raspberry mixture. Simmer the mixture, stirring constantly, until it thickens. Then transfer the raspberry filling to a shallow dish, cover, and let cool completely. Divide the yeast dough into 16 equal balls (60 g each) and place them on a baking tray with some space between them. Let the balls prove for a further 30 minutes in a warm place. Using the base of a small glass (ø approx. 4 cm), make a well in the center of each yeast ball. Fill with custard and raspberries. Preheat the oven to 180 °C (top/bottom heat) and bake the Danishes for 16-18 minutes until golden brown. Mix the icing sugar with the milk to make a glaze. Decorate the edges of the Danishes with the glaze. Crumble the freeze-dried raspberries and sprinkle over the glaze. Serve the pastries warm or cold.