Go Back
–+ servings

Sugar Raspberry Danish Bun

Rose
This Sugar Raspberry Danish Bun features soft, buttery yeast dough swirled with vibrant raspberry jam and finished with a light glaze and coarse sugar topping. Perfect for brunch, holidays, or a comforting homemade bakery-style treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine European
Servings 8 servings
Calories 280 kcal

Equipment

  • large mixing bowl
  • measuring cups and spoons
  • Rolling Pin
  • baking sheet lined with parchment paper
  • stand mixer (optional) with dough hook attachment

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1/2 cup warm whole milk
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup raspberry jam or preserves
  • 1 teaspoon cornstarch (optional)
  • 2 tablespoons coarse sugar
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk (for glaze)

Instructions
 

  • In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk, softened butter, and egg. Mix until a soft dough forms. Knead by hand for 8–10 minutes (or 5–6 minutes with a dough hook) until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour until doubled.
  • Punch down the risen dough and roll into a 10 x 14-inch rectangle. Mix cornstarch into jam if needed. Spread jam evenly, leaving a border. Roll tightly into a log, slice lengthwise, twist halves together with cut sides up, and coil into a spiral. Transfer to parchment-lined baking sheet, cover, and rise 30 minutes.
  • Preheat oven to 350°F (175°C). Brush dough with milk and sprinkle coarse sugar on top. Bake 25–30 minutes until golden brown. Cool slightly. Mix powdered sugar with milk until smooth and drizzle over warm bun before serving.

Notes

Ensure milk temperature stays between 100–110°F to avoid killing the yeast. If jam is thin, mix with cornstarch to prevent leaking. Tent loosely with foil if browning too quickly. For best texture after freezing, glaze after reheating. Dough can be refrigerated overnight after kneading for enhanced flavor.

Nutrition

Calories: 280kcalCarbohydrates: 45gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 180mgPotassium: 95mgFiber: 2gSugar: 20gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg
Keyword brunch pastry, raspberry danish, raspberry pastry, sugar danish bun
Tried this recipe?Let us know how it was!