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A raspberry brioche danish with a raspberry glaze on a plate with fresh raspberries. The plate is next to an open 12oz. can of Klarbrunn Raspberry sparkling water. Small felt dolls of mice are standing upright next to the Klarbrunn Raspberry can. The female mouse is white, wearing a pink and white polka dot dress and holding a long stem pink felt rose. The male mouse is brown and wearing a red sweater.

Raspberry Brioche Danishes

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12

Ingredients
  

For the Brioche Dough

  • Klarbrunn Raspberry Sparkling Water for serving
  • 4 cups All Purpose Flour
  • ½ cup Granulated Cane Sugar
  • 2 ¼ tsp. Instant Yeast
  • 1 ¼ cup Warm Milk
  • 1 large Egg beaten
  • 1 Egg Yolk
  • 3 tbsp. Unsalted Butter softened, cubed

For the Filling

  • 1 cup Raspberry Jam
  • 8 oz. Cream Cheese softened (optional)

For the Glaze

  • 1 ½ cups Powdered Sugar
  • 1 tbsp. Finely Crushed Dried Raspberries or raspberry jam
  • 1 tsp. Vanilla Extract
  • 2-3 tbsp. Milk
  • Pinch of Salt

Instructions
 

To Make the Brioche Dough

  • In the bowl of a stand mixer, add the flour, sugar, yeast, egg, egg yolk, and milk. Using the hook attachment, mix on LOW speed for 2-3 minutes. Add the cubed softened butter and knead until a soft and pliable dough, about an additional 3-4 minutes.
  • Transfer the dough to a greased bowl, cover with saran wrap, and set aside in a warm environment for 1-2 hours, until doubled in size.
  • Preheat the oven to 375F. Line a rimmed baking pan with parchment paper.
  • Once risen, turn out the dough on a clean surface to divide into 8-12 equal pieces. Roll into tight balls, then loosely cover and let rest for 20-30 minutes.

To Assemble

  • Press your fingers along to create a 1/2″ circular edge for each dough ball. Gently stretch out the center until about 1/4″ thick. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.
  • Evenly distribute the (optional) softened cream cheese and raspberry jam to your liking in the centers of each Danish.
  • Brush the edges with the beaten egg along the edges and (optional) center.
  • Bake for 20-30 minutes, rotating the pan halfway through, until edges are deeply golden and centers are set. Let rest at least 10 minutes.

To Make the Glaze

  • Whisk all ingredients together until smooth. Drizzle on top of each danish to be enjoyed with Klarbrunn Raspberry Sparkling Water!