Let's Bake a Danish Pastry Wreath! | LIVE w/ Anna Olson

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

almond extract

💰Cheaper: vanilla extract

Vanilla extract is more commonly available.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

Melt 1/4 cup (60g) of unsalted butter and let it cool down.

In a mixing bowl, combine all-purpose flour, instant yeast, a touch of sugar, and a pinch of salt.

Stir the dry ingredients together with your finger.

Add kefir as the liquid ingredient. If you don't have kefir, substitute with half yogurt and half milk.

Once the butter has cooled, combine it with the kefir in the mixing bowl.

Start mixing the ingredients together using a stand mixer or electric beaters with a dough hook attachment. If mixing by hand, hold back about 1/2 cup (75g) of flour for kneading later.

Mix until the dough comes together, which should be soft but not sticky.

If kneading by hand, add the reserved flour gradually while kneading until the dough reaches the desired consistency.

Let the dough mix for about a minute until it softens up and comes together well.

Shape the dough into a ball and place it in a greased bowl, cover it, and let it rise until doubled in size, about 1-2 hours.

Once risen, roll out the dough and add the raspberry filling before shaping it into a wreath.

Place the shaped wreath into a greased cake pan or a bundt pan for the wreath shape.

Let the wreath rise again for about 30 minutes before baking.

Preheat the oven to the appropriate temperature for baking the wreath.

Bake the wreath until golden brown and cooked through, checking for doneness by tapping the bottom and listening for a hollow sound.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens