Bake Raspberry Danish with Raspberry Filling - Baker Recipes

Ingredients

• 1 package (2.5 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1 cup milk, warmed (110°F)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1 cup fresh raspberries (or frozen, thawed and drained)
• 1/3 cup granulated sugar for filling
• 2 tbsp cornstarch for filling
• Zest of one lemon
• 1 cup powdered sugar for glaze
• 2–3 tbsp milk or heavy cream for glaze
• Optional: A few drops of vanilla extract