Lemon-Raspberry Danish with Mascarpone

cooking.nytimes.com

McBriguez

subheading: FOR THE DOUGH:

1 cup/240 milliliters whole milk

3 cups/385 grams all-purpose flour

¼ cup/50 grams granulated sugar

2 teaspoons instant yeast

½ teaspoon fine sea salt

1 large egg, at room temperature

Nonstick spray, as needed

subheading: FOR THE FILLING AND FINISHING:

2 ½ ounces/70 grams mascarpone cheese (about ⅓ cup)

2 ounces/55 grams cream cheese, at room temperature

¾ cup/90 grams confectioners’ sugar

1 large egg white

¼ cup/70 grams lemon curd

Zest of 1 lemon (about 1 tablespoon), optional

½ teaspoon vanilla extract

6 ounces/170 grams fresh raspberries

1 egg

subheading: FOR THE GLAZE:

1 cup/125 grams confectioners’ sugar

2 tablespoons lemon juice

Whole milk, as needed

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer