Raspberry Vanilla Swirls (Print Version)

# Ingredients:

01 - 150ml (2/3 cup) milk.
02 - 2 teaspoons instant yeast.
03 - 1 large egg.
04 - 1 egg yolk.
05 - 50 grams (1/4 cup) sugar.
06 - 1/2 teaspoon vanilla extract.
07 - 1/2 teaspoon salt.
08 - 375 grams (3 cups) all-purpose flour.
09 - 57 grams (4 tablespoons) unsalted butter, softened.
10 - 1 egg for wash.
11 - 150 grams (1 1/4 cup) raspberries.
12 - 75 grams (1/3 cup) granulated sugar for filling.
13 - Lemon zest (optional).
14 - Pinch of salt for filling.
15 - 57 grams (4 tablespoons) butter for filling.
16 - 36 raspberries for topping.
17 - 1 portion pastry cream.
18 - 118ml (1/2 cup) heavy cream (optional).

# Instructions:

01 - Make pastry cream ahead and chill.
02 - Warm milk to fingervarm, add yeast and let bloom 5-10 minutes.
03 - Combine eggs, sugar, vanilla, and salt, then add yeast mixture.
04 - Add flour and butter, knead 10-12 minutes until smooth.
05 - Cover and let rise 45 minutes until doubled.
06 - Cook raspberries, sugar, butter, and salt until reduced.
07 - Roll dough, spread filling, add zest, roll into log, cut 12 pieces.
08 - Let swirls rise 45 minutes, make depression in centers.
09 - Add pastry cream and raspberries, bake at 350°F for 15 minutes.

# Notes:

01 - Traditional Danish pastry.
02 - Make pastry cream ahead.
03 - Best served fresh.

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