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Danish Braid with Ricotta and Berries

Nadia Galinova
Translated by
Nadia Galinova
Danish Braid with Ricotta and Berries
Image: marcheva14
1 / 4
60 min.
60 min.
120 min.
"An exceptional pastry with a fresh fruity taste and aroma, that will not leave you indifferent, not even the ladies on a diet"


  • instant dry yeast - 0.25 oz (7 g)
  • lukewarm water - 1/2 cup
  • eggs - 3 pcs. (room temperature)
  • honey - 1/4 cup
  • butter - 1/2 cup (room temperature)
  • flour - 3 cup
  • ricotta - 7 oz (200 g)
  • salt
  • crystal sugar - 1/3 tbsp.
  • vanilla extract - 1/2 tsp.
  • frozen berries - about 1.1 lb (500 g)
  • rum - 2 tbsp.
  • liqueur - 1 tbsp. (Amaretto or 1 drop of almond extract)
  • starch - 1 1/2 tbsp.
  • sugar - 3.5 oz (100 g)
  • egg white - for spreading
  • jam - optional for spreading the dough
  • brown sugar - for sprinkling

How to cook

- I have worked entirely with a mixer;

- Oven - 390°F (200°C);

- Baking paper;

- Flat tray.

Put the yeast, water, beaten eggs, honey, soft butter, salt and a little sugar in the bowl of the mixer. The flour is sifted and gradually added to the mixture to make a soft dough.

If the dough is too soft, you can add 3 to 4 tbsp. of flour. The ball of dough is placed in a greased bowl, wrapped with foil and left to rise for about 2 hours - mine took about 1 hour to rise in the oven at 90°F (30°C).


About 1.1 lb (500 g) of frozen berries are left for about 30 minutes at room temperature. They are placed in a pot with rum, liqueur or almond extract over moderate heat to slightly evaporate their water. Add the sugar, mixed with the starch or added through a strainer. Stir constantly, until mixture thickens - about 5 to 7 minutes. Remove it from heat and cool it completely.

The risen dough is rolled out into 0.4″ (1 cm) thick crust into a long rectangle on lightly floured baking paper and the top is also lightly floured. The dough is soft and fluffy. With your fingers, make a 2.5″ (7 cm) groove in the middle of it, which prevent the Ricotta and the jam from running out, if any is added - the jam is optional.

To understand exactly what needs to be done: after the dough is rolled out into a rectangle, with an index finger right in the middle, press small indentations in the middle like a path, this prevents the filling from running out. It is rolled out onto paper to make it easier to transfer into a flat tray.

The so-called path is spread with Ricotta, and if desired, put a thin layer of jam on it and lay the fruit richly on it.

The dough is cut into strips on both sides (about 0.8″ - 2 cm) and coated with egg white, so that they do not come off during baking. The strips are braided. Brush them with the egg white and sprinkle them with light brown sugar generously. Leave it to rise for about 20-30 minutes.

The sweet roll is baked at 390°F (200°C) for about 30 minutes, or until it is nicely browned.

The Danish Braid with Ricotta and Berries is very tasty!

Note: I have used frozen berries, but you can also use fresh ones, as they are processed in the same way. If the amount of fruit is more, the excess is put away.

The baking tray must be flat and large, because the pastry is large.

I did not use additional jam to spread the dough with the filling, because it is nice to feel the slightly sweet-sour taste of the fruit and the ricotta adds additional softness and density to the pastry.

I highly recommend it, it has a wonderful taste of fresh berries, soft and fluffy Ricotta and aroma of butter, essences of vanilla and a nice almond taste.

It can also be prepared with just cherries, morello cherries or other fruit of choice.


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