Lagkagesnegle (Raspberry Swirls with Vanilla Pastry Cream) 

 Lagkagesnegle (Raspberry Swirls with Vanilla Pastry Cream) 

Treat yourself to these delicious Raspberry Swirls, filled with creamy vanilla pastry cream! Perfect for a sweet breakfast or a delightful dessert. Here’s how to make them:

Ingredients:

For the Dough:

150 ml (2/3 cup) milk
2 tsp instant yeast (or 2.25 tsp active dry yeast, 17.5g fresh yeast)
1 large egg
1 egg yolk
50 grams (1/4 cup) sugar
1/2 tsp vanilla extract (or vaniljesukker if you have it!)
1/2 tsp salt
375 grams (3 cups) all-purpose flour
57 grams (4 tbsp) unsalted butter, softened
1 egg for egg wash
For the Filling:

150 grams (1 1/4 cup) fresh or frozen raspberries
75 grams (1/3 cup) granulated sugar
Lemon zest (optional)
Pinch of salt
57 grams (4 tbsp) unsalted butter
For the Topping:

36 raspberries (3 per pastry)
1 portion kagecreme (you can cut the recipe in half for just enough!)
118 ml (1/2 cup) heavy whipping cream (optional)
Instructions:

Prepare the Dough:
In a small saucepan, warm the milk until lukewarm. Remove from heat and sprinkle the yeast over the milk. Let it sit for about 5 minutes until frothy.
In a large bowl, whisk together the egg, egg yolk, sugar, vanilla extract, and salt. Add the yeast mixture and mix well.
Gradually add the flour and softened butter, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Make the Filling:
In a saucepan, combine the raspberries, sugar, lemon zest (if using), and a pinch of salt. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
Roll Out the Dough:
Once the dough has risen, roll it out on a floured surface into a rectangle (about 12x18 inches). Spread the raspberry filling evenly over the dough.
Shape the Pastries:
Roll the dough tightly from the long side to form a log. Cut into 12 equal pieces and place them cut-side up on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
Preheat the Oven:
Preheat your oven to 375°F (190°C). Brush the tops of the pastries with the egg wash.
Bake:
Bake for 20-25 minutes or until golden brown. Let cool slightly.
Top and Serve:
Top each pastry with 3 fresh raspberries and a dollop of kagecreme. If desired, whip the heavy cream and pipe it on top for an extra treat!