Irresistible Cranberry Danish Braid Recipe in Just 2 Easy Steps

There’s something magical about the smell of freshly baked pastries filling the kitchen on a crisp morning. It’s the kind of moment that makes you slow down, pour a cup of coffee, and savor every bite. That’s exactly what my Cranberry Danish Braid brings to the table—a flaky, buttery pastry with a sweet-tart cranberry filling that’s impossible to resist.

This recipe holds a special place in my heart because it’s a tradition I started with my mom during the holidays. Every year, we’d wake up early, roll out the dough, and get creative with the braiding. The best part? Watching everyone’s faces light up when we brought it to the table. Whether it’s for breakfast, brunch, or dessert, this Cranberry Danish Braid is a showstopper that’s easier to make than you’d think. Trust me, once you try it, it’ll become a staple in your kitchen too!

Why You’ll Love This Cranberry Danish Braid

Oh, where do I even start? This Cranberry Danish Braid is one of those recipes that just works—every single time. Here’s why it’s about to become your new favorite:

• Easier than it looks: Don’t let the braiding intimidate you! The dough comes together in minutes, and the folding technique is simpler than it seems (I promise).
• Sweet-tart perfection: The cranberry jam gives just the right punch of tanginess against the buttery pastry. No bland pastries here!
• Total crowd-pleaser: It looks like something from a bakery, but it’s all you. Watch how fast it disappears at brunch.
• Versatile: Serve it warm for breakfast, at room temperature with coffee, or even as a dessert with vanilla ice cream. Yes, really.

Seriously, this braid is the edible equivalent of a cozy sweater—comforting, reliable, and always a good idea.

Ingredients for Cranberry Danish Braid

Okay, let’s talk ingredients—because the magic starts here! I’ve learned over the years that quality matters, especially with pastries. Here’s everything you’ll need, broken down so you can grab-and-go:

For the Dough:

• 2 cups all-purpose flour (spooned and leveled—no packing!)
• ¼ cup granulated sugar (just enough sweetness)
• ½ tsp salt (balances the flavors)
• ½ cup unsalted butter, cold and cubed (I pop mine in the freezer for 10 minutes first—trust me, cold butter = flaky layers)
• ¼ cup whole milk (cold is best)
• 1 large egg (room temp, lightly beaten)

For the Filling:

• ½ cup cranberry jam (homemade or store-bought—just make sure it’s thick!)

For the Icing:

• 1 cup powdered sugar (sifted to avoid lumps)
• 2 tbsp water or milk (add slowly—you want drizzle, not soup!)

That’s it! Simple, right? Now, let’s turn these into something incredible.

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this! Just grab these basics (you probably already have most of them):

• Mixing bowl (a medium-sized one works great)
• Pastry cutter or fork (for cutting in that cold butter—or just use your fingers in a pinch!)
• Rolling pin (or a wine bottle in a pinch—we’ve all been there)
• Baking sheet (lined with parchment paper to prevent sticking)
• Sharp knife or pizza cutter (for slicing those pretty braid strips)

See? Nothing crazy. Now let’s get baking!

How to Make Cranberry Danish Braid

Alright, let’s roll up our sleeves and make some pastry magic happen! I’ll walk you through each step—just like I do when teaching my kids. It’s easier than you think, and so worth it.

Preparing the Dough

First things first: preheat your oven to 375°F (190°C). Cold dough + hot oven = flaky perfection. Now, grab that bowl with your flour, sugar, and salt. Toss in your ice-cold butter cubes (seriously, no shortcuts here—cold butter is your best friend).

Use a pastry cutter or two forks to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits. Don’t overmix! Those butter flecks? They’ll create layers as they melt. Now drizzle in the milk and egg, then stir just until the dough comes together. It’ll be slightly sticky—that’s okay! Turn it onto a floured surface and gently knead 3-4 times to smooth it out. Wrap it in plastic and let it rest 10 minutes (this relaxes the gluten for easier rolling).

Shaping and Filling the Braid

Time for the fun part! Roll the dough into a 12×8-inch rectangle (no need to be perfect—rustic is charming). Spoon the cranberry jam down the center third, leaving 1 inch at the ends bare. Now, grab that sharp knife and cut 1-inch diagonal strips along both sides, like fringe. Fold the top and bottom ends over the filling first, then crisscross the strips over the jam, alternating sides like a braid. Press the ends lightly to seal. Ta-da! It’s okay if some jam peeks through—it’ll caramelize beautifully.

Baking and Icing

Carefully slide your braid onto a parchment-lined baking sheet. Bake for 20-22 minutes until golden brown—rotate the pan halfway for even color. While it cools slightly, whisk the powdered sugar and water (or milk) for the icing. Start with 1 tbsp liquid and add more drop by drop until it’s thick but drizzle-able. Zigzag it over the warm braid and let it set for a few minutes. Pro tip: The jam will be molten-hot right out of the oven, so resist cutting for 10 minutes (I know, torture!).

Now step back and admire your handiwork. That gorgeous, glossy braid? You made that. And trust me, it tastes even better than it looks.

Tips for the Perfect Cranberry Danish Braid

Want to make sure your Cranberry Danish Braid turns out absolutely flawless? Here are my tried-and-true tips to nail it every time:

• Keep it cold: Chill your butter and milk before using them. Cold ingredients = flaky layers. If the dough feels warm while rolling, pop it in the fridge for 10 minutes.
• Don’t overfill: Resist the urge to pile on extra jam. Too much filling can leak out and make the braid soggy. Stick to about ½ cup—it’s the perfect amount.
• Even strips: When cutting the dough for braiding, try to make the strips as even as possible. It’s not just for looks—it helps the braid bake evenly.
• Seal the ends: Press the top and bottom edges firmly to seal the filling inside. No one wants a jam explosion in the oven!
• Let it cool: I know it’s tempting, but wait 10 minutes before slicing. This lets the jam set and prevents a messy cut.

Follow these, and you’ll have a braid that’s as beautiful as it is delicious!

Cranberry Danish Braid Variations

One of my favorite things about this recipe? How easy it is to make it your own! Here are some delicious twists I’ve tried (and loved):

• Citrus kick: Add a teaspoon of orange or lemon zest to the icing for a bright, fresh flavor that pairs perfectly with the tart cranberries.
• Nutty twist: Stir ½ teaspoon almond extract into the dough—it gives the pastry a subtle marzipan-like richness that’s absolutely dreamy.
• Spiced version: Mix ¼ teaspoon cinnamon or cardamom into the flour for a warm, cozy note that’s perfect for the holidays.
• Berry swap: No cranberry jam? Raspberry or blackberry preserves work beautifully too—just keep the amount the same.

The best part? You can’t go wrong. Experiment and find your family’s favorite!

Serving and Storing Cranberry Danish Braid

Oh, serving this braid is half the fun! I always slice it while it’s still slightly warm—that’s when the pastry is at its flakiest and the jam is just gooey enough. A dusting of powdered sugar or that drizzle of icing? Chef’s kiss! If you’ve got leftovers (unlikely, but just in case), pop them in an airtight container at room temp for up to 2 days. Pro tip: Revive day-old slices by warming them in a 300°F oven for 5 minutes—it’ll taste fresh-baked all over again.

Cranberry Danish Braid FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe (and trust me, I’ve heard them all):

Can I use frozen cranberries instead of jam?
Absolutely! Just simmer 1½ cups frozen cranberries with ½ cup sugar and 2 tbsp water until thick (about 10 minutes). Let it cool completely before using—you’ll need about ½ cup of this homemade filling.

How do I prevent a soggy bottom?
Two tricks: First, make sure your jam isn’t too runny (thicker is better). Second, bake on the middle rack—that extra air circulation helps crisp up the pastry.

Can I make this ahead?
You bet! Prep the braid up to the baking step, then wrap tightly and refrigerate overnight. Bake straight from the fridge—just add 2-3 extra minutes.

My braid unraveled—what went wrong?
No worries! Probably just needed tighter folds. Next time, press the strips firmly after crossing them. Still tastes amazing, even if it’s “rustic.”

Can I freeze leftovers?
Yes! Freeze slices wrapped in foil for up to a month. Reheat at 350°F for 10 minutes—skip the icing until after reheating.

Nutritional Information

Just so you know what you’re biting into, here’s the scoop per slice (based on 8 servings):

• Calories: 280
• Fat: 12g
• Carbs: 38g
• Sugar: 18g
• Protein: 4g

Of course, these are estimates—your exact numbers might dance a bit depending on jam sweetness or butter brands. But hey, we’re here for the joy of baking, not math class!

Now go make this Cranberry Danish Braid and tell me how it turns out in the comments. Did you add orange zest? Try almond extract? I want to hear all about your delicious twists!

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