1. Preparing the Kagecreme

Before you begin with the dough, it’s best to prepare the Kagecreme (vanilla pastry cream) ahead of time. This will need to chill in the fridge while the dough rises and can be stored for up to 24 hours.

• Follow your Kagecreme recipe or use the one provided by Skandibaking, but remember, the amount produced may be more than needed for this recipe, so feel free to cut it in half.

2. Activating the Yeast

The key to a light, fluffy dough is ensuring your yeast is active. Warm the milk (not hot—just “finger warm”) and stir in the yeast. Allow the mixture to rest for about 5-10 minutes. You’ll know the yeast is active when it begins to froth and bubble. If it doesn’t, check your yeast’s expiration date and start fresh.

3. Making the Dough

In a large bowl, whisk together the egg, egg yolk, sugar, vanilla extract, and salt. Add the milk and yeast mixture, whisking to combine, and then gradually add the flour. Mix in the softened butter and stir with a wooden spoon until the dough begins to come together.

Once the dough starts to form, knead it on a floured surface for about 10-12 minutes, or until it is smooth and elastic. If you’re using a stand mixer, this process can be done more easily. The dough should be soft but not sticky. Cover the dough with a clean towel or plastic wrap and let it rise for 45 minutes, or until doubled in size.

4. Preparing the Raspberry Filling

While the dough rises, prepare the raspberry filling. In a saucepan over medium-low heat, combine the raspberries, sugar, butter, and a pinch of salt. Cook, stirring occasionally, until the raspberries break down and release most of their liquid. Allow the mixture to cool, either at room temperature or in the fridge to speed up the process.

5. Shaping the Swirls

Once your dough has risen, turn it out onto a floured surface and shape it into a rough rectangle. Roll the dough into a rectangle about 0.5 cm thick. Spread the cooled raspberry filling evenly across the surface, then optionally grate some lemon zest over the top for added freshness.

Carefully roll the dough up from the shorter edge to form a log. Cut the log into 12 equal pieces, each about 1-1.5 inches thick. Place the swirls on two baking sheets, covering them loosely with plastic wrap or a clean towel. Let the swirls rise for another 45 minutes, until they puff up.

6. Baking and Finishing the Pastries

Preheat your oven to 350°F (175°C). Once the swirls have risen, brush the tops with an egg wash for a golden, shiny finish. Gently press down in the center of each swirl to create a small indentation—this will hold the pastry cream when added.

Add about one tablespoon of Kagecreme to each swirl and top with three fresh raspberries. Bake for 15 minutes, or until the edges are golden brown and the bottoms are nicely browned as well. Remove the pastries from the oven and let them cool on a wire rack.