Braided Raspberry Danish Made Stepwise

• In a small bowl, combine 2/3 cup of warm milk (about 110°F) and the package of dry active yeast. Let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, whisk together 2 2/3 cups of flour, 1/3 cup sugar, and 1/4 teaspoon salt. Create a well in the center and add the activated yeast mixture, 1 egg, and 1/3 cup melted butter. Mix until dough begins to form.
• Transfer dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if dough is sticky.
• Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
• While dough rises, prepare raspberry filling by rinsing fresh raspberries or thawing frozen raspberries and draining excess liquid. Optionally sweeten with 1 tablespoon sugar.
• Punch down risen dough and roll out on floured surface into a large rectangle about 1/4 inch thick. Cut slits along sides leaving center intact for filling.
• Spread raspberries evenly down the center of the dough rectangle, being careful not to overfill.
• Braid the Danish by folding strips of dough over the filling, alternating sides. Press edges gently to seal.
• Transfer braided Danish to a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
• Preheat oven to 375°F. Whisk together remaining egg yolk and 1 teaspoon water, then brush over Danish for golden finish.
• Bake Danish for 20-25 minutes until golden brown and aromatic.
• Cool on wire rack for a few minutes before slicing. Serve warm or at room temperature.