Christmas Doughball Danish

Get festive this winter and treat your customers to this quick and easy breakfast option. Using Kara doughballs, this recipe brings a new twist on the traditional serving suggestion.

30 Mins



500g Kara doughballs

60g icing sugar

2tsp water

½ tsp vanilla extract

60g icing sugar

200g Christmas conserve

50g pecans, plus a few extra, chopped

200g strawberry or raspberry jam



To prepare the doughballs, follow stages 1-4 in our brochure here.

Place each Danish on a lined baking tray and place in a preheated oven for 20 minutes, or until golden.

Christmas Conserve Danish

For half of the dough square, place one large tbsp. of Christmas conserve in the centre then pull the four corners over and pinch to seal.

Combine icing sugar, vanilla extract and water to form a light icing and drizzle over the Danish before serving.

Cranberry & Pecan

Blitz 40g pecans until fine, then stir into the jam of your choice.

Cut each square of dough almost to the middle from each corner, and place one tsp of filling into the centre.

Gently fold each point over and press in the middle.

Drizzle with icing sugar and chopped pecans before serving.

This recipe uses

Doughballs: 500g


Doughballs: 500g

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