In a mixing bowl, mix together whole milk, all-purpose flour, granulated sugar, instant yeast, fine sea salt, and one large egg until a dough forms.

On a floured surface, knead the dough for about 5 minutes, until it's smooth and elastic. Let it rise in a warm place until doubled in size, approximately 1 hour.

Lightly flour your surface and roll out the risen dough into a rectangle, about 1/4 inch thick.

In a separate bowl, mix mascarpone cheese, cream cheese, confectioners’ sugar, one large egg white, lemon curd, lemon zest (if using), and vanilla extract until creamy and well combined.

Evenly spread the filling over the rolled-out dough, then sprinkle fresh raspberries on top.

Fold the dough over, forming a log shape, and slice it into pieces. Place these on a parchment-lined baking sheet.

Allow the slices to rise for another 30 minutes, until they are puffed up and airy.

Gently brush the tops of the Danish slices with the remaining beaten large egg.

Preheat your oven to 350°F (175°C) and bake the Danish for 25-30 minutes, until golden brown.

Mix confectioners’ sugar with lemon juice and enough whole milk to get a drizzle-able consistency. Once the Danish cools slightly, drizzle the glaze over the top.