Name: Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 2 h 30 min
Cuisine: Danish
Ingredients: 500 g (4 cups) all-purpose flour; 70 g (⅓ cup) granulated sugar; 10 g (2 tsp) instant yeast; 1 tsp salt; 250 ml (1 cup) warm milk; 1 large egg; 75 g (5 tbsp) unsalted butter, softened; 225 g (8 oz) cream cheese, softened; 60 g (½ cup) powdered sugar; 1 tsp vanilla extract; 1 egg yolk; 1 ½ cups fresh or frozen blueberries; 2 tbsp sugar; 1 tbsp lemon juice; 1 tsp cornstarch mixed with 2 tsp water (slurry); 50 g (¼ cup) unsalted butter, cold and cubed; 50 g (¼ cup) granulated sugar; 75 g (½ cup) all-purpose flour; 1 egg beaten with 1 tbsp milk (egg wash); Powdered sugar, for dusting (optional)

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Introduction

Danish Carnival Buns with Vanilla Cheesecake Delight are a perfect treat for any occasion. Soft, fluffy buns filled with creamy vanilla cheesecake and topped with sweet blueberry compote and a buttery crumble make every bite irresistible. These buns bring a taste of Danish celebration right to your home kitchen.

The image shows a close-up of a small round pastry with a golden-brown crust that looks soft and slightly shiny. The pastry has a circle of crumbly light brown streusel topping around the edges. Inside, there is a creamy white filling with a smooth texture and several dark red cherries that look juicy and slightly cooked, placed on top of the cream. In the background, more similar pastries are slightly blurred. A woman's hand is holding the pastry gently from the side. The pastries rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g (4 cups) all-purpose flour
70 g (⅓ cup) granulated sugar
10 g (2 tsp) instant yeast
1 tsp salt
250 ml (1 cup) warm milk
1 large egg
75 g (5 tbsp) unsalted butter, softened
225 g (8 oz) cream cheese, softened
60 g (½ cup) powdered sugar
1 tsp vanilla extract
1 egg yolk
1 ½ cups fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tsp water (slurry)
50 g (¼ cup) unsalted butter, cold and cubed
50 g (¼ cup) granulated sugar
75 g (½ cup) all-purpose flour
1 egg beaten with 1 tbsp milk (for egg wash)

Instructions

Step 1: In a bowl, whisk together the flour, sugar, instant yeast, and salt.
Step 2: Add the warm milk, egg, and softened butter, mixing until a soft dough forms.
Step 3: Knead the dough for 8 to 10 minutes until it becomes smooth and elastic.
Step 4: Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
Step 5: Beat together the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth. Chill until ready to use.
Step 6: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer for 5 minutes until the berries release their juices.
Step 7: Stir in the cornstarch slurry and cook the mixture until it thickens. Allow to cool completely.
Step 8: Rub the cold butter, sugar, and flour together with your fingers until crumbly. Chill the crumble mixture.
Step 9: Punch down the risen dough and divide it into 10 to 12 equal pieces. Shape each piece into a ball.
Step 10: Place the balls onto a lined baking tray and flatten them slightly. Use your fingers or a spoon to make an indent in the center of each bun.
Step 11: Fill each indent with the chilled cheesecake filling, then add a spoonful of the blueberry compote on top. Sprinkle the crumble around the edges.
Step 12: Preheat your oven to 180°C (350°F). Brush the edges of the buns with the egg wash made from beaten egg and milk.
Step 13: Bake the buns for 18 to 22 minutes until they are golden brown and set.
Step 14: Allow the buns to cool slightly before serving. For an extra touch, dust with powdered sugar and enjoy warm.

Tips & Variations

Use fresh blueberries for the best flavor, but frozen works well too—just thaw and drain any excess liquid before cooking.
Try substituting the blueberries with raspberries or cherries for a different fruity twist.
For a richer dough, you can replace the milk with half milk, half cream.
If you prefer less sweetness, reduce the powdered sugar in the cheesecake filling slightly.
Make the blueberry filling a day ahead and refrigerate to develop deeper flavors.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. When reheating, warm gently in the oven or microwave until heated through to enjoy the best texture and flavor.

How to Serve

The image shows a close-up of several small round pastries with a golden-brown crust, each topped with a crumbly streusel layer. Inside the main pastry in the foreground, there is a creamy white filling surrounded by whole dark berries, likely blueberries, with a glossy look. A woman's hand is gently holding this pastry, pulling it slightly to show the gooey cream center and the soft, fluffy texture of the dough. All pastries rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, simply mix by hand using a large bowl and knead the dough on a floured surface until smooth and elastic. It may take a bit more time and effort, but the results will be just as delicious.

Can I prepare these buns ahead of time?

Absolutely! You can assemble the buns and keep them covered in the fridge overnight before baking. Just allow them to come to room temperature and rise slightly before placing them in the oven.