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Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe

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★★★★★

4.7 from 144 reviews

Danish Carnival Buns with Vanilla Cheesecake Delight are soft, fluffy buns filled with a creamy vanilla cheesecake mixture and topped with a luscious blueberry compote and crumbly streusel. These delightful buns combine tender dough, rich cheesecake filling, fresh blueberry topping, and a crunchy crumbly finish perfect for a festive breakfast or dessert treat.

Ingredients

Scale

Dough

  • 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

Vanilla Cheesecake Filling

  • 225 g (8 oz) cream cheese, softened
  • 60 g (½ cup) powdered sugar
  • 1 tsp vanilla extract
  • 1 egg yolk

Blueberry Compote

  • 1 ½ cups fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 2 tsp water (slurry)

Streusel Topping

  • 50 g (¼ cup) unsalted butter, cold and cubed
  • 50 g (¼ cup) granulated sugar
  • 75 g (½ cup) all-purpose flour

Finishing

  • 1 egg beaten with 1 tbsp milk (egg wash)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt until evenly combined.
  2. Form Dough: Add the warm milk, egg, and softened butter to the dry ingredients, mixing until a soft dough forms. This helps hydrate the flour and activate the yeast.
  3. Knead Dough: Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky, which ensures good gluten development.
  4. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and leave it to rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until the mixture is smooth and creamy. Chill while preparing other components.
  6. Make Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Allow to simmer for about 5 minutes until the berries release their juices.
  7. Thicken Compote: Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.
  8. Prepare Streusel Topping: Rub together the cold cubed butter, granulated sugar, and flour using your fingertips until the mixture becomes crumbly. Chill the streusel in the refrigerator until ready to use.
  9. Shape Buns: Punch down the risen dough to release gas. Divide it into 10 to 12 equal pieces and shape each into a smooth ball.
  10. Form Indents: Arrange the dough balls on a lined baking tray, flatten each slightly, then use your fingers or the back of a spoon to make an indent in the center of each bun, creating a well for the fillings.
  11. Fill Buns: Spoon a generous amount of the vanilla cheesecake filling into each indent, followed by a spoonful of the cooled blueberry compote. Sprinkle the streusel topping around the edges of the filling.
  12. Preheat Oven and Apply Egg Wash: Preheat your oven to 180°C (350°F). Brush the edges of the buns with the beaten egg and milk mixture to encourage a golden brown finish.
  13. Bake: Bake the buns in the preheated oven for 18 to 22 minutes, or until they turn golden brown and the filling is set but not browned.
  14. Cool and Serve: Allow the buns to cool slightly on a wire rack. Serve warm, dusted with powdered sugar if desired for an extra festive touch. Enjoy!

Notes

  • Ensure the milk is warm, not hot, to avoid killing the yeast.
  • Kneading the dough properly is key for light, fluffy buns.
  • The blueberry compote can be made ahead and kept refrigerated.
  • Use fresh or frozen blueberries interchangeably according to availability.
  • For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
  • The buns are best enjoyed the same day but can be stored in an airtight container for up to two days.
  • Reheat gently before serving to restore softness.

Keywords: Danish buns, carnival buns, cheesecake filled buns, blueberry compote buns, streusel topping buns, breakfast pastries

Find it online: https://victoriablair.com/danish-carnival-buns-with-vanilla-cheesecake-and-blueberry-filling-recipe/