Description
Soft, golden brioche danishes filled with sweet cream cheese, topped with glossy blueberries, buttery streusel, and a vanilla glaze. These bakery-style pastries are fluffy, rich, and perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine salt
- 3/4 cup whole milk, warmed
- 3 large eggs, divided
- 10 tablespoons unsalted butter, softened and divided
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups fresh blueberries
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 2 tablespoons light brown sugar
- 1/4 cup all-purpose flour, for streusel
- 1 to 2 tablespoons milk, for glaze
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together 4 cups all-purpose flour, granulated sugar, instant yeast, and salt. Add the warmed milk, 2 eggs, and 8 tablespoons softened butter. Mix into a soft dough, then knead for 8 to 10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 to 1 1/2 hours.
- Make the blueberry topping by cooking the blueberries with 2 tablespoons of the powdered sugar, cornstarch, and lemon juice in a small saucepan over medium heat for 4 to 5 minutes, until thickened. Cool completely.
- In a medium bowl, beat the cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until smooth.
- Divide the risen dough into 8 equal pieces and shape into rounds. Place them on the prepared baking sheet and flatten the centers slightly, leaving a thicker border around the edges.
- Spoon the cream cheese filling into the center of each round, then top with the cooled blueberry mixture.
- Make the streusel by rubbing together the 1/4 cup all-purpose flour, light brown sugar, and remaining 2 tablespoons softened butter. Sprinkle over the danishes.
- Beat the remaining egg and brush it lightly around the exposed dough edges.
- Bake for 20 to 24 minutes, until puffed and deeply golden.
- Let cool for 10 minutes. Stir together the remaining 3/4 cup powdered sugar, remaining 1 teaspoon vanilla extract, and 1 to 2 tablespoons milk to make a glaze. Drizzle over the warm danishes before serving.
Notes
- Chill the dough briefly if it feels too soft to shape.
- Cool the blueberry topping before adding it to the dough so the pastries keep their shape.
- For best texture, serve slightly warm or reheat gently before eating.
- Mascarpone can be used in place of cream cheese for a milder filling.
Nutrition
- Serving Size: 1 danish
- Calories: 410
- Sugar: 20g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: brioche danishes, blueberry cream cheese pastries, homemade danish, soft brioche pastry, breakfast pastry, brunch pastry