Blueberry Cheesecake Danish Buns Recipe

ByMaya bella
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Introduction

These Blueberry Cheesecake Danish Buns are a delightful treat, combining soft, buttery dough with a creamy cheesecake filling and fresh blueberries. Perfect for breakfast or a sweet snack, they bring a touch of bakery magic right into your kitchen.

The image shows seven round sweet buns arranged on a white plate, with a white marbled surface beneath. Each bun has a golden-brown outer layer with a soft, fluffy texture. The top center of each bun is filled with a smooth creamy layer, which is white in color and slightly sunken into the dough. Scattered on the cream top are several small dark purple blueberries, some showing juice stains blending with the cream. A light dusting of powdered sugar covers parts of the buns, adding a delicate white frosting effect. Some blueberries are also scattered on the marbled surface near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 370 grams all-purpose flour
  • 50 grams sugar
  • 180 ml milk
  • 12 grams dry yeast
  • 12 grams honey
  • 2 egg yolks
  • 6 grams salt
  • 60 grams butter
  • 260 grams cream cheese
  • 60 grams sugar (for filling)
  • 20 grams cornstarch
  • Zest of 1 lemon
  • Egg wash (1 egg beaten with a little water)
  • Blueberries, to taste
  • Powdered sugar, for dusting

Instructions

  1. Step 1: In a bowl, combine the flour, sugar, milk, dry yeast, honey, and egg yolks. Mix well to start blending all the ingredients.
  2. Step 2: Add the salt and begin kneading the dough.
  3. Step 3: Gradually incorporate the butter while continuing to knead until the dough absorbs all the butter and becomes smooth.
  4. Step 4: Cover the dough with cling film and let it rise for 90 minutes, or until it has doubled in size.
  5. Step 5: After rising, divide the dough into 9 equal pieces and shape each piece into a ball.
  6. Step 6: Place the balls on a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 40 minutes.
  7. Step 7: Meanwhile, prepare the filling by mixing the cream cheese, sugar, cornstarch, and lemon zest in a bowl until smooth. Transfer this mixture into a piping bag.
  8. Step 8: After the second rise, press the center of each bun gently with a glass cup to create an indentation.
  9. Step 9: Brush the buns with egg wash, then pipe the cream cheese filling into the indentations.
  10. Step 10: Top each bun with at least four blueberries.
  11. Step 11: Bake the buns in a preheated oven at 360°F (180°C) for 25 minutes.
  12. Step 12: Once baked, let the buns cool slightly to room temperature before dusting them with powdered sugar.
  13. Step 13: Serve and enjoy your homemade Blueberry Cheesecake Danish Buns!

Tips & Variations

  • Use full-fat cream cheese for a richer filling.
  • For added flavor, stir in a teaspoon of vanilla extract into the cream cheese filling.
  • You can substitute blueberries with raspberries or chopped strawberries for a different berry twist.
  • Make sure the butter is at room temperature for easier incorporation into the dough.

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 3 months. Reheat gently in a low oven or microwave before serving.

How to Serve

The image shows a tray with eight round buns arranged closely in two rows on a white marbled surface. Each bun is golden brown with a shiny crust and has a small circular well in the center filled with dark purple blueberries mixed with white cream. The texture of the buns looks soft and slightly glossy. Scattered blueberries are visible around the buns on the tray, and in the top left corner, there is a small white basket filled with fresh blueberries. A grey cloth is casually folded on the right side near the tray. The setting gives a fresh and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should dissolve active dry yeast in the warm milk and let it sit until foamy before mixing it with the other ingredients.

Can I prepare the dough or filling in advance?

Yes, you can make the dough a day ahead and refrigerate it after the first rise. The filling can also be prepared a day ahead and stored in the refrigerator.

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Blueberry Cheesecake Danish Buns Recipe

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★★★★★

4.4 from 118 reviews

Blueberry Cheesecake Danish Buns are soft, fluffy buns filled with a creamy lemon-zested cheesecake filling and topped with fresh blueberries. These sweet pastries boast a tender yeast dough enriched with butter and egg yolks, baked to golden perfection and dusted with powdered sugar for a delightful treat perfect for breakfast or dessert.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 9 buns 1x
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Dough

  • 370 grams all-purpose flour
  • 50 grams sugar
  • 180 ml milk
  • 12 grams dry yeast
  • 12 grams honey
  • 2 egg yolks
  • 6 grams salt
  • 60 grams butter

Filling

  • 260 grams cream cheese
  • 60 grams sugar
  • 20 grams cornstarch
  • Zest of 1 lemon

Topping and Finishing

  • Egg wash (1 egg beaten with a splash of water)
  • Blueberries, to taste
  • Powdered sugar, for dusting

Instructions

  1. Combine Ingredients: In a large bowl, mix all-purpose flour, sugar, milk, dry yeast, honey, and egg yolks to begin forming the dough.
  2. Blend Ingredients: Stir the mixture thoroughly to blend the ingredients evenly.
  3. Add Salt and Knead: Incorporate salt into the mixture and start kneading the dough, working it until smooth.
  4. Add Butter Gradually: Slowly add softened butter while continuing to knead until the dough fully absorbs the butter and becomes elastic.
  5. First Proof: Cover the dough with cling film and let it rise in a warm place for 90 minutes or until doubled in size.
  6. Divide Dough: Once risen, punch down the dough and cut it into 9 equal pieces.
  7. Shape Balls: Form each piece into a smooth ball.
  8. Second Proof: Place the dough balls on a baking tray lined with parchment paper. Cover with a cloth and let rise for another 40 minutes.
  9. Prepare Filling: In a separate bowl, combine cream cheese, sugar, cornstarch, and lemon zest. Mix with a spatula until smooth, then transfer the filling into a piping bag.
  10. Create Indentation: After the second rise, press the center of each bun with a glass cup to form an indentation for the filling.
  11. Apply Egg Wash: Brush each bun evenly with the egg wash to promote browning.
  12. Fill Buns: Pipe the cream cheese filling evenly into the indentations of each bun.
  13. Add Blueberries: Top each bun with at least four fresh blueberries, pressing slightly into the filling.
  14. Bake: Bake the buns in a preheated oven at 360°F (180°C) for 25 minutes until golden brown and cooked through.
  15. Cool and Dust: Allow the buns to cool slightly to room temperature, then dust them with powdered sugar.
  16. Serve: Enjoy the blueberry cheesecake Danish buns fresh as a breakfast treat or dessert.

Notes

  • Ensure the milk is warm but not hot to activate the yeast properly.
  • Butter should be softened to room temperature for easier incorporation into the dough.
  • Allow sufficient rising time for a light and fluffy texture in the buns.
  • Use fresh blueberries for the best flavor and appearance.
  • These buns are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Keywords: blueberry cheesecake buns, Danish pastry, yeast buns, cream cheese filling, blueberry pastry, breakfast buns, sweet buns

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