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Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote

Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote
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Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote are a delightful sweet treat that perfectly balance the tender, pillowy texture of traditional Danish buns with creamy vanilla cheesecake and vibrant, tangy blueberry compote. Ideal for festive gatherings, brunches, or cozy afternoons, this recipe offers a harmonious blend of rich, fresh, and fruity flavors in a visually stunning presentation.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F / 43°C)
  • ⅓ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs

Vanilla Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Blueberry Compote

  • 2 cups fresh or frozen blueberries
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch or arrowroot powder mixed with 2 tablespoons water
  • 2 tablespoons water

Finishing

  • Powdered sugar for dusting

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (43°C) and dissolve the active dry yeast in it. Let it rest until frothy, about 5-10 minutes. In a mixing bowl, combine the flour, sugar, salt, softened butter, eggs, and the yeast mixture. Knead the dough by hand or with a mixer until smooth and elastic. Cover and let rise in a warm place until doubled in size, approximately 1 hour.
  2. Make the Vanilla Cheesecake Filling: While the dough rises, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Ensure the filling is thick yet spreadable for easy assembly.
  3. Prepare the Blueberry Compote: In a saucepan over medium heat, combine the blueberries, sugar, lemon juice, and water. Cook, stirring occasionally, until the berries break down and release juices. Stir in the cornstarch slurry and cook until thickened to a syrupy consistency. Remove from heat and cool completely before using to prevent melting the cheesecake filling.
  4. Assemble the Buns: After the dough has risen, punch it down and divide it into equal portions. Roll each piece into a flat round shape. Place a generous dollop of the vanilla cheesecake filling in the center, then add a spoonful of blueberry compote on top. Carefully fold the edges over the filling or create a swirl pattern. Arrange the buns on a baking sheet lined with parchment paper.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Allow the assembled buns to rest for a second rise for 15-20 minutes. Bake for 18-22 minutes or until golden brown. Remove from the oven and let cool slightly before dusting with powdered sugar and serving.

Notes

  • Use room temperature ingredients to ensure proper yeast activation and even dough rising.
  • Do not overfill the buns to prevent leakage during baking.
  • Allow sufficient rising time for the lightest texture and best flavor.
  • Make sure the blueberry compote is thick enough to avoid soggy buns.
  • Cool the buns slightly before adding additional toppings to preserve texture and appearance.

Nutrition

Keywords: Danish buns, vanilla cheesecake, blueberry compote, carnival buns, sweet bread, dessert buns, blueberry dessert

Find it online: https://lillysplate.com/danish-carnival-buns-with-vanilla-cheesecake-blueberry-compote/