Description
These fluffy brioche danishes are filled with creamy vanilla bean filling, wild blueberries, and topped with a cinnamon coffee cake crumb. Finished with a sweet glaze, they’re perfect for breakfast, brunch, or a sweet treat anytime!
Ingredients
Scale
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For the Brioche Dough:
- 4 cups all-purpose flour
- ½ cup granulated cane sugar
- 2 ¼ tsp instant yeast
- 1 ¼ cups warm milk
- 1 large egg, beaten
- 1 egg yolk
- 3 tbsp unsalted butter, softened and cubed
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For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ¼ cup whole milk
- 2 tsp vanilla bean paste
- 2 cups frozen wild blueberries
- 1 egg, beaten (for brushing edges)
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For the Coffee Cake Crumb:
- ⅓ cup brown sugar
- ¾ cup all-purpose flour
- 2 tsp ground cinnamon
- 6 tbsp butter, melted
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(Optional) For the Glaze:
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Pinch of salt
Instructions
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To Make the Brioche Dough:
- In the bowl of a stand mixer, combine flour, sugar, yeast, egg, egg yolk, and warm milk.
- Using the hook attachment, mix on low speed for 2–3 minutes until a dough begins to form.
- Add the softened butter cubes and knead on medium speed for 3–4 minutes until the dough is soft, pliable, and slightly sticky.
- Transfer the dough to a greased bowl, cover with plastic wrap, and set aside in a warm spot to rise for 1–2 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Once risen, turn the dough out onto a clean surface. Divide into 8–12 equal pieces and roll each into a tight ball. Set aside while preparing the filling.
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To Make the Filling:
- In a stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese on medium speed until smooth (1–2 minutes).
- Add powdered sugar, milk, and vanilla bean paste. Beat for 2–3 minutes until the filling is smooth and light.
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To Make the Coffee Cake Crumb:
- In a bowl, combine brown sugar, flour, cinnamon, and melted butter.
- Mix with a fork until the mixture resembles coarse crumbs.
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To Assemble the Danishes:
- Take each dough ball and press your fingers around the center to create a circular edge, leaving a ½-inch thick border. Stretch the center slightly to about ¼-inch thickness.
- Place the shaped dough balls on the prepared baking sheet.
- Spoon the cream cheese filling evenly into the centers. Top with wild blueberries.
- Brush the exposed edges of the dough with the beaten egg. Sprinkle the coffee cake crumb over the edges and, if desired, a little in the center.
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Bake:
- Bake the danishes in the preheated oven for 20–30 minutes, rotating the pan halfway through. The edges should be deeply golden, and the centers set.
- Let the danishes rest for at least 10 minutes before glazing.
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To Make the Glaze:
- In a small bowl, whisk together powdered sugar, vanilla extract, milk, and salt until smooth.
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Finish the Danishes:
- Drizzle the glaze over the cooled danishes.
Notes
- For extra sweetness, top the glaze with a few extra blueberries.
- Serve these danishes warm or at room temperature for the best texture.
Nutrition
- Serving Size: 1 danish
- Calories: 310
- Sugar: 21g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg