Decadent Danish Carnival Buns with Vanilla Cheesecake and Blueberry Compote Recipe
Decadent Danish Carnival Buns with Vanilla Cheesecake Delight are fluffy, sweet buns filled with creamy vanilla cheesecake and topped with a tart blueberry compote. This nostalgic Danish treat blends soft, airy bread with rich, smooth filling and fruity bursts, perfect for brunch or dessert. The buns feature a golden crust with an optional crumble topping for added texture, offering a delightful experience in every bite.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 52 minutes
- Yield: 12 buns 1x
- Category: Desserts
- Method: Baking
- Cuisine: Danish
Ingredients
Scale
For the Buns
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1 large egg
- 1/2 cup softened butter
For the Cheesecake Filling
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
For the Blueberry Compote
- 2 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For Finishing Touches
- 1 tablespoon butter (for egg wash)
- crumble topping (optional)
Instructions
- Prep the Dough: In a large bowl, whisk together all-purpose flour, granulated sugar, instant yeast, and salt. Pour in warm milk, add the large egg, and softened butter, mixing until a soft dough forms.
- Knead: Transfer your dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. It should bounce back slightly when poked; this texture ensures a delightful fluffiness!
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size.
- Prepare Cheesecake Filling: Meanwhile, beat the cream cheese, powdered sugar, vanilla extract, and egg yolk together in a mixing bowl until smooth. Chill in the fridge to help it set nicely.
- Make Blueberry Compote: In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the blueberries begin to burst, then stir in cornstarch mixed with a bit of water until thickened.
- Shape the Buns: Once the dough has risen, punch it down gently. Divide it into 10-12 equal pieces, shape each into a ball, then create a small indent in the center of each for the filling.
- Fill the Buns: Spoon a generous amount of the chilled cheesecake filling and blueberry compote into the indent of each bun, and sprinkle with crumble topping if desired.
- Bake: Preheat your oven to 350°F (180°C). Brush the edges of the buns with an egg wash made from butter. Bake for 18-22 minutes or until they are beautifully golden brown.
- Cool: Allow your Danish Carnival Buns to cool slightly on a wire rack before serving. This will enhance their soft texture, making every bite a delightful experience.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness!
Notes
- Ensure dough rises in a warm location to activate the yeast effectively for fluffy buns.
- Chill the cheesecake filling before adding it to the buns for a creamier texture.
- Be gentle when shaping to keep air pockets intact, resulting in light, airy buns.
- Monitor baking time to prevent over-browning; ovens vary, so adjust if needed.
- Try variations like ricotta filling, mixed berry compote, or adding cinnamon to the dough for new flavors.
- You can prepare the dough and filling up to 24 hours ahead for convenience; refrigerate appropriately.
- Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate up to 1 week, or freeze for up to 3 months.
- Reheat buns in an oven at 350°F (175°C) for 10 minutes to restore softness and warmth.
Keywords: Danish Carnival Buns, Vanilla Cheesecake Buns, Blueberry Compote, Danish Dessert, Sweet Buns, Cheesecake Filling, Spring Baking
