Berry Cheese Danish – A Cozy Kitchen

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This pillowy Berry Cheese Danish is made with a wealthy, brioche-style dough that’s extremely gentle and fluffy. It’s stuffed with a candy lemon cream cheese combine and topped with jam. Baked till golden and tender, this candy yeast pastry strikes the steadiness of buttery, tangy, and candy. I really like these served alongside my Strawberry Matcha Latte and Iced Pumpkin Spice Latte.

Should you love my Salted Honey Parker Home Rolls, then you definitely’re going to be obsessive about these. I tailored that dough to make these scrumptious and wonderful Berry Cheese Danishes which can be essentially the most wonderful factor to make for breakfast or brunch.

Elements for Berry Cheese Danish

Jam. I really like making fast jam (recipe beneath within the recipe card) and even utilizing store-bought dough.
Eggs. That is going to provide the dough a scrumptious richness that’s unbeatable.
Butter. Melted butter makes the dough gentle and supple. We love that.
Cream Cheese. These danishes are stuffed with a cream cheese that’s combined with lemon zest, sugar and vanilla. I really like utilizing my leftover vanilla beans from my do-it-yourself vanilla extract.

For the remainder of the elements, please see the recipe card beneath!

FAQs

Can I make these Berry Cheese Danishes with puff pastry?

Yep! You should use a store-bought puff pastry. It’ll be just like my apple cheese danish recipe or my guava pastelitos.

How do I retailer these?

I like to put them in an hermetic ziploc bag or container and retailer them at room temperature.

Extra Cozy Breakfast Concepts

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To Make the Dough:

Within the bowl of a stand-up mixer (with the hook attachment), add the flour, yeast and salt. Combine till mixed.
In a small pot, set over medium-low warmth, add the butter and when melted, pour within the the milk and honey. The combination must be lukewarm; not too sizzling (not more than 120F or else it’ll kill the yeast).
If it does get a bit too sizzling, merely let it stand at room temperature till it cools down.
In a small bowl, add the egg and egg yolks and beat till mixed.
Pour the liquid combination into the dry elements. Subsequent, add the egg combination to the flour combination and knead with machine on medium pace for about 5-7 minutes, till clean and elastic.
The dough will probably be sticky and that’s okay! Rub a medium bowl with a few teaspoon of oil, (I used olive oil), and switch the dough to the bowl. Cowl with a clear kitchen towel and permit to rise for 30-40 minutes or doubled in dimension (these instances can range relying on how heat/chilly your house is).
Alternatively, cowl the bowl with a lid or plastic wrap and permit to rise within the fridge for 12 to 24 hours.
Divide the dough into 10 equal items. Every bit of dough will weigh about 100grams. Roll and form them into balls. And place six balls on the ready baking sheet. To a different baking sheet, add the remaining 4 balls of dough.
Form the balls of dough, by flattening them into 4-inch diameter. Mud the underside of a glass with dough and press it within the middle of the dough ball. This may make the middle tremendous skinny.

To Make the Cream Cheese Filling:

In a medium bowl, add the cream cheese, sugar, lemon zest, vanilla and pinch of salt. Beat till good and fluffy and clean.

To Fill and Bake the Danishes:

Add a few tablespoon of the cream cheese filling to the middle of every flattened piece of dough. Prime the cream cheese filling with a teaspoon of jam.
Brush the perimeters with the egg wash and sprinkle on the streusel.
Switch to the oven to bake for about 18-22 minutes, till overrated barely and medium golden brown.

To Make the Glaze

In a small bowl, whisk collectively the powdered sugar, milk, salt and vanilla. Drizzle the danishes with the glaze proper after they come out of the oven.