Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe

Introduction

Danish Carnival Buns combine soft, fluffy dough with a creamy vanilla cheesecake center and a sweet blueberry compote topping. These delightful pastries are perfect for a festive breakfast or an indulgent afternoon treat.

Ingredients

• 500 g (4 cups) all-purpose flour
• 70 g (⅓ cup) granulated sugar
• 10 g (2 tsp) instant yeast
• 1 tsp salt
• 250 ml (1 cup) warm milk
• 1 large egg
• 75 g (5 tbsp) unsalted butter, softened
• 225 g (8 oz) cream cheese, softened
• 60 g (½ cup) powdered sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 1 ½ cups fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• 50 g (¼ cup) unsalted butter, cold and cubed
• 50 g (¼ cup) granulated sugar
• 75 g (½ cup) all-purpose flour
• 1 egg beaten with 1 tbsp milk

Instructions

1. Step 1: In a bowl, whisk together the flour, sugar, yeast, and salt.
2. Step 2: Add warm milk, egg, and softened butter to the dry ingredients. Mix until a soft dough forms.
3. Step 3: Knead the dough for 8–10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
5. Step 5: Beat together the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth. Chill this cheesecake filling until ready to use.
6. Step 6: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer for 5 minutes until the berries release their juices.
7. Step 7: Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and cool completely.
8. Step 8: Rub cold butter, sugar, and flour together until crumbly to make the crumble topping. Chill until needed.
9. Step 9: Punch down the risen dough and divide it into 10–12 equal pieces. Shape each piece into a ball.
10. Step 10: Place the dough balls on a lined baking tray and flatten them slightly. Use your fingers or a spoon to make an indent in the center of each.
11. Step 11: Fill each indent with a spoonful of cheesecake filling, then add a spoonful of blueberry compote on top. Sprinkle the crumble around the edges.
12. Step 12: Preheat the oven to 180°C (350°F). Brush the edges of the buns with the egg wash (egg beaten with milk).
13. Step 13: Bake for 18–22 minutes until golden brown and set.
14. Step 14: Let the buns cool slightly before serving. Enjoy them warm, optionally dusted with powdered sugar.

Tips & Variations

• Use fresh blueberries in season for the best flavor or frozen berries when out of season. Make sure to thaw and drain excess liquid before use.
• For a lemony twist, add a teaspoon of lemon zest to the cheesecake filling.
• Try other fruits like raspberries or blackberries for variety in the compote.
• If you prefer a dairy-free option, substitute cream cheese with a plant-based alternative.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days or freeze for up to 1 month. Reheat gently in a low oven or microwave to enjoy them warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What can I use if I don’t have instant yeast?

You can use active dry yeast by dissolving it in warm milk first and letting it bloom for 5–10 minutes before adding to the flour mixture.

Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

These Danish Carnival Buns with Vanilla Cheesecake Delight are soft, fluffy buns filled with creamy vanilla cheesecake and topped with a luscious blueberry compote and crumbly streusel. Perfect for a festive celebration or a delightful breakfast treat, these buns combine rich cream cheese filling with fresh fruit flavors and a golden crumb topping.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 52 minutes
• Yield: 10 to 12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Danish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 500 g (4 cups) all-purpose flour
• 70 g (⅓ cup) granulated sugar
• 10 g (2 tsp) instant yeast
• 1 tsp salt
• 250 ml (1 cup) warm milk
• 1 large egg
• 75 g (5 tbsp) unsalted butter, softened

Vanilla Cheesecake Filling

• 225 g (8 oz) cream cheese, softened
• 60 g (½ cup) powdered sugar
• 1 tsp vanilla extract
• 1 egg yolk

Blueberry Compote

• 1 ½ cups fresh or frozen blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tsp water (slurry)

Streusel Topping

• 50 g (¼ cup) unsalted butter, cold and cubed
• 50 g (¼ cup) granulated sugar
• 75 g (½ cup) all-purpose flour

Egg Wash

• 1 egg beaten with 1 tbsp milk

Instructions

1. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined.
2. Form Dough: Add warm milk, a whole egg, and softened butter to the dry ingredients, mixing until a soft dough forms.
3. Knead Dough: Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk together until smooth. Chill this mixture until ready to use to ensure it firms up slightly.
6. Make Blueberry Compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer for 5 minutes until the berries release their juices.
7. Thicken Compote: Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and cool completely.
8. Prepare Streusel: Rub the cold unsalted butter, granulated sugar, and all-purpose flour together using your fingers until the mixture becomes crumbly. Chill in the refrigerator until needed.
9. Shape Buns: Punch down the risen dough to release air. Divide it into 10–12 equal pieces and shape each piece into a ball.
10. Form Indents: Place the dough balls on a lined baking tray, flatten slightly, and create an indent in the center using your fingers or the back of a spoon.
11. Fill Buns: Spoon some chilled cheesecake filling into each indent, then add a spoonful of the cooled blueberry compote on top. Sprinkle the streusel around the edges.
12. Apply Egg Wash: Preheat the oven to 180°C (350°F). Brush the exposed dough edges with the prepared egg wash for a shiny, golden finish.
13. Bake: Place the tray in the oven and bake for 18–22 minutes until the buns are golden brown and set.
14. Cool and Serve: Allow the buns to cool slightly before serving. For an extra touch, dust with powdered sugar and enjoy warm.

Notes

• Ensure the milk is warm but not hot to properly activate the yeast without killing it.
• Allow the cream cheese filling to chill well for easier handling and better texture.
• The blueberry compote can be substituted with other berry or fruit jams if desired.
• For a dairy-free version, use vegan cream cheese and butter substitutes.
• These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: Danish carnival buns, vanilla cheesecake buns, blueberry compote, streusel topping, festive buns, breakfast buns, cream cheese filling, homemade buns