Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe
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.
- 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
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
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt until well combined.
- Form Dough: Add warm milk, a whole egg, and softened butter to the dry ingredients, mixing until a soft dough forms.
- Knead Dough: Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic.
- 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.
- 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.
- Make Blueberry Compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer for 5 minutes until the berries release their juices.
- Thicken Compote: Stir in the cornstarch slurry and continue cooking until the mixture thickens. Remove from heat and cool completely.
- 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.
- Shape Buns: Punch down the risen dough to release air. Divide it into 10–12 equal pieces and shape each piece into a ball.
- 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.
- 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.
- 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.
- Bake: Place the tray in the oven and bake for 18–22 minutes until the buns are golden brown and set.
- 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
