Danish Carnival Buns with Vanilla Cheesecake Delight!

Why This Recipe Works

This recipe mixes a soft, yeasted dough with a creamy vanilla cheesecake center and a fresh blueberry topping. The dough rises and bakes light and golden. The cheesecake stays smooth and holds shape in the bun. The blueberry compote adds bright taste and a bit of tang. A crumbly crumble gives a nice crunch. Together these parts make a balanced, tasty pastry.

This recipe makes 10–12 small Danish carnival buns filled with vanilla cheesecake and blueberry compote. The steps are simple and clear. The dough is easy to work with and the fillings are quick to make. If you enjoy rich cream cheese fillings, you may also like a churro cheesecake recipe for a different twist.

Why you should try this recipe

Try this recipe if you want a bakery-style treat at home. The buns are warm, soft, and creamy inside. They use common ingredients and small tools. Make them for a party, a weekend breakfast, or a special snack. If you like layered dessert flavors, you might also enjoy a baklava cheesecake idea that mixes pastry and cream cheese in a different way.

How to make Danish Carnival Buns with Vanilla Cheesecake Delight!

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

Equipments Needed

• Large mixing bowl
• Stand mixer or hand mixer (optional)
• Saucepan
• Baking tray
• Parchment paper
• Small bowl for egg wash
• Spoon and spatula
• Measuring cups and spoons
• Pastry cutter or fork for crumble

Step-by-Step Instructions :

1. In a bowl, whisk flour, sugar, yeast, and salt.
2. Add warm milk, egg, and butter, mixing until a soft dough forms.
3. Knead 8–10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise 1 hour or until doubled.
5. Beat cream cheese, powdered sugar, vanilla, and egg yolk until smooth. Chill until ready to use.
6. In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer 5 minutes until berries release juices.
7. Stir in cornstarch slurry and cook until thickened. Cool completely.
8. Rub butter, sugar, and flour together until crumbly. Chill.
9. Punch down dough and divide into 10–12 pieces. Shape into balls.
10. Place on a lined baking tray, flattening slightly. Use your fingers or a spoon to make an indent in the center.
11. Fill each indent with cheesecake filling, add a spoonful of blueberry compote, then sprinkle crumble on edges.
12. Preheat oven to 180°C (350°F). Brush edges of buns with egg wash.
13. Bake 18–22 minutes until golden brown and set.
14. Cool slightly before serving. Enjoy warm with a dusting of powdered sugar if desired.

How to serve Danish Carnival Buns with Vanilla Cheesecake Delight!

Serve warm or at room temperature. These buns go well with coffee, tea, or milk. For a party, lay them on a platter and dust with powdered sugar. They are best fresh from the oven but still tasty later.

How to store Danish Carnival Buns with Vanilla Cheesecake Delight!

Cool completely before storing. Keep in an airtight container in the fridge up to 3 days. Warm in the oven at 150°C (300°F) for 5–8 minutes before serving. You can freeze cooled buns in a sealed bag for up to 1 month. Thaw in the fridge before reheating.

Tips & Tricks

• Use room temperature ingredients for a smooth dough and filling.
• Chill cheesecake filling well so it holds shape while baking.
• If blueberries are very juicy, cook compote a bit longer to thicken more.
• Do not overfill each bun or the filling may leak.
• Use a cold butter crumble for a crisper topping.

Variations & Substitutions

• Use raspberries or mixed berries instead of blueberries.
• Swap vanilla for lemon zest in the cheesecake for a fresh flavor.
• Make smaller buns for bite-size treats.
• For a vegan version, use plant-based cream cheese, milk, and egg replacer.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw or cook straight from frozen, but cook a bit longer to release juices.

Q: Can I make the dough the night before?
A: Yes. After the first rise, refrigerate the dough overnight. Bring to room temp before shaping.

Q: How do I stop the edges from browning too fast?
A: Cover with foil if they brown before the centers finish baking.

Q: Can I skip the crumble?
A: Yes. The buns will still taste great without the crumble.

Q: Can I make mini buns?
A: Yes. Reduce bake time to 12–15 minutes and watch closely.

Conclusion

Try other ideas like a rich sourdough brioche blueberry cheesecake rolls for a different dough and shape. For a fruity pastry twist, see this delicious raspberry pastry treats recipe for more flavor ideas.

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