Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe

Introduction

Danish Carnival Buns with Vanilla Cheesecake are a delightful treat perfect for breakfast or an afternoon snack. These soft, fluffy buns are filled with creamy vanilla cheesecake and topped with a sweet blueberry compote and crumbly streusel. They offer a perfect balance of tangy and sweet flavors that’s sure to impress.

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 (for egg wash)

Instructions

1. Step 1: In a bowl, whisk together the flour, sugar, instant yeast, and salt.
2. Step 2: Add the warm milk, egg, and softened butter to the dry ingredients, mixing until a soft dough forms.
3. Step 3: Knead the dough for 8–10 minutes until it becomes smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
5. Step 5: Beat cream cheese, powdered sugar, vanilla extract, and egg yolk together until smooth. Chill this 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. Set aside to cool completely.
8. Step 8: Rub the cold butter, sugar, and flour together with your fingers until crumbly, then chill the crumble mixture.
9. Step 9: Punch down the risen dough and divide it into 10–12 equal pieces. Shape each into a ball.
10. Step 10: Place the dough balls on a lined baking tray, flattening them slightly. Use your fingers or a spoon to create an indent in the center of each ball.
11. Step 11: Fill each indent with the chilled cheesecake filling, then add a spoonful of blueberry compote on top. Sprinkle 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.
13. Step 13: Bake the buns for 18–22 minutes until golden brown and set.
14. Step 14: Let the buns cool slightly before serving. Enjoy warm, optionally dusted with powdered sugar.

Tips & Variations

• For extra flavor, add lemon zest to the cheesecake filling.
• Try swapping blueberries for raspberries or mixed berries in the compote.
• If you prefer a dairy-free version, use plant-based cream cheese and butter substitutes.
• Make the crumble topping crispier by adding chopped nuts like almonds or pecans.
• Ensure your milk is warm, not hot, to activate the yeast without killing it.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. To reheat, warm gently in a preheated oven at 160°C (320°F) for 5–7 minutes or until heated through. Avoid microwaving to keep the crumbly topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the compote?

Yes, frozen blueberries work well. Just thaw them slightly before cooking to release their juices properly.

Can I prepare the dough the night before?

Absolutely. After kneading, place the dough in the fridge overnight to rise slowly. Bring it to room temperature and shape the buns before baking the next day.

Danish Carnival Buns with Vanilla Cheesecake and Blueberry Filling Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Delight in these Danish Carnival Buns filled with luscious vanilla cheesecake and topped with a vibrant blueberry compote and buttery crumble. Soft, fluffy dough envelops a creamy filling, making these sweet buns perfect for festive occasions or a special breakfast treat.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 10–12 buns 1x
• Category: Baking
• Method: Baking
• Cuisine: Danish

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

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)

Crumble 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 large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt to evenly distribute the leavening and seasonings.
2. Combine wet ingredients: Add the warm milk, whole egg, and softened unsalted butter to the dry ingredients. Mix until a soft dough forms, ensuring all ingredients are fully incorporated.
3. Knead the dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, indicating good gluten development.
4. First rise: Place the dough in a greased bowl and cover it. Allow it to rise in a warm place for about 1 hour or until it has doubled in size, which activates the yeast and aerates the dough.
5. Prepare cheesecake filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Chill this mixture until ready to use to maintain its texture.
6. Make blueberry compote: In a small saucepan, combine the blueberries, sugar, and lemon juice. Simmer gently for about 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 to prevent soggy dough later.
8. Prepare crumble topping: Rub together the cold cubed butter, granulated sugar, and flour using your fingertips until the mixture resembles coarse crumbs. Chill this crumble to keep it firm before baking.
9. Punch down and divide dough: Once risen, punch down the dough to release excess air and divide it into 10–12 equal pieces. Shape each piece into a smooth ball.
10. Shape and indent buns: Arrange the dough balls on a lined baking tray, flatten them slightly, and create an indentation in the center using your fingers or a spoon to hold the fillings.
11. Fill buns: Spoon the cheesecake filling into each indent, then add a spoonful of the cooled blueberry compote on top. Sprinkle the crumble mixture around the edges of each bun for a crunchy topping.
12. Preheat oven and brush buns: Set the oven to 180°C (350°F). Brush the exposed dough edges with the egg wash made from beaten egg and milk for a shiny golden finish.
13. Bake buns: Bake in the preheated oven for 18–22 minutes until the buns turn golden brown and the crumb topping is set and lightly crisp.
14. Cool and serve: Allow buns to cool slightly on a wire rack to set before serving. Optionally, dust with powdered sugar and enjoy warm for maximum indulgence.

Notes

• Ensure milk is warm but not hot to avoid killing the yeast.
• Using cold butter for the crumble helps achieve a crisp texture.
• Blueberry compote can be made ahead and refrigerated.
• For softer buns, cover with a clean kitchen towel while cooling.
• These buns are best enjoyed fresh but can be reheated gently.

Keywords: Danish buns, carnival buns, vanilla cheesecake filling, blueberry compote, crumble topping, sweet baked buns, festive pastries, homemade buns