Pillowy soft brioche danishes baked with a vanilla bean cream cheese custard and wild blueberries plus a crunchy coffee cake crumb.
Servings: 12
For the Brioche Dough:
- 4 cups All Purpose Flour
- 1/2 cup Granulated Cane Sugar
- 2 1/4 tsp. Instant Yeast
- 1 1/4 cup Warm Milk
- 1 large Egg, beaten
- 1 Egg Yolk
- 3 tbsp. Unsalted Butter, softened, cubed
For the Filling:
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1/4 cup Whole Milk
- 2 tsp. Vanilla Bean Paste
- 2 cups Wild Blueberries, frozen
- 1 Egg, beaten
For the Coffee Cake Crumb:
- 1/3 cup Brown Sugar
- 3/4 cup All Purpose Flour
- 2 tsp. Ground Cinnamon
- 6 tbsp. Butter, melted
(Optional) For the Glaze:
- 1 1/2 cups Powdered Sugar
- 1 tsp. Vanilla Extract
- 2-3 tbsp. Milk
- Pinch of Salt