Wild Blueberry Coffee Cake Danishes
Servings: 12
Ingredients
For the Brioche Dough:
- 4 cups All Purpose Flour
- 1/2 cup Granulated Cane Sugar
- 2 1/4 tsp. Instant Yeast 1 (1/4 oz) envelope package
- 1 1/4 cup Warm Milk
- 1 large Egg
- 1 Egg Yolk
- 3 tbsp. Unsalted Butter softened, cubed
- Beaten Egg to brush prior to baking
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
- Zest of 1/2 Lemon
For the Coffee Cake Crumb:
- 1/3 cup Brown Sugar
- 1/2 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
- 3 tbsp. Milk
- 1/8 tsp. Salt
Instructions
To Make the Brioche Dough:
- In the bowl of a stand mixer, add the flour, sugar, yeast, egg, egg yolk, and milk. Using the hook attachment, mix on LOW speed for 1-2 minutes, until flour is mostly absorbed. Add the cubed softened butter and knead until a soft and pliable dough, about an additional 3-4 minutes. Knead on the counter for 30 seconds to shape into a ball.
- Transfer the dough to a greased bowl, cover with saran wrap, and set aside in a warm environment for 1-2 hours, until doubled in size.
- Preheat oven to 375F. Line a rimmed baking pan with parchment paper.
- Once risen, turn out the dough on a clean surface to divide into 10-12 equal pieces. Roll into tight balls, then set aside while you prep the cream cheese filling.
To Make the Filling:
- Add the softened cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat for 1-2 minutes, until smooth. Add the powdered sugar, lemon zest, milk, and vanilla bean paste. Beat for 2-3 minutes, until very smooth. Scrape edges down with a spatula, as needed.
To Make the Coffee Cake Crumb:
- Combine all ingredients in a bowl. Mix until crumb-like texture.
To Assemble the Danishes:
- Press your fingers or use a 2" glass to press down in the centers and create a 1/2" - 3/4" circular edge for each dough ball. Gently stretch out the center until about 1/4" thick in the center. Think of creating a large doughnut with a center that connects it. Place on the prepared baking pan.
- Brush the edges with the beaten egg, then evenly distribute the cream cheese filling between the danishes, about 2-3 tablespoons each. Top with the wild blueberries, about 3-4 tablespoons each. The danishes will double in size, so don't be shy with the blueberries!
- Add the coffee cake crumb along the edges and (optional) sprinkle in the center. Gently press the crumb into the edges to help it stay in place.
- Bake for 20-25 minutes, rotating the pan halfway through, until edges are deeply golden. Let rest at least 10 minutes.
To Make the Glaze:
- Whisk all ingredients together until smooth. Drizzle on top of the danishes to be enjoyed!
