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Blending flaky, butter-rich dough with a dreamy, sweet cheese mixture, this Blueberry Cheese Danish Braid looks amazing and tastes even better. Though it appears complex, we've simplified the Danish dough process so you can create this impressive treat at home for gatherings, morning meals, or whenever you want something extra special.
What Makes This Danish Irresistible
This braid brings together soft, buttery layers with luscious cream cheese and plump blueberries, topped with a sweet vanilla drizzle. Even new bakers can follow our straightforward method, and you'll end up with something that looks store-bought. It's great for guests or when you want to treat yourself to a fancy breakfast.
Key Components You'll Need
- Danish Dough Foundation: All-purpose flour: 4 cups (480g) around 70℃ (21℃), with 10-12% protein Unsalted butter: 2 cups (454g) around 65℃ (18℃), European-style with 82% fat content Active dry yeast: 2¼ teaspoons (7g) must be fresh Granulated sugar: ¼ cup (50g) pure cane variety Fine sea salt: 1 teaspoon (6g) Whole milk: 1 cup (240ml) heated to exactly 110℃ (43℃)
- Cheese Mixture: Full-fat cream cheese: 8 oz (227g) around 65℃ (18℃) Egg yolk: 1 large (18g) around 65℃ (18℃) Granulated sugar: ¼ cup (50g) Fresh lemon juice: 1 tablespoon (15ml), filtered Pure vanilla extract: 1 teaspoon (5ml)
- Berry Element: Fresh blueberries: 1 cup (150g), firm and dry, roughly 1/2-inch across Option: Thawed frozen blueberries, well-drained, under 15% moisture
- Egg Coating: Large egg: 1 (50g) around 65℃ (18℃) Whole milk: 1 tablespoon (15ml)
- Sweet Topping: Powdered sugar: 1 cup (120g) passed through sieve Whole milk: 2 tablespoons (30ml) around 70℃ (21℃) Pure vanilla extract: ½ teaspoon (2.5ml)
Detailed Making Process
- Workspace Setup
- Keep room at 68-72℃ (20-22℃) with humidity under 60%. Get your counter ready, line baking trays with parchment, and have a temperature gauge handy.
- Starting The Dough
- Mix flour and cold butter until you get pea-sized chunks. Stir yeast into warm milk (110℃/43℃) until bubbly. Mix everything just until rough dough forms. Wrap and cool at 40℃ (4℃) for at least 4 hours.
- Creating Layers
- Flatten dough to 16x12-inch rectangle, 1/4-inch thick. Fold in thirds like a letter, chill 30 minutes at 40℃ (4℃), and repeat twice more. Don't let dough get warmer than 65℃ (18℃).
- Making The Filling
- Whip cream cheese until fluffy (2 minutes). Slowly add sugar, then mix in egg yolk, lemon juice, and vanilla. Final mix should stay between 65-68℃ (18-20℃).
- Putting It Together
- Roll dough into 12x8-inch rectangle, 1/8-inch thick. Cut 1-inch strips along sides at 45° angle. Spread filling (1/4-inch layer) down middle, leaving 1-inch space at edges. Place blueberries in single layer on top.
- Creating The Braid
- Fold strips over filling, switching sides, keeping them at 30° angle. Pinch ends closed. Finished braid should measure 12 inches long, 4 inches across.
- Rising Time
- Brush with egg mixture. Let rise at 75℃ (24℃) for 30-60 minutes until slightly puffy. Surface should bounce back slowly when touched.
- Baking Method
- Cook at 375℃ (190℃) for 20-25 minutes until inside reaches 190℃ (88℃). Outside should turn golden brown (Pantone 7509 C).
- Final Touches
- Cool to 115℃ (46℃). Drizzle icing that takes 3 seconds to disappear when tested. Wait 10 minutes before eating.
Helpful Baking Tricks
Always work with cold dough to get those flaky butter pockets. Don't skimp on the flour when rolling to avoid sticking. To make your braid look extra neat, pop it in the fridge before baking so it keeps its shape better.
Keeping It Fresh
Your finished pastry will last in a sealed container for 2 days on the counter or up to 5 days in the fridge. You can freeze the unbaked dough for about 3 months. Just let it thaw overnight in your fridge before you shape and bake it.
Mix It Up
Try using raspberries, blackberries or peach slices instead of blueberries when they're in season. Add a touch of cinnamon or cardamom to your cheese mixture for extra flavor. Feel free to play around with different fruits and icings to match what you like.
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Tasty Pairing Ideas
Enjoy your warm danish braid with vanilla icing drizzled on top, some fresh fruit on the side, and a nice cup of coffee or tea. It works great for brunches, holiday gatherings, or just as a fancy snack when you want something special.
Frequently Asked Questions
- → Why do ingredient temps matter?
Keeping butter cold ensures flaky layers, while warm liquids activate yeast during dough making.
- → Can I skip folding steps?
Don’t skip them! Folding creates those amazing buttery layers by building texture into the dough.
- → Why is refrigerating necessary?
Cold dough is easier to handle, keeps butter intact, and creates layers that puff up during baking.
- → What fruits can I swap in?
You can switch to berries like raspberries or blackberries, or stone fruits, but avoid overly juicy ones to prevent soggy dough.
- → Why does butter sometimes leak out?
Some melting butter is normal as it helps form flaky layers. Chilling before baking minimizes leakage.