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Danish Carnival Buns with Vanilla Cheesecake

Danish Carnival Buns with Vanilla Cheesecake Bliss

Delight in the fluffy Danish Carnival Buns with Vanilla Cheesecake, a perfect brunch treat.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising Time 1 hour
Total Time 1 hour 52 minutes
Servings: 12 buns
Course: Desserts
Cuisine: Danish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour substitute with gluten-free flour if needed
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Instant Yeast or active dry yeast
  • 1 teaspoon Salt
  • 1 cup Warm Milk substitute with any milk
  • 1 large Egg or a flax egg for vegan option
  • 1/2 cup Softened Butter use coconut oil for dairy-free
For the Cheesecake Filling
  • 8 oz Cream Cheese or ricotta or Greek yogurt
  • 1/2 cup Powdered Sugar regular sugar can be used
  • 1 teaspoon Vanilla Extract clear vanilla can be used
  • 1 large Egg Yolk can be omitted for lighter version
For the Blueberry Compote
  • 2 cups Blueberries frozen blueberries can be used
  • 1 tablespoon Lemon Juice lime juice is an alternative
  • 1 tablespoon Cornstarch arrowroot powder can be substituted

Equipment

  • mixing bowl
  • Whisk
  • saucepan
  • Parchment Paper
  • Oven

Method
 

Dough Preparation
  1. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, instant yeast, and salt until combined. Gradually add warm milk, a large egg, and softened butter, mixing until a sticky dough forms.
  2. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
  3. Place in a greased bowl, cover, and let rise in a warm area for about 1 hour, until doubled in size.
Cheesecake Filling Preparation
  1. Beat the cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth. Chill while dough rises.
Blueberry Compote Preparation
  1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until blueberries burst, then thicken with cornstarch slurry.
Bun Shaping and Baking
  1. Punch dough down, divide into 12 equal pieces, shaping each into a ball with an indent for filling.
  2. Fill each ball with cheesecake filling and top with blueberry compote.
  3. Bake in a preheated 350°F (180°C) oven for 18-22 minutes until golden brown.
  4. Cool on baking sheet for 10 minutes before serving.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure milk and butter are at room temperature for fluffier dough. Knead thoroughly for best texture.

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