When it comes to making brioche dough danish you won't find any easier to make than this no-knead brioche dough recipe. Stuffed with cream cheese and fruit these danish will make your breakfast extra special.
The Best Brioche Dough Danish –
I have made some sandwich buns with this brioche dough recipe, but it’s such a rich buttery dough that it lends itself so well to all types of sweet breakfast treats, like the Pecan Caramel Rolls that I made using this dough. So when I decided to make cheese danish for Sunday morning, I knew that this quick and easy brioche dough would be perfect!
I usually have a variety of fresh berries in the fridge and this week was no exception, finding super sweet Driscoll strawberries and plump and juicy blueberries, and of course, there’s never a shortage of Philly cream cheese!
These danish were fairly easy to make, so much so that I decided to make a criss-cross pattern with the dough, or you can make pockets out of the dough if you’d rather not try the lattice top.
These would have been great with any fruit filling or just as a straight cheese danish, and in a pinch, you could even use jam as the filling. This brioche dough is truly the star of this pastry!
You may end up with a little dough left over, it will keep for about 3 days and can also be frozen. I would just make up a few extra brioche buns with the dough left over and freeze them after baking. I know once you make this dough and see how easy it is to make and how delicious it is, you’ll be using it for many of your baked treats, it’s just that good!
If you’ve tried my Brioche Dough Danish recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
Strawberry and Blueberry Brioche Dough Danish
Ingredients
Brioche Dough
- 3/4 cup lukewarm water 180 ml
- 2 1/4 tsp granulated yeast 12 g, 1 packet
- 2 1/4 tsp coarse sea salt or kosher salt 12 g
- 4 eggs lightly beaten
- 1/4 cup honey 60 ml
- 6 oz unsalted butter melted, 180 g
- 3 3/4 cups all purpose flour 450 g
Filling
- 8 oz cream cheese 230 g
- 1 large egg yolk
- 3 tbsp sugar 45 g
- 1 cup blueberries 240 ml
- 1 cup sliced strawberries 240 ml
- 1 large egg - lightly beaten
Instructions
Brioche Dough
- Mix the yeast, salt, water in the bowl of your mixer, mix well
- Add in eggs, honey and melted butter, and continue to mix until well blended
- Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
- The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
- Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
- Chill dough for at least 2 hours, before using. Over night is better.
Filling
- Rinse and slice strawberries, rinse blueberries
- In a bowl add cream cheese, sugar and egg yolk, mix until well blended.
Assembly
- Using floured hands divide dough into 8 small balls, 2- 3 ounces (56-84 g) in size depending upon how big you want the pastries to be.
- Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.
- Using a rolling in roll out the dough int a 1/8 (3-4 mm) inch thick rectangle, add flour as needed to keep the dough from sticking to the rolling pin or surface.*
- Place cheese filling in the center third of rolled out dough, dividing equally between the 8 pastries
- top the dough with the blueberries, or strawberries.
- Leaving about 1/2 (13 mm) an inch next to the filling on both sides, begin to cut the rest of the dough into strands to make a criss cross lattice. (all the strands must remain connected)
- Bring both ends of the dough up and over the filling so it covers the filling by about an inch
- Begin from one side crossing over the pastry, and continue with the other side repeating this process until all the dough strands have been used.
- Repeat this process with all of the danish*
- Brush completely pastries with egg
- Bake at 350 F (177 C) in a preheated oven for 20- 25 minutes or until golden brown in color.
Jessica | Oh Cake says
I have this book and I love it! My husband has even gotten into making bread with me. I will have to try this – so much easier than the laminated dough methods I learned in culinary school!
Lola Velasco says
Me fascina su cocina, sus deliciosos platos que son una agradable tentación.
anna says
oo that’s pretty! my husband would flip his lid for this…
Hillarey Tulip says
Might make this for Black Friday.
RavieNomNoms says
OH MY! What a wonderful looking Danish!!
Betty Ann @Mango_Queen says
I love baking brioche during winter! I often baked it during the holidays so this will be perfect for the coming season. Thanks for sharing this recipe, Chef Dennis ! Happy Mon.!
Kristina says
cheese danish always remind me of childhood – one of my favorites then and still today. I am bookmarking this recipe to try, thanks Dennis for such a beautiful danish!
Jess Wakasugi {Life's Simple Measures} says
What a wonderful treat! I absolutely adore brioche and anything with cream cheese is right up my alley! I love the fact that you can adjust the filling to whatever you like, that really makes this a year around goodie. Pinned! 🙂
[email protected] says
Goodness gracious… yeah, do you deliver?! I’d love to bite into these. Beautiful!!
Toni | Boulder Locavore says
Do you deliver? I’d take two if they could be gluten free to enjoy by the fire on this chilly, snowy Colorado morning!
Maureen | Orgasmic Chef says
I love brioche. You can take it from sweet to savory and everyone’s happy. I’d love this for any time during the day or night!
Laura (Tutti Dolci) says
Beautiful danish, I’d love this for my Monday breakfast!