Strawberry and Blueberry Brioche Cheese Danish

Total Time: 50 minutes

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I’m not a very experienced bread baker, but the dough’s that I have learned to make are not only very easy to work with, they also make exceptional products.    I’ve using and teaching the Artisan no knead bread  for the past few years, and it makes a delicious crusty loaf of bread.    And about a year ago I gave the no knead brioche dough a try and have been using it to create delicious pastries ever since.

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, you can of course 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!

5 from 5 votes

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Author: Chef Dennis Littley

Course: Breakfast

Cuisine: American

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 8

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

1. Mix the yeast, salt, water in the bowl of your mixer, mix well
2. Add in eggs, honey and melted butter, and continue to mix until well blended
3. Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
4. The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
5. Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
6. Chill dough for at least 2 hours, before using. Over night is better.

Filling

1. Rinse and slice strawberries, rinse blueberries
2. In a bowl add cream cheese, sugar and egg yolk, mix until well blended.

Assembly

1. 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.
2. 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.
3. 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.*
4. Place cheese filling in the center third of rolled out dough, dividing equally between the 8 pastries
5. top the dough with the blueberries, or strawberries.
6. 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)
7. Bring both ends of the dough up and over the filling so it covers the filling by about an inch
8. 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.
9. Repeat this process with all of the danish*
10. Brush completely pastries with egg
11. Bake at 350 F (177 C) in a preheated oven for 20- 25 minutes or until golden brown in color.

Recipe Notes

*you can skip the lattice process and just make pockets out of the danish leavng the ends slightly open as in the picture of my danish.

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!

Thanks for stopping by and have a great week!