Name: Strawberry and Blueberry Brioche Dough Danish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 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); 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

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.

Total Time: 50 minutes

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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.

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5 from 5 votes

Strawberry and Blueberry Brioche Dough Danish

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Breakfast

Cuisine: American

Keyword: brioche dough, cheese danish, danish, easy brioche dough

Servings:

Calories: 578kcal

Author: Chef Dennis Littley

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.

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.

Nutrition

Strawberry and Blueberry Brioche Dough Danish