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strawberry cheese brioche danish
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5 from 5 votes

Strawberry and Blueberry Brioche Dough Danish

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 578kcal
Author: Chef Dennis Littley


Brioche Dough

  • ¾ cup lukewarm water 180 ml
  • 2 ¼ tsp granulated yeast 12 g, 1 packet
  • 2 ¼ tsp coarse sea salt or kosher salt 12 g
  • 4 eggs lightly beaten
  • ¼ cup honey 60 ml
  • 6 oz unsalted butter melted, 180 g
  • 3 ¾ 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


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.


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


  • 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 ⅛ (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 ½ (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.


*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.


Calories: 578kcal | Carbohydrates: 63g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 203mg | Sodium: 791mg | Potassium: 202mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1105IU | Vitamin C: 12.4mg | Calcium: 63mg | Iron: 3.6mg