Blueberry Danishes
with vanilla cream cheese & cinnamon crumble
Ingredients
Dough:
- 500g plain flour
- 250ml milk, lukewarmed
- 1 egg + 1 egg yolk
- 100g sugar
- 10g instant dried yeast
- 80g butter, melter
- 1 tsp salt
Cream Cheese Filling:
- 250g cream cheese, softened
- 50-75g sugar
- 50ml milk
- 1 tsp vanilla extract
Cinnamon Crumble:
- 20g butter, cold and cubed
- 25g sugar
- 50g flour
- 1/2 tbsp cinnamon powder
Instructions
- In a stand-mixer, combine all the 'Dough' ingredients and mix on medium speed for 10 minutes or until the dough is smooth and no longer sticking to the sides of the bowl. Transfer dough over to a lightly oiled bowl, cover and proof for 1 hour or until doubled in size
- Once proofed, punch out the air and divide the dough into 8 even pieces. Roll each piece into a ball with your hands and place the 8 dough balls onto a lined/buttered baking sheet, spaced out apart. Let proof for another 20 minutes.
- In the meantime, preheat your oven to 180C/350F and prepare your cream cheese filling and cinnamon crumble. Cream cheese filling: mix all the ingredients together until the mixture is smooth. Set aside or you could also transfer into a piping bag.
- Cinnamon Crumble: place all the ingredients into a bowl and use your fingertips to rub the butter into the flour and sugar until it resembles wet sand. Set aside.
- Once the dough is proofed, use a small cup or a small rolling pin or even your fingers to make a well in the middle of the dough balls. Fill the well with the cream cheese filling and top with blueberries. Brush the edge of the dough with some egg wash and sprinkle over with the cinnamon crumble.
- Bake the danishes for 25-30 minutes or until golden brown. Enjoy them while they're still warm.