Description
Delight in these irresistible Danish Carnival Buns topped with a luscious vanilla cheesecake filling and fresh blueberry compote. Soft, fluffy dough envelopes creamy cheesecake and tangy berries, finished with a sweet, crumbly topping for the perfect treat at any celebration or cozy brunch.
Ingredients
Scale
Dough
- 500 g (4 cups) all-purpose flour
- 70 g (â…“ cup) granulated sugar
- 10 g (2 tsp) instant yeast
- 1 tsp salt
- 250 ml (1 cup) warm milk
- 1 large egg
- 75 g (5 tbsp) unsalted butter, softened
Cheesecake Filling
- 225 g (8 oz) cream cheese, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk
Blueberry Compote
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
Crumble Topping
- 50 g (¼ cup) unsalted butter, cold and cubed
- 50 g (¼ cup) granulated sugar
- 75 g (½ cup) all-purpose flour
Other
- 1 egg beaten with 1 tbsp milk (egg wash)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, instant yeast, and salt until evenly combined.
- Add Wet Ingredients: Pour in the warm milk, add the whole egg and softened butter, then mix until a soft, slightly sticky dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic in texture.
- First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Cheesecake Filling: Using a hand mixer or stand mixer, beat the softened cream cheese, powdered sugar, vanilla extract, and egg yolk together until the mixture is smooth and creamy. Chill until ready to use.
- Make Blueberry Compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes until the berries begin to release their juices.
- Thicken Compote: Stir in the cornstarch slurry and continue to cook until the mixture thickens. Remove from the heat and let it cool completely.
- Prepare Crumble Topping: Rub the cold cubed butter, sugar, and flour together using your fingertips until the texture resembles coarse crumbs. Place in the fridge to chill.
- Shape Buns: Punch down the risen dough to release air, then divide into 10 to 12 equal pieces. Shape each piece into a smooth ball.
- Shape on Tray: Place the dough balls on a lined baking tray, flatten each slightly, and make an indent in the center with your fingers or the back of a spoon.
- Assemble Buns: Fill each indentation with a spoonful of the cheesecake filling, top with a spoonful of the cooled blueberry compote, and sprinkle the crumble around the edges of each bun.
- Preheat Oven & Apply Egg Wash: Preheat the oven to 180°C (350°F). Brush the edges of the buns carefully with the beaten egg wash (egg beaten with milk) to help them brown beautifully.
- Bake: Bake the buns in the preheated oven for 18 to 22 minutes until they turn golden brown and are set.
- Cool & Serve: Allow the buns to cool slightly on a wire rack before serving. Optionally dust with powdered sugar for an extra festive touch. Serve warm for the best experience.
Notes
- Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
- Chilling the cheesecake filling helps it firm up, making it easier to spoon onto the dough without spreading too much.
- The blueberry compote can be made ahead and stored in the fridge for up to 3 days.
- For a richer dough, you can substitute half the milk with cream or add a little vanilla extract to the dough mixture.
- If fresh blueberries are unavailable, frozen ones work perfectly—even better when thawed and drained slightly before cooking.
- The crumble topping adds texture and flavor – don’t skip it for the authentic carnival bun experience.
