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Danish Carnival Buns with Vanilla Cheesecake

Irresistible Danish Carnival Buns with Vanilla Cheesecake Bliss

Delight in the fluffy Danish Carnival Buns with Vanilla Cheesecake, a perfect brunch treat that is quick to prepare.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 20 minutes
Total Time 1 hour 12 minutes
Servings: 10 buns
Course: Desserts
Cuisine: Danish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1/4 cup Granulated Sugar Coconut sugar can be used
  • 2 teaspoons Instant Yeast Active dry yeast can be used, proof first
  • 1 teaspoon Salt Omit for low-sodium diet
  • 1 cup Warm Milk Dairy-free milk can be used
  • 1 large Egg Replace with flax egg for vegan option
  • 1/4 cup Softened Butter Use vegan butter for dairy-free
For the Cheesecake Filling
  • 8 oz Cream Cheese Can substitute with ricotta or Greek yogurt
  • 1/2 cup Powdered Sugar Alternative sweeteners can be used
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used
  • 1 large Egg Yolk Omit for vegan version
For the Blueberry Compote
  • 2 cups Blueberries Frozen blueberries can be used
  • 1 tablespoon Lemon Juice Apple cider vinegar can substitute
  • 1 tablespoon Cornstarch Arrowroot powder can be used

Equipment

  • Mixing Bowl
  • whisk
  • Oven
  • Baking sheet
  • Parchment paper
  • Saucepan

Method
 

Dough Preparation
  1. In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt.
  2. Mix in warm milk, a large egg, and softened butter until a soft dough forms.
Kneading the Dough
  1. Turn the dough onto a floured surface and knead it for 8-10 minutes.
First Rise
  1. Place the kneaded dough in a greased bowl, cover, and let it rise for about 1 hour.
Cheesecake Filling
  1. Beat together cream cheese, powdered sugar, vanilla extract, and egg yolk. Refrigerate for about 15-20 minutes.
Blueberry Compote
  1. Combine blueberries, sugar, and lemon juice in a saucepan and cook for 5-7 minutes.
  2. Mix cornstarch slurry and cook for an additional minute until thickened.
Shaping and Filling
  1. Punch down the dough, divide into 10-12 pieces, and roll into balls.
  2. Indent the center of each ball and fill with cheesecake mixture and blueberry compote.
Baking
  1. Preheat oven to 180°C (350°F). Bake for 18-22 minutes until golden brown.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 4mgCalcium: 70mgIron: 1mg

Notes

Allow buns to cool slightly before serving. Store in an airtight container for up to 3 days, or freeze unfilled for up to 2 months.

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