Blueberry Brioche Danish

These Blueberry Brioche Danishes are rich, pillowy soft and layered with a velvety smooth cream cheese center, a juicy homemade blueberry jam and buttery cinnamon sugar crumble topping. The contrast in textures and flavors from the lightly sweet, soft dough to the tangy cream cheese, vibrant blueberry jam and crunchy cinnamon sugar crumble creates a dynamic, delicious experience.  These Danishes only require one rise time and make the perfect breakfast or brunch treat. 

Here is what you will love about these Blueberry Brioche Danishes

• One rise time – these danishes only require one rise time, saving time, while still producing the. most light, fluffy danishes. The one rise is just long enough to allow for the rolls to achieve that pillowy, airy softness. Also, cutting out the second rise helps these achieve a more uniform, tighter crumb. This is ideal for danishes, as you don’t want huge air pockets in your dough (think of the open crumb in baguettes).
• Customizable – while I used blueberries in these danishes (my personal favorite), you can use any fruit you’d like!
• Texture and flavors – these danishes are loaded with a variety of different textures and flavors which makes them really, really good! The slightly sweet, soft dough is filled with a tangy cream cheese filling, then layered with a vibrant blueberry jam, and crunchy, buttery cinnamon sugar crumble topping.
• Easy to make – these danishes are surprisingly easy to make. After letting the dough rise, you shape the dough into 5 inch circles, leaving the crust a touch thicker then the flattened center. Then you simply fill with the cream cheese filling, blueberry jam and crumble topping.

Here are a few tips

Instant vs. Active Dry Yeast

This recipe uses instant yeast, which means it does not need an activation step. You can simply mix the yeast in with the rest of the ingredients. With that being said, I do like to add the instant yeast with the warm milk and sugar and allow the mixture to sit for 2-3 minutes, while I measure the rest of the ingredients. This is also helpful to ensure the yeast is working before adding in the rest of the ingredients. Every once in a while I get a bad batch of yeast. I use yeast so frequently that mine typically does not expire, but that can be an issue for your dough rising as well. After the mixture sits for a couple minutes, the surface should look frothy and the mixture should smell yeasty (malty, sweet, beer-like aroma).

Instant yeast also rises faster than active dry yeast, which I like because I feel like I am always crunched for time!

Now, if you have active dry yeast on hand, feel free to use active dry yeast. You will just have to allow the mixture to sit for 5-10 minutes, until the surface appears frothy and the mixture has that yeast smell.

Bread Flour vs. All-Purpose Flour

This recipe uses bread flour, which I have found yields a fluffier, softer dough and produces a better rise. The dough is less sticky and tacky when you use bread flour.

With that being said, you can certainly use all-purpose flour. All-purpose flour has a lower protein content, which produces a tender, finer crumb. Because bread flour absorbs more liquid than all-purpose flour, you may need to add a touch more all-purpose flour to the dough (try adding 2 tabespoons at a time, and work your way up from there. Be careful not to add too much, as too much flour can lead to a dry Danish).

Let me know what you thought!

I always appreciate hearing your feedback and would love to know what you think of these Blueberry Brioche Danishes, if you make them! Be sure to leave a comment and rating below. Also, you can take a picture (or video) and share on instagram or facebook. Make sure you tag me!

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