Danish Carnival Buns with Vanilla Cheesecake Delight!

• servings: 10 servings
• active time: 30 minutes
• total time: 1 hour 52 minutes

Ingredients

500 g (4 cups) all-purpose flour

70 g (⅓ 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

225 g (8 oz) cream cheese, softened

60 g (½ cup) powdered sugar

1 tsp vanilla extract

1 egg yolk

1 ½ cups fresh or frozen blueberries

2 tbsp sugar

1 tbsp lemon juice

1 tsp cornstarch mixed with 2 tsp water (slurry)

50 g (¼ cup) unsalted butter, cold and cubed

50 g (¼ cup) granulated sugar

75 g (½ cup) all-purpose flour

1 egg beaten with 1 tbsp milk

Directions

In a bowl, whisk flour, sugar, yeast, and salt.

Add warm milk, egg, and butter, mixing until a soft dough forms.

Knead 8–10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise 1 hour or until doubled.

Beat cream cheese, powdered sugar, vanilla, and egg yolk until smooth. Chill until ready to use.

In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer 5 minutes until berries release juices.

Stir in cornstarch slurry and cook until thickened. Cool completely.

Rub butter, sugar, and flour together until crumbly. Chill.

Punch down dough and divide into 10–12 pieces. Shape into balls.

Place on a lined baking tray, flattening slightly. Use your fingers or a spoon to make an indent in the center.

Fill each indent with cheesecake filling, add a spoonful of blueberry compote, then sprinkle crumble on edges.

Preheat oven to 180°C (350°F). Brush edges of buns with egg wash.

Bake 18–22 minutes until golden brown and set.

Cool slightly before serving. Enjoy warm with a dusting of powdered sugar if desired.

Nutrition

• Serving Size: 1 bun
• Calories: 250
• Total Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Total Sugars: 15g
• Protein: 4g