Danish

• 总时间: 3 hours 40 minutes

配料

For 8 buns:

150 ml milk

50 g sugar

5 g salt

100 g butter

1 egg + 1 for brushing

25 g fresh yeast or 8 g dry yeast

350 g all purpose flour

步骤

Warm up the milk till it’s lukewarm. Add the warm milk into your bowl attached to a stand mixer. (If you don’t have a stand mixer use your hands).

Add the egg, yeast, sugar and stirr till dissolved.

Add in your flour and mix on low to medium speed for 3-5 minutes before adding the salt and butter and mix on high speed for 5-6 more minutes.

Grease a bowl and form the dough into a ball and place into the greased bowl. Cover with plastic foil.

Let it proof for 1-2 hours (warm spot) make sure it doubles in size.

Vanilla cheesecake filling:

200 g creamcheese

1 whole egg

1 tbsp vanilla paste or 1 vanilla pod

30 g sugar

Instructions:

Whisk everything together in a bowl.

Blueberry compote:

250 g blueberries

2 tsp sugar

1 tsp cornstarch dissolved in 2 tbsp lemon juice

Instructions:

Bring everything to a simmer in a pot for 10 minutes on medium heat and let it cool down completely before assembling the buns.

Streusel crumble:

Combine the following ingrediens:

30 g melted butter

70 g flour

10 g sugar

Assembling:

When the dough has proofed for 1 hour dust your hands with some flour and roll the dough into small (70-80 g balls) depending on how many buns you want.

Place them in a oven tray with parchment paper attached and let them proof again for 40 minutes.

Press a hole down in the middle of the balls with a glass, and fill them with your cheesecake filling and compote.

Brush with egg wash and bake at 200 C. (Fan) for 15-18 minutes (or until golden.