STRAWBERRY AND BLUEBERRY BRIOCHE CHEESE DANISH

blueberry cheese brioche danish
Course: Breakfast
Cuisine: American
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8
INGREDIENTS
BRIOCHE DOUGH
  • 3/4 cup lukewarm water 180 ml
  • 2 1/4 tsp granulated yeast 12 g, 1 packet
  • 2 1/4 tsp coarse sea salt or kosher salt 12 g
  • 4 eggs lightly beaten
  • 1/4 cup honey 60 ml
  • 6 oz unsalted butter melted, 180 g
  • 3 3/4 cups all purpose flour 450 g
FILLING
  • 8 oz cream cheese 230 g
  • 1 large egg yolk
  • 3 tbsp sugar 45 g
  • 1 cup blueberries 240 ml
  • 1 cup sliced strawberries 240 ml
  • 1 large egg – lightly beaten
INSTRUCTIONS
BRIOCHE DOUGH
  1. Mix the yeast, salt, water in the bowl of your mixer, mix well
  2. Add in eggs, honey and melted butter, and continue to mix until well blended
  3. Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
  4. The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that’s ok.
  5. Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
  6. Chill dough for at least 2 hours, before using. Over night is better.
FILLING
  1. Rinse and slice strawberries, rinse blueberries
  2. In a bowl add cream cheese, sugar and egg yolk, mix until well blended.
ASSEMBLY
  1. Using floured hands divide dough into 8 small balls, 2- 3 ounces (56-84 g) in size depending upon how big you want the pastries to be.
  2. Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.
  3. Using a rolling in roll out the dough int a 1/8 (3-4 mm) inch thick rectangle, add flour as needed to keep the dough from sticking to the rolling pin or surface.*
  4. Place cheese filling in the center third of rolled out dough, dividing equally between the 8 pastries
  5. top the dough with the blueberries, or strawberries.
  6. Leaving about 1/2 (13 mm) an inch next to the filling on both sides, begin to cut the rest of the dough into strands to make a criss cross lattice. (all the strands must remain connected)
  7. Bring both ends of the dough up and over the filling so it covers the filling by about an inch
  8. Begin from one side crossing over the pastry, and continue with the other side repeating this process until all the dough strands have been used.
  9. Repeat this process with all of the danish*
  10. Brush completely pastries with egg
  11. Bake at 350 F (177 C) in a preheated oven for 20- 25 minutes or until golden brown in color.
RECIPE NOTES

*you can skip the lattice process and just make pockets out of the danish leavng the ends slightly open as in the picture of my danish.