This week, I decided to make a cheese danish but then I thought, What if I made it with the filling from my coffee cake recipe so it is a delicious hybrid between coffee cake and a cheese danish? My mouth is watering. Let’s get started.
Coffee Cake Cheese Danish: Puff Pastry VS. Brioche
I decided to use brioche dough for this. Reason being is that I like the fluffier, thicker style of bread for my danishes. My problem with puff pastry is that sometimes it is just too thin and crispy. The benefit to using puff pastry is that it is so much easier because it is store bought and it cuts out the need to make a dough but my philosophy has always been that delicious recipes take effort and time. If it takes no time at all, it won’t be as good, most of the time. But by all means, if you prefer the puff pastry route, absolutely do what you would like.
As always, thank you guy’s all so much for stopping by and checking out this week’s recipe. If you want to see it in person, you can always head on over to my YouTube channel, linked below and check out the video. Also, I wanted to tell you about something else exciting that is going on. I entered a baking competition! It’s called the greatest baker competition and I am currently in the top 15 of my grouping. I could really use all your help getting to the next round. You get one free vote a day and all you need is Facebook. If you could all take a minute to vote I would really appreciate it. The link will also be on my Clumsy Cakes Facebook page.
Coffee Cake Cheese Danish
A fuffy brioche dough stuffed in the center with a coffee cake filling and cream cheese filling and drizzled with a cinnamon glaze.
Ingredients
The Dough
- 3/4 of a tsp of Yeast
- 1 Tbsp of Honey
- 2 TBSP of Unsalted Butter
- 2 TBSP +1 1/2 tsp of milk
- 1 Egg
- 1 1/2 TBSP of Granulated Sugar
- 1/4 of a Cup of Warm Water
- 1/2 tsp of Vanilla Extract
- 1 1/2 of a Cup of AP Flour
- 1 pinch of salt
- 1 egg beaten with a little bit of water
Cheese Filling
- 1 Block of Cream Cheese (softened)
- 1/4 of a Cup of Granulated Sugar
Coffee Cake Filling
- 2 Tbsp of Light Brown Sugar
- 1 1/2 Tbsp of AP Flour
- 1 Pinch of Cinnamon
- 2 Tbsp of Unsalted Butter (melted)
- 1 Pinch of Salt
Cinnamon Icing
- 1/2 Tsp of Cinnamon
- 1 Cup of Confectioners Sugar
- Enough milk to thin it out.( I used 2 Tbsp)
Instructions
The Dough
- Activate the yeast by adding it to the warm water in a small bowl. Then drizzle in the honey on top of the yeast so that it pushes the yeast down into the water, helping the activation process. Let that sit for 5 minutes to activate. You will know it's ready when it is bubbly and foamy and smells like bread.
- In another small bowl combine the milk and the butter and microwave at 20 second intervals, stirring between until the butter is melted.
- In the bowl of a stand mixer or large mixing bowl, whisk together the eggs and the sugar until combined.
- Whisk in the rest of the wet ingrediants, the cooled butter and milk mixture, the activated yeast and honey, the vanilla extra until well combined.
- Add in 1 1/2 cups of the sifted flour, and place the bowl on your stand mixer fitted with a dough hook attachment.
- Knead on medium low speed until the dough comes together.
- When the dough comes together, add in the remaining 1/2 cup of flour and salt. Keep the mixer on medium low speed until the flour is incorperated and than increase the speed to high and knead until smooth. About 1 minutes. The dough should be very sticky and soft.
- Turn the dough out onto a lightly floured surface. Gently knead the dough into a ball and then place it in a lightly oiled bowl.
- Place in a warm dry place to rise until doubled in size. This should take 1 hour to an hour and a half.
Cheese Danish Filling
- Add the cream cheese to a medium bowl and cream until smooth.
- Add the sugar and mix until incorperated.
Coffee Cake Filling
- Melt the butter in a small bowl and add the rest of the ingredients. Mix until incorperated.
Putting The Danishes Together and Finishing Off
- After the dough has risen, punch down the dough and cut it into 4 equal pieces.
- Form each peice into a disk and make an indent in the middle of each.
- Place the danishes ontop of a cookie sheet, lined with parchemnt paper.
- Place the danishes in a cool, dry place until doubled in size again. About 45 minutes.
- In the indent, add a small scoop of the coffee cake filling and flatten it out.
- Then add a small scoop of the cheese filling on top of that.
- Brush the sides of each danish with egg wash.
- Bake for 20 minutes or until golden brown.
Icing
- Add the sugar and the cinnamon to a medium bowl.
- Add milk and mix to make an icing. You are looking for a consistancy that when you pick some icing up and stream it back into the bowl, it takes two seconds for the stream to disapear.
- When the danishes are finished Let the cool completly.
- Once cooled completely, drizzle the danishes with the icing, using a spoon.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.