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Flaky Strawberry Cream Cheese Danish Braid

strawberry cream cheese danish braid - featured image
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A homemade flaky Danish braid filled with smooth cream cheese and fresh strawberry compote, perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420 g), sifted
  • ¼ cup granulated sugar (50 g)
  • 2 ¼ tsp instant yeast (one packet)
  • 1 tsp salt
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • 1 stick unsalted butter (113 g), softened
  • 1 large egg, room temperature
  • 8 oz cream cheese (225 g), softened
  • ½ cup powdered sugar (60 g), sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 ½ cups fresh strawberries (about 225 g), hulled and chopped
  • 3 tbsp granulated sugar (40 g)
  • 1 tsp lemon zest
  • 1 tsp cornstarch mixed with 1 tbsp water
  • Optional glaze: 1 cup powdered sugar (120 g), 2 tbsp milk (30 ml), ½ tsp vanilla extract
  • Optional egg wash: 1 beaten egg mixed with 1 tbsp water

Instructions

  1. Activate the yeast by combining warm milk, sugar, and instant yeast in a medium bowl. Let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, mix flour and salt. Add softened butter, egg, and the foamy yeast mixture. Knead for 8-10 minutes until smooth and elastic.
  3. Shape dough into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  4. Beat cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Set aside.
  5. Cook strawberry filling by combining chopped strawberries, sugar, and lemon zest in a small saucepan. Cook over medium heat for 5-7 minutes until juices release. Stir in cornstarch slurry and cook 1 more minute until thickened. Cool.
  6. Punch down risen dough and roll out on a floured surface into a 15×10-inch rectangle.
  7. Spread cream cheese filling down the center third of the dough lengthwise. Top with strawberry filling, leaving a 1-inch border on each side.
  8. Cut 1-inch strips along both sides of the filling (about 7 strips per side). Fold strips over filling in an alternating pattern to form a braid. Pinch ends to seal.
  9. Transfer braid to a parchment-lined baking sheet. Cover loosely and let rise for 20-30 minutes until puffed.
  10. Preheat oven to 375°F (190°C). Brush braid with egg wash for a golden finish.
  11. Bake for 25-30 minutes until golden brown and cooked through.
  12. Let cool slightly, then drizzle with optional powdered sugar glaze. Serve warm or at room temperature.

Notes

Use softened (not melted) butter for tender crumb. Avoid overfilling to prevent leaks. Chill dough if too sticky or warm while rolling. Egg wash gives a golden sheen. Frozen strawberries can be used if thawed and drained. Dough can be prepared the night before and refrigerated. For vegan version, use dairy-free cream cheese, plant-based milk, and replace egg wash with maple syrup and almond milk mixture.

Nutrition

Keywords: strawberry Danish, cream cheese braid, flaky pastry, homemade Danish, breakfast braid, brunch recipe, easy Danish braid

Find it online: https://wigglebite.com/flaky-strawberry-cream-cheese-danish-braid-recipe-easy-homemade-from-scratch/