Irresistible Homemade Summer Berry Danish Braid with Cream Cheese & Fresh Fruit
Imagine waking up to the aroma of freshly baked pastry, golden and flaky, filled with a sweet, tangy cream cheese mixture and an abundance of vibrant summer berries. This isn’t just a dream; it’s a delicious reality when you craft your own homemade Danish pastry. Made with the reliable quality of Red Star Yeast, braided elegantly around a rich cream cheese filling and bursting with the freshness of seasonal berries, this breakfast treat is guaranteed to impress everyone lucky enough to enjoy a slice. Forget those store-bought imitations; this is the real deal, a culinary masterpiece that elevates any morning into a special occasion.
When it comes to the most important meal of the day, my heart undeniably belongs to sweets. Is that truly a surprise? While many might reach for savory classics like crispy bacon and perfectly poached eggs, I find myself drawn to the allure of pastries with far more enthusiasm. For me, breakfast is often the perfect excuse to indulge in something akin to dessert, setting a delightful tone for the entire day. However, I usually relegate such treats to a spontaneous coffee house splurge, believing homemade pastries to be too complex or time-consuming for regular preparation. But that perception has completely changed!
After experiencing the sheer joy and incredible flavor of this homemade Danish braid, I am convinced it deserves a permanent spot in our regular weekend rotation. The satisfaction of pulling a warm, aromatic pastry from your own oven, knowing every ingredient that went into it, is unparalleled. This recipe transforms a once-intimidating baking project into an achievable and immensely rewarding endeavor, proving that the finest pastries can indeed be made right in your own kitchen.
What sets this recipe apart from many others is its commitment to crafting the Danish dough entirely from scratch. You won’t find any shortcuts involving frozen puff pastry here. Instead, this recipe guides you through creating a rich, yeasted dough generously enriched with plenty of butter. While I readily admit that making dough from scratch requires a bit more effort and certainly more time than simply unrolling a store-bought sheet, the resulting difference in flavor, texture, and overall quality is profoundly noticeable. Once you taste the delicate flakiness and buttery richness of a truly homemade Danish, you’ll likely find yourself reluctant to ever go back to pre-made options.
The pastry itself is a symphony of textures and flavors: wonderfully sweet, deeply buttery, and boasting that signature slight flakiness that defines a perfect Danish. Paired with a luscious cream cheese filling, it creates an exquisite balance that’s pure bliss. The inclusion of fresh summer berries makes this an especially timely and appropriate treat for this vibrant season. However, one of the beauties of this recipe is its adaptability. Feel free to customize the fruit component with whatever seasonal produce you have on hand or what calls to you most. Imagine the delightful possibilities with sweet cherries, juicy strawberries, tangy sliced peaches, or even plums – each would be absolutely incredible and add its unique twist to this delightful pastry.
To make the process more manageable and to ensure a fresh, impressive Danish on a leisurely morning, consider starting the dough preparation the night before. Allowing the dough to rest and chill in the refrigerator overnight not only develops deeper flavors but also makes it significantly easier to handle and roll out the next day. This clever time-saving strategy means that come morning, all that’s left to do is quickly roll out the prepared dough, add your delicious filling, expertly braid it, and bake. This makes for a surprisingly stress-free, yet utterly luxurious, breakfast experience.
The visual appeal of a braided Danish is undeniable, making it a show-stopping centerpiece for any brunch table. The braiding technique, while seemingly intricate, is quite straightforward once you understand the simple steps. It’s a method that not only looks professional but also helps to encase the luscious filling beautifully, ensuring every bite is a perfect combination of pastry and fruit-filled creaminess. Here’s a detailed guide to creating that stunning Danish pastry braid:
How to Create a Danish Pastry Braid
- Prepare the Dough Base: Once your chilled dough is rolled out into a large rectangle, you’ll need to create a guide for your braid. Gently score the dough lengthwise, dividing it visually into three equal sections. It’s important to be careful here: do not slice all the way through the dough; these lines are merely indicators for the next step. The middle section will hold your filling, while the outer sections will form the elegant braided strips.
- Cut the Strips: Using a sharp knife or a pizza cutter, slice the outer two-thirds of the dough into 1-inch wide strips. Make these cuts at a slight diagonal angle, pointing inwards towards the middle section. These angled strips are key to achieving the classic braided look and will make overlapping much easier.
- Refine the Edges: At the very top and bottom ends of your dough rectangle, you’ll likely have a couple of full-width segments where the strips haven’t quite started. Carefully remove these segments, leaving behind small “notches” or gaps where the braiding will begin and end. This creates a neat starting and finishing point for your braid.
- Apply the Filling: Now, spread your prepared cream cheese and berry filling evenly and generously down the center third of the dough. Make sure to keep the filling within the unscored middle section, leaving the cut strips on either side clear for braiding.
- Begin the Braid: To start the braiding process, take one of the top strips from either side (it doesn’t matter which you start with first). Fold it diagonally up and over the filling, laying it gently across the middle. Next, take the top strip from the *other* side and fold it diagonally over the first strip, slightly overlapping it. Continue this alternating pattern all the way down the length of the pastry, ensuring each strip slightly overlaps the previous one to create that beautiful, interlocked braided appearance. Once you reach the bottom, gently tuck in the last strips for a tidy finish.
With the braiding complete, your stunning Danish is almost ready for the oven. This thoughtful preparation and assembly ensure not only a visually appealing pastry but also a perfectly baked, flaky, and flavor-packed experience. The next step is simply to let it rise one last time before baking to golden perfection, filling your home with an irresistible aroma that promises a truly unforgettable breakfast or brunch.
Instructions
To prepare the dough:
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Combine the warm milk and yeast and stir slightly to combine. Let sit for 5-10 minutes.
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Meanwhile, combine the flour, sugar and salt in a large bowl. Add the butter and cut it into the dry ingredients with a pastry blender until the butter is the size of small peas.
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Whisk together the yeast mixture and the egg yolks and add all at once to the flour mixture. Stir with a wooden spoon just until it forms a sticky dough. Do not knead.
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Cover with plastic wrap and chill for at least 2 hours.
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Dump the chilled dough onto a floured surface and roll it into a large rectangle about 15 inches wide. Fold the dough in thirds like you would a business letter, then roll it out again. Repeat 2 more times.
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Fold the dough in thirds again and cover with plastic wrap. Chill for at least 30 minutes and up to 3 days, or freeze for up to 1 month.
To assemble the danish braid:
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Cut chilled dough in half and roll each out into an approximate 12×6-inch rectangle. Transfer to 2 sheet pans lined with parchment paper. Use a knife to score each rectangle into thirds lengthwise. Cut the outer thirds into 1-inch strips.
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With either a mixer or by hand, beat the cream cheese, sugar and egg until smooth.
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Spread into the center of each dough rectangle. Top with berries or desired fruit.
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To make a braid, take one top dough stip and fold it over the filling. Fold the dough strip from the other side over the top, overlapping the first one slightly. Repeat all the way down.
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Cover with plastic wrap and let rise for about 30 minutes. Meanwhile, preheat oven to 400°F. Brush with egg wash and bake until crust is golden about, about 30 minutes. Let cool to room temperature.
To make the icing:
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Whisk together the powdered sugar and milk or cream until smooth. Drizzle over the cooled danish braid. Serve and enjoy!
Notes
After your delectable Summer Berry Danish Braid emerges from the oven, golden brown and radiating warmth, the final touch of a simple, sweet icing transforms it into pure perfection. The delicate drizzle not only adds an appealing visual contrast but also enhances the overall flavor profile, providing an extra layer of sweetness that beautifully complements the tangy cream cheese and juicy berries. Allow the Danish to cool slightly before slicing and serving. Enjoy it warm, perhaps with a freshly brewed cup of coffee or tea, for a truly exquisite breakfast or brunch experience.
This recipe yields two magnificent Danish braids, offering you the flexibility to enjoy one immediately and save the other for later. Remember, the dough is quite forgiving and can be stored in the refrigerator for up to three days, or even frozen for up to a month. This makes it an ideal option for meal prepping or for spontaneous baking whenever a craving strikes. Simply thaw the frozen dough overnight in the refrigerator before proceeding with the rolling, filling, and braiding steps.
Tips for Danish Baking Success
- Yeast Activation: Ensure your milk is truly warm (around 105-115°F or 40-46°C) to properly activate the Red Star Yeast. Too hot, and you’ll kill it; too cold, and it won’t activate. A thermometer is your best friend here.
- Cold Butter is Key: For that signature flaky texture, the butter for the dough must be kept cold. This prevents it from fully incorporating into the dough, allowing it to create distinct layers as the pastry bakes.
- Do Not Knead: Unlike many yeast doughs, this Danish dough is deliberately *not* kneaded. Overworking it will develop too much gluten, resulting in a tough pastry rather than a tender, flaky one. Stick to stirring until just combined.
- Patience with Chilling: The chilling times are essential. They allow the dough to develop flavor, relax the gluten, and, most importantly, keep the butter cold and firm, which is crucial for creating the flaky layers. Don’t rush these steps!
- Berry Preparation: If your berries are very juicy, you might toss them lightly with a teaspoon of flour or cornstarch before adding them to the filling. This helps absorb excess moisture and prevents the filling from becoming too watery.
Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.
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Creating this Summer Berry Danish Braid is more than just following a recipe; it’s an experience that culminates in a truly remarkable pastry. The tender, buttery dough, the sweet and creamy filling, and the vibrant burst of fresh berries come together in a way that truly delights the senses. Whether you’re baking for a special occasion or simply treating yourself and your loved ones, this homemade Danish will undoubtedly become a cherished favorite, proving that some of life’s most delicious joys are found right in our own kitchens.