Danish Carnival Buns Vanilla Cheesecake

Danish Carnival Buns with Vanilla Cheesecake Delight bring so much childhood joy and coziness to my kitchen every year just before Lent. These pillowy buns cradle creamy vanilla cheesecake and a pop of berry perfection in every bite. Every batch feels like a family celebration and the scent alone seems to call everyone to the table.

My first time making these, I couldn’t believe how the buns fluffed up in the oven and held a little pool of cheesecake in the center. Now my nieces ask to make these together whenever Carnival season rolls around.

Ingredients

• All purpose flour: gives the buns their structure and pillowy finish Use fresh flour for best results
• Granulated sugar: adds sweetness throughout the dough and crumble Choose organic or superfine for smoother texture
• Instant yeast: makes for a faster rise and softer buns I love using fresh packet yeast for best leavening
• Salt: brings out the flavors and balances the sweetness Opt for fine sea salt for even blending
• Warm milk: keeps the dough tender and moist Choose whole milk for rich flavor
• Large egg: binds the dough and adds gentle richness Always pick fresh eggs for best results
• Unsalted butter: softens the crumb and creates a tender bite Let butter reach room temperature before mixing
• Cream cheese: creates the creamy cheesecake center Full fat varieties make the most indulgent filling
• Powdered sugar: sweetens the filling without grittiness Sift for a smooth consistency
• Vanilla extract: infuses filling with deep aroma Use real vanilla for better depth
• Egg yolk: makes the filling ultra creamy Adds structure and color
• Fresh or frozen blueberries: offer tartness and color Choose plump berries that are fragrant for the best flavor
• Lemon juice: brightens the filling Use freshly squeezed for zing
• Cornstarch slurry: thickens the compote Make sure it’s well dissolved before adding
• Crumble topping: comes from cold unsalted butter sugar and flour Chilling before using makes for perfect texture
• Egg wash: is a mix of egg and milk for rich golden buns Whisk until no streaks remain

Instructions

Mix Dry Ingredients:

In a large bowl whisk together all purpose flour granulated sugar instant yeast and salt thoroughly so the yeast is evenly distributed through the dry mix

Make the Dough:

Add warm milk large egg and softened unsalted butter to the dry mix Stir with a sturdy spoon or your hands until a rough dough forms

Knead the Dough:

Turn the dough onto a lightly floured surface and knead patiently for about 8 to 10 minutes The dough should go from shaggy to smooth with a stretchy feel

First Rise:

Transfer dough to a greased bowl and cover tightly with plastic or a damp towel Let it rise in a warm spot until doubled about 1 hour

Prepare Cheesecake Filling:

Beat softened cream cheese powdered sugar vanilla extract and egg yolk together until creamy and lump free Refrigerate until ready to use for extra firmness

Make Blueberry Compote:

Combine fresh or frozen blueberries sugar and lemon juice in a saucepan Set over medium low heat simmer for about 5 minutes so the berries burst and juices thicken Stir frequently

Thicken Compote:

Add the cornstarch slurry and continue stirring while cooking until the mixture thickens and looks glossy Cool completely before using

Prepare Crumble Topping:

Rub cold cubed butter granulated sugar and flour together with your fingers until the mixture resembles coarse sand Refrigerate to keep it cold

Shape Buns:

Punch down the risen dough and divide evenly into 10 to 12 pieces Roll each into a smooth ball Place on a parchment lined tray and gently flatten so the tops remain slightly domed

Add Fillings:

With floured fingertips or the back of a spoon create a well in the center of each bun Spoon a generous dollop of cheesecake filling in each indentation Top with a spoonful of cooled blueberry compote and finish with crumble sprinkled over the edges

Egg Wash and Bake:

Preheat your oven to 180 Celsius Brush outer edges of the buns with egg wash Place tray in oven and bake for 18 to 22 minutes until the buns are golden brown and set

Cool and Serve:

Remove buns from oven and let them cool just enough to handle softly Serve warm for true Danish bun comfort

You will taste creamy tang luscious fruit and fluffy bread in one bite Blueberries always remind me of the first picnic when we made these and packed them while still warm There is nothing quite like the smell of sweet yeast buns cooling by the window as everyone waits around the table My favorite part is always sneaking extra crumble when no one is watching

Storage Tips

Keep leftovers in an airtight container at room temperature for one day For longer storage move them to the fridge and gently rewarm in the oven before serving If completely cooled and wrapped they also freeze well just defrost at room temperature and warm through to recover that fresh baked magic

Ingredient Substitutions

Swap blueberries for raspberries or chopped strawberries if needed Mascarpone can stand in for cream cheese for a lighter filling If you need to use a milk alternative go for full fat oat or almond milk just make sure to warm it gently before adding to your dough

Serving Suggestions

Serve these with hot tea or strong coffee for a real Danish treat Dress them up for a party with powdered sugar or a little lemon glaze On special mornings I love to sneak a bit of extra vanilla into the filling for richer flavor

Cultural and Seasonal Context

These carnival buns are a beloved tradition for Fastelavn in Denmark Much like Mardi Gras the festival brings the whole family together for treats and fun You often find the same little filled buns with all sorts of joyful fillings on bakery shelves around February or early March

Seasonal Adaptations

Use ripe fresh berries when in season For winter and fall try a spiced apple compote for the center You can top with cinnamon sugar instead of crumble in colder months

Never rush the first rise as it creates the lightest crumb possible I learned patience the hard way one busy season

Common Recipe Questions

→ What makes Danish carnival buns unique?

These buns stand out with a pillowy dough, luscious vanilla cheesecake filling, blueberry topping, and crumbly streusel for rich flavor and texture.

→ Can I use frozen blueberries for the compote?

Yes, both fresh and frozen blueberries work well. Just simmer until the fruit releases juice and thickens with slurry.

→ How do I achieve a soft and fluffy dough?

Be sure to knead the dough until smooth and elastic, and allow a proper rise until doubled in size for the best texture.

→ What is the purpose of the streusel topping?

The buttery, crumbly streusel adds a delightful crunch, contrasting the soft bun and creamy filling for extra flavor.

→ Can these buns be made ahead of time?

Yes, you can prepare the dough and fillings in advance, then assemble and bake fresh for best flavor and texture.

→ Are there any tips for shaping the buns?

Shape dough into smooth balls, flatten gently, and use your fingers or a spoon to create a deep, even indent for the filling.