Bakery Style Mixed Berry Brioche Danish
Soft Brioche Danish filled with a creamy creme fraiche custard and topped with fresh berries. A bakery style breakfast pastry that is rich, tender, and surprisingly easy to make.
Servings: 12 pastries
Calories: 336kcal
Ingredients
Brioche Dough
- 3 ¾ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 ½ teaspoon yeast
- ¼ cup sugar
- 6 tablespoons butter melted
- ¾ cup milk
- 2 eggs
Cream filling
- 8 ounces creme fraiche
- 4 ounces cream cheese
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla bean paste
To finish:
- 1 large egg whisked with 1 tablespoon water for egg wash
- Pearl sugar or coarse sugar optional
- Fresh fruit or jam
Instructions
Make the brioche dough
- In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the melted butter, warm milk, and room temperature eggs.
- Add the wet ingredients to the dry ingredients and mix by hand until a shaggy dough forms.
- Place on the stand mixer and, using the dough hook, knead for 5 to 8 minutes, or until the dough becomes smooth and begins pulling away from the sides of the bowl. If the dough is very sticky after a few minutes, add 1 tablespoon of flour at a time, up to 2 tablespoons, until it comes together.
- Shape the dough into a ball and place it into a lightly greased bowl. Cover and let rise for 1 to 1 ½ hours, or until almost doubled in size.
Shape the dough
- Turn the dough out onto a clean surface and divide into 12 equal pieces. Using a scale helps keep them even.
- Take each piece and gather the edges up toward the center, like closing a drawstring bag, then flip seam side down and roll into a smooth ball.
- Place the dough balls on a parchment lined sheet pan, spacing them evenly.
Second rise
- Cover and refrigerate overnight, OR let rise in a warm spot for about 2 hours, until puffy. They will not double in size.
- If refrigerated, remove from the fridge and let sit at room temperature while the oven preheats to 375°F, about 45 to 60 minutes.
Make the filling
- In a bowl, beat together the creme fraiche, cream cheese, sugar, cornstarch, salt, egg yolks, and vanilla until completely smooth.
Shape and fill
- Once the dough balls are slightly puffy, place 6 on each sheet pan. Use the bottom of a floured measuring cup or glass to press a deep well into the center of each dough ball, leaving a rim around the edges.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the rims of each pastry.
- Sprinkle the rims with pearl sugar or coarse sugar if using.
- Spoon about 2 tablespoons of filling into the center of each pastry.
- Baked fruit - If you want cooked berries, decrease the amount of your filling slightly and add berries to the center. They will bake up soft and jammy.
Bake
- Bake at 375°F for 15 to 18 minutes, or until the brioche is golden brown and the filling is just set.
- Remove from the oven and allow to cool on the pan or transfer to a wire rack.
Finish
- Once cooled, top with fresh berries or a spoonful of jam, or both. Serve slightly warm or at room temperature.
Video
Notes
Optional Filling Substitution - If you do not have creme fraiche, you can replace it with a total of 12 ounces of cream cheese for a thicker, more classic cheese danish filling, thinning with 1 to 2 tablespoons of milk.
Storage and Reheating
- Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating - Warm in a 300°F oven for 8 to 10 minutes until heated through. Avoid microwaving if possible, as it can make the brioche tough.
Nutrition
Calories: 336kcal | Carbohydrates: 41g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 299mg | Potassium: 126mg | Fiber: 1g | Sugar: 10g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 2mg
