Wild Blueberry Coffee Cake Danishes

Ingredients

For the Brioche Dough:

• 4 cups All Purpose Flour
• 1/2 cup Granulated Cane Sugar
• 2 1/4 tsp. Instant Yeast
• 1 1/4 cup Warm Milk
• 1 large Egg, beaten
• 1 Egg Yolk
• 3 tbsp. Unsalted Butter, softened and cubed

For the Filling:

• 8 oz Cream Cheese, softened
• 1/2 cup Powdered Sugar
• 1/4 cup Whole Milk
• 2 tsp. Vanilla Bean Paste
• 2 cups Wild Blueberries (frozen)
• 1 Egg, beaten

For the Coffee Cake Crumb:

• 1/3 cup Brown Sugar
• 3/4 cup All Purpose Flour
• 2 tsp. Ground Cinnamon
• 6 tbsp. Butter, melted

(Optional) For the Glaze:

• 1 1/2 cups Powdered Sugar
• 1 tsp. Vanilla Extract
• 2-3 tbsp. Milk
• Pinch of Salt

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Instructions

To Make the Brioche Dough:

1. In the bowl of a stand mixer, combine the flour, sugar, yeast, egg, egg yolk, and warm milk. Using the hook attachment, mix on LOW speed for 2-3 minutes.
2. Add the cubed softened butter and knead until a soft, pliable dough forms (about 3-4 minutes).
3. Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Preheat your oven to 375°F and line a rimmed baking pan with parchment paper.
5. Once risen, turn the dough onto a clean surface. Divide it into 8-12 equal pieces and roll them into tight balls. Set aside while you prepare the cream cheese filling.

To Make the Filling:

1. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat for 1-2 minutes until smooth.
2. Add the powdered sugar, milk, and vanilla bean paste. Beat for another 2-3 minutes until smooth and light.

To Make the Coffee Cake Crumb:

1. In a bowl, combine the brown sugar, flour, ground cinnamon, and melted butter. Mix until a crumb-like texture forms.

To Assemble the Danishes:

1. Take each dough ball and press your fingers along the edges to create a 1/2-inch circular edge. Gently stretch the center until it’s about 1/4-inch thick (think of creating a large doughnut with a connected center). Place each dough circle on the prepared baking pan.
2. Evenly distribute the cream cheese filling between the danishes. Top with wild blueberries.
3. Brush the edges of the dough with the beaten egg, then sprinkle the coffee cake crumb mixture along the edges and (optionally) in the center.
4. Bake for 20-30 minutes, rotating the pan halfway through, until the edges are deeply golden and the centers are set.
5. Let rest for at least 10 minutes before glazing.

To Make the Glaze (Optional):

1. Whisk together powdered sugar, vanilla extract, milk, and a pinch of salt until smooth.
2. Drizzle the glaze over the danishes before serving.