Danish Carnival Buns: Sweet Fluffy Treats for Cozy Mornings

Danish Carnival Buns are sweet, fluffy pastries filled with creamy cheesecake and blueberry compote, perfect for cozy mornings.

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Prep Time 1

Cook Time 22

Rising Time 1

Total Time 2 22

Servings: 10 buns

Course: Desserts

Cuisine: Danish

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

3.5 cups All-Purpose Flour Can substitute with gluten-free flour mix.
0.25 cups Granulated Sugar Coconut sugar can be a healthier alternative.
2 teaspoons Instant Yeast Instant dry yeast is ideal.
0.5 teaspoon Salt No direct substitution recommended.
1 cup Warm Milk Almond or oat milk can be used as a dairy alternative.
1 large Egg A flax egg can substitute for a vegan option.
0.25 cups Softened Butter Use vegan butter for a dairy-free version.

For the Cheesecake Filling

8 ounces Cream Cheese Can substitute with ricotta or Greek yogurt.
0.75 cups Powdered Sugar Can replace with honey or agave syrup.
1 teaspoon Vanilla Extract Pure vanilla is best.
1 large Egg Yolk A whole egg can be used as an alternative.

For the Blueberry Compote

2 cups Blueberries Frozen blueberries can be substituted.
0.25 cups Sugar (for compote) Brown sugar can be used for a deeper flavor.
1 tablespoon Lemon Juice Lime juice can substitute for a different flavor.
1 tablespoon Cornstarch Arrowroot powder can be a suitable substitute.

Equipment

Mixing bowl
whisk
Wooden Spoon
Rolling Pin
Baking Tray
Saucepan

Method

Step-by-Step Instructions

In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Gradually mix in warm milk, egg, and butter until a soft dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the kneaded dough into a greased bowl, cover, and let it rise in a warm place for about 1 hour.
Beat together cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth. Chill while dough rises.
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally.
Punch down the risen dough, divide into 10-12 pieces, and shape each into a ball with an indentation.
Fill each indentation with cheesecake filling and blueberry compote, optionally add crumble topping.
Preheat oven to 180°C (350°F), brush buns with egg wash, and bake for 18-22 minutes until golden.

Nutrition

Serving: 1bunCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, let the dough rise in a warm area and chill the cheesecake filling before use. Buns can be stored in an airtight container for up to 3 days, or frozen for 2 months.

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