Raspberry Brioche Danishes with a Crumb Topping

These Raspberry Brioche Danishes is soft and fluffy with a vanilla bean cream cheese custard and raspberries topped with a crumb. Absolutely are the perfect for your next brunch at home!

Raspberry Brioche Danishes are so soft and fluffy and part of my Dough It All series where I take the same dough base and make endless amounts of recipes! This same dough base is used in my Soft Sandwich Bread, Maple Glazed Donuts, Cheesesteak Biscuit Bombs, Cinnamon Rolls, and more!

Ingredients

• Flour – All Purpose is preffered for a fluffier danish, but Bread Flour is totally fine also. You will just have a chewier danish. This is also used in the crumb topping.
• Yeast – I like to use Dry Active Yeast, if you choose to use instant yeast you can skip the very first step of mixing together the yeast, warm water, and sugar. Just add those three ingredients in with the dough ingredients.
• Milk – This is the my favorite for a fluffy dough, you can swap for water if needed. You also will use milk in the cream cheese filling
• Butter – Adds buttery flavor to the dough. If you need a dairy free option I have swapped the butter for avocado oil in the dough. The butter is also used in the crumb topping. If you need a dairy free option swap for a dairy free butter or skip the crumb topping.
• Egg – I have left out the egg before because I ran out, but the egg gives the dough extra structure and fluffiness.
• Sugar – granulated sugar to help activate the yeast in the dough, powdered sugar in the filling and brown sugar in the crumb topping.
• Cream Cheese – for the creamy filling
• Vanilla Bean Paste – this can be swapped for a vanilla bean or regular vanilla extract
• Raspberries – fresh or frozen work here! I have tested with both and there is no need to thaw the raspberries before adding. You can also swap this for any other berry you would like
• Cinnamon – for the crumb topping
• Salt – adds structure to the dough.

How to Make Raspberry Brioche Danishes

Brioche Dough

• Combine 1/4 cup warmed water with yeast and sugar. Set aside until foamy. If your yeast does not foam up, do not proceed to the next step. This means your yeast is not active.
• Once the yeast mixture is foamy combine all yeast mixture, milk, butter, egg, salt, and 2 and 1/2 cups of flour. Mix to combine, adding in additional flour until the mixture pulls away from the bowl.
• Knead mixture for 7-10 minutes, or until the dough is smooth. Shape into a ball, place back into bowl, cover, and let rise for an hour, until doubled.
• Place dough onto counter and divide into 8 sections. Shape each section into a ball and place onto a lined baking sheet. Cover and allow to rise for 30 minutes.
• Place dough onto individual parchment squares, cover, and let dough rise for another 30-60 minutes.

Cream Cheese Filling

• Preheat oven to 375F.
• Add all the cream cheese filling ingredients into a medium sized bowl and mix to combine. The mixture should be smooth and creamy.

Make Crumb Topping

• Combine all crumb topping ingredients in a bowl. Mix until crumb-like texture.

Assemble Danishes

• Bake at 375F for 25-30 minutes and allow to cool for at least 10 minutes before consuming.
• Using your fingers create a well in the center of each dough ball, leaving about 1/2″ around the edge.
• Add a scoop of the cream cheese mixture to the center well of each danish and top with a sprinkling of crumb topping.

Share Your Experience

I would love to hear about your experience making and enjoying my Raspberry Brioche Danishes! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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