Delicious Braided Breakfast Danish Recipe with Cream Cheese and Jam
Indulge in this delightful Braided Breakfast Danish, featuring a sweet jam filling and rich cream cheese, all wrapped in soft, cakey dough. This danish is perfect for a special occasion or a weekend treat.
Why This Braided Danish Recipe Works
This beautiful Braided Breakfast Danish recipe makes two loaves, making it ideal for sharing with family, friends, or neighbors. You can also easily halve the recipe if you prefer a smaller batch. Due to the fact that this recipe makes two danishes, preparing one the night before makes it a sweet treat for Easter or Christmas morning breakfast.
Nothing compares to the taste of homemade danish, especially when you have the freedom to customize the filling with various jams or preserves. The effort you invest in creating this delectable pastry is undoubtedly rewarded when you witness those golden-brown braids emerge from the oven. It’s reminiscent of a coffee cake, boasting a softer, fluffier crumb as opposed to the flaky, crescent dough characteristic of traditional pastries. I absolutely love it.
If you’re seeking an easier option, consider my cranberry cream cheese pastries, which utilize store-bought crescent dough for convenience.
Ingredients You’ll Need for Braided Breakfast Danish
Find the complete list of ingredients and detailed instructions in the printable version located at the end of this post.
Ingredient Information and Substitution Suggestions
SPONGE – Always confirm the freshness of your yeast before commencing. The optimal water temperature should range from 105°F to 115°F. Use a thermometer to gauge the water temperature accurately if necessary, as temperatures surpassing 120°F can compromise the yeast’s viability. Ensure you’re using warm, not hot, water. For precise measurements, consider utilizing a kitchen scale when weighing your flour, which yields the most consistent outcomes.
DOUGH – Allow refrigerated ingredients like yogurt, butter, and eggs to reach room temperature before getting started for better dough consistency.
FILLING – Almost any type of fruit jams or preserves will work wonderfully here. Apple, raspberry, blackberry, strawberry, apricot, marmalade, and even lemon curd are excellent choices. You could even try blueberry or cherry pie filling for a unique twist!
How to Make a Braided Breakfast Danish: Step-by-Step Instructions
These step-by-step photos and instructions are designed to guide you through the process of making this recipe. You can Jump to Recipe for the printable version, complete with measurements and instructions at the bottom.
- In a small bowl, combine the sponge ingredients. Stir until well combined, cover loosely with plastic wrap, and let proof for 10 to 15 minutes.
The sponge mixture, ready to proof. - In the bowl of your stand mixer, combine the dough ingredients with the sponge. Mix with the dough hook on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes.
Combining the ingredients in the stand mixer. Kneading the dough with the dough hook. - Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and let rise for 60 to 90 minutes, until quite puffy and nearly doubled.
The dough after rising. - While the dough is rising, prepare the filling. Combine all filling ingredients (except the preserves) in a small bowl, mixing until smooth and lump-free. Reserve the filling and preserves until ready to fill the braids.
The smooth and creamy filling. - Cut two pieces of parchment into 10″x15″ rectangles. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set aside as you roll out the first piece into a 10″ x 15″ rectangle onto one of the parchments. Rolling on parchment paper makes moving the bread to the baking sheet much easier.
- Lightly press two lines down the dough lengthwise to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the preserves, leaving 1″ free on all sides of the filling.
Dividing the dough into sections. Adding the preserves on top of the filling.
How to Make the Braids and Assemble Your Danish
- To form the braid, start by cutting out a 1″ triangle from each corner of the dough. Cut 1″ crosswise strips down the length of the outside sections, ensuring you have the same number of strips on each side. A pastry cutter works best, but a pizza cutter or kitchen shears can also do the trick.
Cutting the strips for braiding. Arranging the strips for the braid. - To start braiding, take one end of the center section of dough and fold it over the filling. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Gently press the end of the strip into the dough where it rests. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf.
The cut strips, ready to be braided. Folding the dough strips over the filling. - Once you’re left with the two “legs” on either side, fold up the end section of dough, criss-cross the “legs” over the top, and then tuck underneath.
Finishing the braid by folding and tucking. - Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and preserves. Gently slide the loaves on the parchment onto an insulated baking sheet. You should be able to fit both loaves on one sheet, but you may need to trim the parchment. Cover the loaves with a soft cloth and let them rise for 45 to 50 minutes, or until quite puffy.
- Preheat the oven to 375°F (190°C). Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water, and a pinch of salt) and bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes.
Brushing the danish with egg wash before baking. - To make the drizzle, slowly add small amounts of milk to the powdered sugar until you achieve a thick, yet drizzling consistency. With the loaves on a cooling rack, place waxed paper underneath to catch drips, then drizzle the powdered sugar glaze back and forth across the loaves. Allow to set before serving.
The finished Braided Breakfast Danish, glazed to perfection.
Frequently Asked Questions & Expert Tips for Perfect Danish
What is a sponge?
A sponge is essentially a starter, a mixture of yeast, flour, water, and sugar. It allows the yeast to start working before being added to the rest of the dough. Since this dough contains eggs and butter, which enrich it, it makes it slightly more challenging for the yeast to activate. A sponge gives the yeast that extra head start it needs. After mixing the sponge ingredients, cover it with plastic wrap and let it activate for about 15-20 minutes. It’ll get frothy and bubbly, which indicates that your yeast is alive and well!
How do you store the braided breakfast danish?
While it’s best to enjoy this danish fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Breads like this tend to dry out in the refrigerator, but due to the cream cheese filling, refrigeration is necessary. I recommend letting it sit at room temperature for about 30 minutes before eating leftovers, or briefly reheating it in a toaster oven.
Can you freeze it?
I haven’t personally tried freezing this danish and baking it later, but I believe it should be possible. Because it’s a yeast dough, you’ll need to par-bake it first. Par-baking involves partially baking the dough so it can be frozen and fully baked later. Par-baking effectively stops the yeast activity and sets the proteins and starches. You would need to par-bake it, freeze it, and then finish baking it in the oven. Since I haven’t tried this method with this particular danish, I can’t provide precise baking times for before and after freezing. However, par-baking creates a slight crust, but not enough to cause browning. The browning occurs after it’s removed from the freezer and baked fully.
Serving Suggestions for Your Braided Danish
A slice of this Braided Breakfast Danish pairs perfectly with a cup of coffee or tea. Pack a slice in lunches or enjoy it as a sweet treat after dinner. There is no wrong way to enjoy this incredible pastry.
The powdered sugar drizzle is optional, but highly recommended! That extra touch of sweetness elevates it to a new level, in my opinion. Enjoy your danish warm or at room temperature. I hope you love it!
More Delicious Breakfast Recipes to Try
- Blackberry Scones
- Crescent Danish Wreath
- Blueberry Breakfast Cake
- Cranberry Cream Cheese Pastries
- Cherry Cream Cheese Coffee Cake
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