Authentic yeast buns filled with sweet vegan cream cheese
Introducing Vegan Bakery Style Cheese Danish!
For a variation you make them just fruit filled or do a combination of both if you’re not so much of a cheese lover
I must quickly address what will be, the most commented phrase on this recipe
“HOW DARE YOU! THAT IS NOT A REAL DANISH DOUGH!”
If you are one of those who want to call me out for this
Yes you are correct, this is not a true laminated danish dough
Which in and of itself is an art form and one that I am not about to teach in a 5 minute YouTube video or try to explain in a blog post.
So if it is real deal laminated danish dough you are after then look elsewhere
This post is for folks who want easy, fast and a virtual exact replica of a danish dough without all the time and technicalities involved.
This dough recipe is actually adapted from my Babka recipe that I sold while I owned my bakery.
Because this dough happens to be a dream to work with I converted it nicely into “mock style” danish pastry for you all to make at home.
So again this is not a true danish dough
But for all intents and purposes I am still calling it “danish pastry” for familiarity reasons
Not to mention I will bet my last dollar that no one will ever know this is not a true danish dough!
Ok, rant over.
Now let’s get to the recipe!
NOTE! I only use Tofutti Brand Cream Cheese for baking any recipes that call for Cream Cheese in BAKING!
*Not sponsored, it’s just the only one that I find bakes without breaking down into an oily mess
Be sure to read past the recipe post to find out how to divide this process into two days for fresh baked Danish in the morning!
For those who want to use aquafaba, reduce the soy milk in the recipe below by ⅓ cup (5 Tbs) and add ⅓ cup aquafaba instead
- For the Dough
- All Purpose Flour 4 cups (500g) + more for rolling the dough
- Granulated Sugar ½ cup (100g)
- Baking Powder ¼ teaspoon
- The Plant Based Egg Egg replacer by Freely Vegan 3 teaspoons **see note above
- Nutmeg ¼ teaspoon
- Cardamom 1 teaspoon
- Salt ½ teaspoon
- Soy Milk warm (approx 100°F) 14 Tablespoons (207ml)
- Dry Yeast 1 Tablespoon + ¼ teaspoon
- Softened Vegan Butter 1 cup (226g)
- For the Cheese Filling
- Vegan Cream Cheese 1½ cup (336g)
- Vegan Butter 2 Tablespoons (28g)
- Confectioner's Sugar 10 Tablespoons (75g)
- Cornstarch 3 Tablespoons (24g)
- Vanilla Extract 1 teaspoon
- For the Cinnamon Schmear
- Light Brown Sugar ¼ cup (55g)
- Vegan Butter Softened 4 Tablespoons (56g)
- Cinnamon 2 teaspoons
- For the Wash
- Aquafaba ⅓ cup
- Granulated Sugar 3 Tablespoons
- For the glaze, ½ cup any jelly or jam melted with 2 Tbs water over low heat stirring constantly
- First prepare the dough by proving your yeast in the warm (100°f) plant milk with a pinch of sugar, let it stand to frothy for about 5 minutes.
- In a stand mixer with the dough hook attachment combine all the dry ingredients including the sugar and mix well
- Add the proved yeast/milk mixture along with the softened vegan butter *and the aquafaba if you are using that instead of the Plant Based Egg with the adjustments as mentioned above.
- Mix on low speed to incorporate then turn the mixer to medium speed and mix for 5 minutes (scrape the bottom and sides of the bowl to help it mix evenly)
- *You can mix this entire recipe by hand by kneading it all together on a lightly floured work surface to a soft pliable dough
- Turn the dough out onto floured surface and knead it by hand about 20 turns
- Place into a lightly oiled bowl, cover and rest in a warm spot for approximately 45 minutes to 1 hour or until almost doubled in size.
- Meanwhile prepare the cheese filling by combining all the ingredients together in a large mixing bowl and mix by hand with a wooden spoon until smooth, reserve in the refrigerator until needed.
- Mix the cinnamon schmear also by hand in a medium bowl by blending all the ingredients together with a wooden spoon or spatula until smooth and to a whipped like consistency.
- Once the dough is risen, turn it out onto a floured work surface and press out the gasses while forming to a rectangle shape.
- Roll the dough to 18" X 12" approximately ¼" thick.
- Spread the cinnamon filling over the entire surface of the dough then fold the dough over in half from the long side. The resulting size of the dough will now be 18" X 6"
- Gently roll the dough to an even rectangle that is now 18" X 9" and cut strips along the short sides to 1" pieces.
- Dock a slit in the middle of each dough strip and form the snail shapes as shown in the video.
- Place the danish snails onto t a parchment lined sheet pan spaced 2" apart.
- Cover the pans loosely with plastic wrap and set to a warm spot for approximately 30 minutes to 1 hour depending on the temperature of your room. The danishes will be fluffy and puffed.
- Once the danishes are proofed and puffy, start preheating your oven to 350°F
- Press an indent into the center of each danish and fill with 2-3 Tbs of the cheese filling.
- Brush the aquafaba sugar mixture over each danish and bake in a preheated 350°F oven for 25-30minutes or until golden browned.
- *A double sheet pan will prevent over browning on the bottoms
- Immediately out of the oven brush the hot melted jam over each danish.
- Serve as soon as possible, yeast pastry goes stale fast and is meant to be eaten the day they are made
Store for up to 3 days in an airtight container at room temperature, or freeze for up to 1 month
For those who want to bake the danishes fresh in the morning
You can start this recipe the day before
Rather than proceeding with the second proofing here you will instead cover the formed snails with plastic wrap
And place in the refrigerator for a very slow proof overnight
You will however have to bring them out of the refrigerator at least one hour before baking though
To allow them to come to room temperature and get nice and fluffy before baking
This could actually take longer than one hour, so plan your time accordingly to the conditions in your area.