Sunday baking project - Blueberry and cream cheese danish

Hello everyone

I hope you've had a relaxing or at least enjoyable weekend so far!  It's been a busy one for us here - getting ready for our garage sale in two weeks, I helped Corrie out at Mathilda's yesterday, friend visit in the afternoon, quickie BBQ for dinner then took the kids out to Ben and Jerry's in Manly for dessert!

Got a sleep in this morning too!   Today is going to be a bit of baking, a bit of shopping and a bit of trick or treatery!  What about you?

Maybe you want to make this... this one got a huge thumbs up from my hubby who thinks it's the best thing I've made in I quote:'aaaaaaaaaaaages'.  I must agree, it's pretty spectacular.   I tweaked a recipe I found The Fresh Loaf! (i.e. halved the total recipe but doubled the cream cheese) Thank you guys!

The dough is sweet and fluffy on the inside and crispy and sweet on the outside.  The only error I did make was to not roll my dough out wide enough because my danish ended up looking more like a cracked rib cage.  It still tasted good though!!


Ingredients:
Starter
180ml warm milk
1 tsp dry yeast
1 tsp caster sugar
1 cup plain flour

Blueberry filling

I cup blueberries (fresh or frozen, I used frozen)

2 tb caster sugar

2 tb cornflour

1 tb lemon juice

Dough
1 egg
1/2 tsp salt
3 tb caster sugar
1 1/4 cups plain flour
80g butter at room temperature


Glaze
1 egg
splash milk


Cream cheese filling
250g cream cheese
50ml milk
2 tb caster sugar
splash vanilla extract



Method:
Make you starter by placing the milk in a microwavable jug or bowl and heating for 30 seconds or until warm, not hot.  Add yeast, sugar and then flour, mix with a fork until combined.  Set aside for 20 minutes.

Meanwhile make your blueberry filling.

In a small saucepan heat all ingredients together over a low-medium heat, stirring well - the blueberries will break down a little and the sauce will thicken, when it does, take off the heat, set aside (cover or put in the fridge)

When the starter has frothed up, place in a mixing bowl, mixer with dough hook or bread machine.  Add in egg first and mix in well.  Then butter, sugar and salt, again mix in well.  Lastly add in the flour and mix until you get a smooth pliable dough.   Place in a greased bowl and cover with cling film and set to rise in a warm place.

Preheat oven to 190 degrees c

When your dough has doubled in size (about 1-2 hours)  Roll out into a square-shape and cut the edges in a fringe shape.

Mix your glaze together and set aside. Then make your cream cheese frosting by mixing all ingredients together and mixing well until light and fluffy.

Return to your dough and roll out again to make wider (i.e stretch out) re-cut your fringes if you need to.  Place on greased tray. Place your cream cheese in the centre, and then put your blueberry on top.

Braid your 'fringes' over the top of each other and then brush with remaining glaze.

Bake in the oven for about 35-40 minutes (check it's golden brown on top) and then allow to cool for at least 15 minutes before slicing and serving.

Great with icecream but just fabulous on its own!

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