Sourdough Danish Buns with Cream Cheese and Cherry Compote
Simple but sure to make a statement these Sourdough Danish Buns come together with just a sourdough enriched bread dough, cream filling and a compote.
These Sourdough Danish Buns with Cream Cheese and Cherry Compote are soft and fluffy and a delicious treat! Simple but sure to make a statement these Sourdough Danish Buns come together with just a sourdough enriched bread dough, cream filling and a compote.
They are like Danish Pastries that you know and love, but you can skip the lamination process on these pastries as the dough is more like an enriched bun dough than a laminated pastry dough. So fun! The cream cheese filling is a perfect match of creamy and sweet. If you have any leftovers, it makes a great treat with a graham cracker. I hope you enjoy making these in your kitchen!
Want to try something other than cherries? Yes! You can do any flavor you like. Try strawberry jam or even apricot for a tasty treat. We even like them with just the cream filling.
This post may contain Amazon affiliate links or other affiliate links. This is no additional cost to you. Read our full disclosure.
Sourdough Cream Cheese Danish Buns with Cherry Compote Ingredients
Danish Bun Ingredients
- Sourdough Starter: You will want a healthy and active starter for best results with this sourdough recipe.
- Granulated Sugar: For added sweetness and to also help the buns rise well.
- Whole Milk: The main hydration in the recipe and a component added to have softer dough.
- Butter (Unsalted): For enriching the dough and adding softness to the end product.
- Bread Flour: You may be able to use all-purpose flour to but I like the extra protein in bread flour for a stronger dough.
- Sea Salt: Just a little!
Cream Cheese Filling Ingredients
- Cream Cheese: You want this to be softened.
- Powdered Sugar: I love weighing out my powdered sugar. It leaves me with a much more accurate result.
- Heavy Whipping Cream: So good added to the filling it makes such a lovely decadent filling!
- Pure Vanilla Bean Paste or Vanilla Extract: For flavor!
- Sea Salt: Just a little to round out the flavors.
Cherry Compote Ingredients
- Bing Cherries: You could use really any fruit/berry that you can make a preserve or compote with. Cherries were in season when I was recipe testing so that is what I used.
- Granulated Sugar: For a little sweetness and texture.
- Pure Vanilla Bean Paste or Vanilla Extract: For flavor.
- Sea Salt: This rounds out the flavor and cuts some of the sweetness.
Timeline for Sourdough Danish Buns with Cream Cheese and Cherry Compote:
1st Day
- 9-10 PM Feed your sourdough starter.
2nd Day
- 8 AM Mix up the dough for the bulk rise.
- 8 PM Divide out and shape dough into buns.
3rd Day
- 8 AM Add filling to center of buns and bake.
- 9 AM Enjoy!
NOTE: These times are approximate and can vary based on health of your starter, room temperature, etc.
Shop this Post:
- Kitchen Scale
- Weck Jar
- Cookie Sheet with Lid (Works SO well for proofing!)
- Cooling Rack -Stainless Steel
Pin this for Later:
Other Sourdough Pastries to Try:
Frequently Asked Questions:
The concept is quite similar. However, Danishes are traditionally made with laminated pastry dough whereas these are made with bread dough like a roll dough that allows you to skip the lamination process. They are a lovely alternative to a trickier pastry.
This is most likely from being under proofed. You want to make sure that you allow plenty of time for this enriched dough to rise.
Yes! Strawberry, blueberry, raspberry, blackberry, apricot to name a few would also work very well!
Sourdough Danish Buns with Cream Cheese and Cherry Compote:
The Dough Ingredients:
- 1/2 cup (100g) active sourdough starter
- 3/4 cup + 2T (200g) whole milk
- 1/2 cup (100g) granulated sugar
- 2 3/4 – 3 cups (400g) bread flour
- 6T (270g) butter, unsalted
- 1 tsp (8g) sea salt
The Cream Cheese Filling Ingredients:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) heavy whipping cream
- 1/2 cup (60g) powdered sugar
- 1 tsp (4g) pure vanilla extract or (6g) vanilla bean paste
- Pinch of sea salt
The Cherry Compote Ingredients:
- 1-1½ cup cherries, pitted and quartered
- 2T granulated sugar
- ¼ tsp sea salt
- 2 tsp pure vanilla extract or vanilla bean paste
Brioche Dough Buns Instructions:
- In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, weigh out (or measure) the sourdough starter, whole milk, and granulated sugar. Mix this with a spoon or by hand until it forms a slurry.
- Next, add the flour and mix on the lowest setting until the dough starts coming together. Let the dough rest for 20 minutes then add the salt and butter one tablespoon at a time. You want to wait until the butter has been mostly incorporated before you add the next tablespoon.
- Once the last tablespoon has been added and incorporated continue mixing the dough on the lowest setting for 20-25 minutes or until you reach the windowpane stage. You want your dough to have enough structure.
- Now the dough is done, and you can cover the bowl with plastic wrap and place on the counter at room temperature for around 10-12 hours for the first rise.
- The next step is to take the dough from the bowl and place it onto a clean work surface to shape it into 12 buns.
- You can divide them evenly by weighing them out to be 70-72g each.
- To shape the buns, take your hand and cup it on the counter and roll it in a circular motion creating a ball with tension. Place this on a parchment paper lined baking sheet and repeat with the remaining 12 buns.
- Next, get your hand slightly wet and press down each bun. This will help the buns rise nicely.
- Cover and let rise for another 10-12 hours. While you wait for this you can make the fillings. After the second rise, you are ready to assemble and bake the sourdough Danish Buns.
Cream Cheese Filling Instructions:
- In a medium bowl add the softened cream cheese, powdered sugar and sea salt. With a mixer beat these ingredients together until smooth, about 1-2 minutes.
- Next, add the cream and vanilla and beat again until smooth, about 2-3 minutes.
- Set aside.
Bing Cherry Compote Instructions:
- In a small saucepan add the cherries, sugar and salt. Mix these ingredients together and start cooking over a low to medium heat, stirring occasionally. Simmer for 10-15 minutes until thickened. Once thickened, add the vanilla and then remove from the heat.
- NOTE: you can take a little bit out of the mixture and let it cool slightly to see if it is thick enough.
- Set aside.
Baking the Sourdough Danish Buns:
- Preheat your oven to 400 degrees Fahrenheit.
- When the buns have finished proofing take and slightly wet your hand or wet the back of a metal tablespoon. Press in the center of the buns to create a well to put the fillings on the Danish buns.
- Scoop about 1 tablespoon of the cream cheese mixture in each Danish bun and then about a half tablespoon of cherry compote (or other fruit compote or fruit preserve) on top of the cream cheese filling.
- Optional: Sprinkle with a little granulated sugar. It gives them a nice sparkle.
- Place the pan in the preheated oven and bake for 18-20 minutes or until golden brown.
- Remove from the oven and put onto a cooling rack to cool slightly before eating.
- This recipe goes perfectly with a cup of coffee.
- Store any leftovers in a airtight container in the fridge and rewarm if desired when ready to consume.
Makes 12 Danish Buns
Sourdough Danish Buns with Cream Cheese and Cherry Compote
Ingredients
The Dough Ingredients:
- ½ cup (100g) active sourdough starter
- ¾ cup +2 T (200g) whole milk
- ½ cup (100g) granulated sugar
- 2¾-3 cups (400g) bread flour
- 6 T (270g) butter, unsalted
- 1 tsp (8g) sea salt
The Cream Cheese Filling Ingredients:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) heavy whipping cream
- 1/2 cup (60g) powdered sugar
- 1 tsp (4g) pure vanilla extract or (6g) vanilla bean paste
- Pinch of sea salt
The Cherry Compote Ingredients:
- 1-1½ cup cherries pitted and quartered
- 2 T granulated sugar
- ¼ tsp sea salt
- 2 tsp (6-8g) pure vanilla extract or (10-12g) vanilla bean paste
Instructions
Instructions for the Brioche Dough Buns:
- In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, weigh out (or measure) the sourdough starter, whole milk, and granulated sugar. Mix this with a spoon or by hand until it forms a slurry.
- Next, add the flour and mix on the lowest setting until the dough starts coming together. Let the dough rest for 20 minutes then add the salt and butter one tablespoon at a time. You want to wait until the butter has been mostly incorporated before you add the next tablespoon.
- Once the last tablespoon has been added and incorporated continue mixing the dough on the lowest setting for 20-25 minutes or until you reach the windowpane stage. You want your dough to have enough structure.
- Now the dough is done, and you can cover the bowl with plastic wrap and place on the counter at room temperature for around 10-12 hours for the first rise.
- The next step is to take the dough from the bowl and place it onto a clean work surface to shape it into 12 buns.
- You can divide them evenly by weighing them out to be 70-72g each.
- To shape the buns, take your hand and cup it on the counter and roll it in a circular motion creating a ball with tension. Place this on a parchment paper lined baking sheet and repeat with the remaining 12 buns.
- Next, get your hand slightly wet and press down each bun. This will help the buns rise nicely.
- Cover and let rise for another 10-12 hours. While you wait for this you can make the fillings. After the second rise, you are ready to assemble and bake the sourdough Danish Buns.
Instructions for the Cream Cheese Filling:
- In a medium bowl add the softened cream cheese, powdered sugar and sea salt. With a mixer beat these ingredients together until smooth, about 1-2 minutes.
- Next, add the cream and vanilla and beat again until smooth, about 2-3 minutes.
- Set aside.
Instructions for the Bing Cherry Compote:
- In a small saucepan add the cherries, sugar and salt. Mix these ingredients together and start cooking over a low to medium heat, stirring occasionally. Simmer for 10-15 minutes until thickened. Once thickened, add the vanilla and then remove from the heat.
- NOTE: you can take a little bit out of the mixture and let it cool slightly to see if it is thick enough.
- Set aside.
Baking the Sourdough Danish Buns:
- Preheat your oven to 400 degrees Fahrenheit.
- When the buns have finished proofing take and slightly wet your hand or wet the back of a metal tablespoon. Press in the center of the buns to create a well to put the fillings on the Danish buns.
- Scoop about 1 tablespoon of the cream cheese mixture in each Danish bun and then about a half tablespoon of cherry compote (or other fruit compote or fruit preserve) on top of the cream cheese filling.
- Optional: Sprinkle with a little granulated sugar. It gives them a nice sparkle.
- Place the pan in the preheated oven and bake for 18-20 minutes or until golden brown.
- Remove from the oven and put onto a cooling rack to cool slightly before eating.
- This recipe goes perfectly with a cup of coffee.
Notes
I am typing this recipe up to share, and I am already wanting to make these again. Maybe with a different fruit filling? I hope you enjoy these pastries as much as we did. Let me know below in the comments section what you thought of these and if you have any questions.
Thank you for stopping by!
Mariah Nienhuis | TheFarmChicken.com
-
Fluffy Sourdough Glazed Donut Recipe
This fluffy sourdough glazed donut recipe is perfectly dipped with a sweet glaze. The texture of the donuts is super fluffy with a lovely airy crumb. This fluffy sourdough glazed donut recipe is perfectly dipped with a sweet glaze. The texture of the donuts is super fluffy with a lovely airy crumb. This wonderful texture…
-
Wild Blueberry Sourdough Scones Recipe with Cream Glaze
This Wild Blueberry Sourdough Scones Recipe with Cream Glaze is full of rich blueberry flavor…the secret? Adding a blueberry preserve to the batter as well as whole wild blueberries. Perfect for a summer morning on the porch with coffee or baked to share with friends. Blueberry season is upon us and what better way to…
-
Apple Pie Recipe with Flaky Sourdough Pie Crust
Grab your favorite baking apple, your sourdough starter and rolling pin and let’s make this apple pie with a sourdough twist! Homemade apple pie is an American classic, it’s perfect for a chilly day dessert, holiday, just because, or served with a scoop of ice cream for a summer treat. This recipe uses sourdough for…
-
The Best Sourdough Cornbread Recipe with Honey
I love a cozy night, chili on the stove top and the oven warming the house with the comforting smells of sourdough cornbread that is slightly sweet, moist, with crispy edges. Put a pot of chili on because you are going to want to make The Best Sourdough Cornbread Recipe with Honey! This cornbread is…
-
Simple Broccoli Cheese and Potato Soup Recipe
I love the infamous bread and soup combination and could eat it on repeat through the fall and winter months. This Simple Broccoli Cheese and Potato Soup Recipe is the perfect soup to pair with your sourdough bread. What better thing to pair with sourdough bread in the fall than a good bowl of warm…
-
Sourdough Breakfast Recipes | Sourdough Dessert Recipes | Sourdough Holiday Recipes | Sourdough Recipes
Sourdough Bear Claw Donut Recipe with Apple Filling
With the super soft enriched sourdough donut dough to the sweet glaze, and fun shape, this sourdough bear claw donut recipe with apple filling does not disappoint. These sourdough donuts will make you a big fan of the bear claw donut. With the super soft enriched sourdough donut dough to the sweet glaze, and fun…
