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Braided Blueberry Danish. For those Oh So Delicious mornings!!
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Iced Blueberry Danish

A tender, delicious braided blueberry danish is topped with a mocha glaze for a perfect weekend vegan breakfast treat!
Course Breakfast
Cuisine European
Keyword Blueberry Danish, Iced Blueberry Danish
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 216kcal
Author Namely Marly

Ingredients

Blueberry Filling

  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 1/2 cups blueberries I used frozen
  • 3 tablespoons granulated sugar

Pastry Dough

  • 1/4 cup warm water
  • 1/4 cup sugar
  • 2 1/4 teaspoons active dry yeast or one packet
  • 1/2 cup plant-based milk room temperature
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 3/4 cup vegan butter cold and sliced

Vegan Egg Wash

  • 1 tablespoon vegan butter melted
  • 1 tablespoon plant-based creamer

Mocha/Raspberry Glaze

  • 1 cup powdered sugar
  • 1 teaspoon mocha extract or ½ teaspoon Raspberry Extract
  • 1 - 2 tablespoons plant-based creamer

Instructions

For the Blueberry Filling

  • For the blueberry filling, stir together the cornstarch and water in a small bowl. Place the blueberries and sugar in a microwave safe bowl. Pour the cornstarch mixture over the sugared berries and stir gently. Place it in the microwave and heat it for one minute intervals, stirring gently (and carefully) between each. Continue this until the sauce has thickened. Set aside to cool. Then place in the fridge to cool while you preppare the pastry dough.

For the Pastry Dough

  • In a small bowl combine the warm water, sugar and yeast. Stir to combine and then set aside to allow it to foam. Then add the milk, ground flax seeds, corn starch, and water. Mix well and set aside.
  • Pour the salt, flour and sliced butter in the bowl of a food processor. Pulse for several seconds and then use a spatula to push down any ingredients that moved its way up the bowl. Repeat these several times until the mixture has combined and resembles crumbles the size of peas.
  • Next pour the crumbly flour mixture and the yeast mixture into a large bowl and gently stir the two together until just barely combined. You want to see large flecks of the butter showing through. This is what creates the best, flaky pastries! Tear off a piece of plastic wrap and lay it on the counter and then turn the dough on that piece of plastic wrap. Wrap up the dough and place it in the fridge to chill out for at least four hours or more.
  • Rolling and Folding. After the dough has thoroughly chilled, it's time for the next step in the process, referred to as "rolling and folding". Pour a light layer of flour over a work surface. Keep some extra flour nearby because the dough is sticky and you're going to be using your hands with this. Use a floured rolling pin to flatten the dough. Roll it out into the shape of a rectangle 15" long. Next fold one end of the rectangle shaped dough toward you and fold the other end over that (like you're folding a letter). Now repeat that process by rolling it out into a 15" rectangle and fold both ends over like a letter. Repeat that process one more time, but after this last time, wrap it in plastic wrap and place it in the fridge to chill out again for at least 30 minutes.
  • Once the dough has chilled, remove from the fridge and cut it in half. Return one half of the dough to the plastic wrap and put it back in the fridge. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a 12X6 rectangle.
  • Next, use a knife to slice off the two corners of the rectangle farthest away from you and cut in two small triangles on the other end.
  • Spread half of the cooled blueberry filling in the center of dough before cutting slanted strips along both sides. Beginning at the bottom, "braid" the dough, sealing the piece at the bottom. Very carefully transfer the braid to a baking pan that has been covered with parchment paper. Set aside.
  • Next, repeat Step #8 with the second half of the dough. When you're done, place that braid on a baking pan covered with parchment paper as well.
  • Fold the bottom end up to "seal" the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.
  • At this point preheat oven to 400F.

For the Vegan Egg Wash

  • Prepare the vegan egg wash by stirring together 1 tablespoon of melted vegan butter and 1 tablespoon vegan creamer. (You can use plant-based milk, but I find creamer is richer and helps the pastry brown better). Brush the top of both pastries with the vegan egg wash.
  • Place the danishes in the oven and bake for approximately 15 minutes or until that pastry coating has turned golden brown.
  • When done, remove them from the oven and cool for several minutes.

For the Mocha Glaze

  • While the danish braids are cooling, prepare the Mocha Glaze by stirring together the powdered sugar, mocha extract and the creamer. Stir until combined.
  • Allow to cool for at least 10 minutes. Drizzle the top of both danishes with the glaze, reserving some for individual slices too. Serve slices slightly warm.

Notes

Note: You can use Pepperidge Farm Puff Pastry if you'd rather not make homemade. Allow the dough time to thaw first.

Nutrition

Calories: 216kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 153mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 465IU | Vitamin C: 2.2mg | Calcium: 16mg | Iron: 1.1mg