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Sourdough Discard Blueberry Danish Buns

These Sourdough Discard Blueberry Danish Buns are soft, fluffy, filled with cream cheese and homemade blueberry lemon compote, and topped with a buttery crumble for the perfect bite. Danish inspired without the work of lamination!
5 from 4 votes
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Prep Time 45 minutes
Cook Time 30 minutes
Servings 9

Equipment

  • Stand mixer with dough hook - I highly recommend a strand mixer for this dough as it is very enriched, but if you're used to kneading by hand you can do that too.
  • Rubber Spatula - for mixing the blueberry compote to avoid burning.
  • Mixing bowls - for compote, crumble, and cheesecake filling.
  • Saucepan or small pot - for mixing tangzhong and the blueberry compote.
  • Whisk - for stirring tangzhong.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking as I weighed out the buns. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
  • hand beaters - to beat cream cheese filling.
  • Parchment paper - to line pans to avoid buns burning while baking. You can also use silicone mats if you prefer.
  • 2 half size baking sheets - for baking buns.
  • Piping bag or ziplock - for piping cream cheese filling.
  • Zester or Microplane - to zest the lemons. I love this zester and reach for it all the time.

Ingredients
  

Tangzhong:

  • 2 (20g) Tbsp all-purpose flour
  • 1/3 (100g) cup whole milk

Dough:

  • All of the tangzhong
  • 1/2 (120g) cup sourdough discard 100% hydration
  • 2 large eggs
  • 1/2 (100g) cup whole milk
  • 1/4 (50g) cup granulated white sugar
  • 3 1/2 (450g) cups all-purpose flour
  • 1 3/4 (10g) tsp fine sea salt
  • 8 (113g) Tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • 2 1/4 (7g) tsp instant dry yeast

Sourdough Discard Swap:

  • 1/4 (60g) cup whole milk
  • 1/2 (60g) cup all-purpose flour

Blueberry Lemon Compote:

  • 1 1/2 (225g) cups blueberries fresh or frozen
  • 3 (38g) Tbsp granulated white sugar
  • 1 1/2 (20g) Tbsp lemon juice
  • Zest of 1/2 lemon
  • 1/8 tsp fine sea salt
  • 2 tsp cornstarch
  • 1 Tablespoon water

Cream Cheese Filling:

  • 8 (225g) oz full-fat cream cheese softened
  • 1/4 (50g) cup granulated white sugar
  • 1 egg yolk
  • 1 (15g) Tbsp all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest optional but recommended
  • 1/8 tsp fine sea salt

Crumble Topping:

  • 2 (28g) Tbsp unsalted butter melted
  • 1/4 (50g) cup granulated white sugar
  • 1/4 (30g) cup all-purpose flour
  • 1/8 tsp fine sea salt

Egg Wash:

  • 1 large egg
  • 2 tsp water

Instructions
 

Step 1: Mix the Tangzhong

  • Before you get started on mixing your dough, you'll make your tangzhong. Whisk milk and flour together in a small saucepan.
  • Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.
    2 (20g) Tbsp all-purpose flour, 1/3 (100g) cup whole milk
  • Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Step 2: Mix the Dough

  • In a large bowl or stand mixer bowl, add the tangzhong, sourdough discard, eggs, whole milk, white sugar, instant dry yeast, and vanilla. Whisk all the wet ingredients until smooth.
    All of the tangzhong, 1/2 (120g) cup sourdough discard, 2 large eggs, 1/2 (100g) cup whole milk, 1/4 (50g) cup granulated white sugar, 1 tsp vanilla extract, 2 1/4 (7g) tsp instant dry yeast
  • Sourdough Discard Swap: if you don't have discard, you can swap the discard for milk and flour and add it to the dough here at this point.
    1/4 (60g) cup whole milk, 1/2 (60g) cup all-purpose flour
  • Add the flour and salt to the wet ingredients, and transfer to the stand mixer and knead on Speed 1 or knead by hand for about 3-4 minutes until the dough comes together.
    3 1/2 (450g) cups all-purpose flour, 1 3/4 (10g) tsp fine sea salt
  • Once the dough has come together, add the softened butter slowly by the Tablespoon. Once you've mixed in a Tablespoon, add another until all of the butter has been worked into the dough.
  • Mix the butter into the dough with the stand mixer set to Speed 1, or you can do this by kneading the butter in slowly by hand. The dough should me smooth and slightly sticky.
    8 (113g) Tbsp unsalted butter

Step 3: Bulk Fermentation

  • Spray a clean mixing bowl large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.
  • After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you've finished this kneading step, cover the bowl again.
  • Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don't want this dough to proof double fully at this rising point.
  • If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn't overproof at this stage!

Step 4: Make the Blueberry Compote

  • Add the blueberries, sugar, lemon juice, lemon zest, and salt to a small saucepan or pot.
    1 1/2 (225g) cups blueberries, 3 (38g) Tbsp granulated white sugar, 1 1/2 (20g) Tbsp lemon juice, Zest of 1/2 lemon, 1/8 tsp fine sea salt
  • Cook the berry mixture over medium heat, bringing the berries to a simmer or low boil stirring often with a spatula to avoid burning.
  • Reduce the heat to medium-low and cook for roughly 10 minutes, stirring frequently, until the berries release their juices and begin to break down.
  • In a small bowl, mix the cornstarch and water to make a slurry.
    2 tsp cornstarch, 1 Tablespoon water
  • Stir the slurry into the blueberry mixture and cook for 1 more minute until the berries are thick, glossy, and jammy.
  • Remove from heat and scrape into a bowl and let the compote cool completely before using. Place a piece of plastic directly on the top of the compote after it cools slightly to avoid a skin forming while you cool it.
  • Compote Tip: The compote should be thick enough to mound slightly on a spoon. If it looks loose, cook it another minute or two. A thick compote helps prevent soggy or messy centers.

Step 5: Make the Cream Cheese Filling

  • Add the softened cream cheese and sugar to a medium bowl. Beat with a hand mixer for 2–3 minutes on high, until smooth and creamy.
    8 (225g) oz full-fat cream cheese, 1/4 (50g) cup granulated white sugar
  • Add the egg yolk, vanilla, lemon zest, flour, and salt to the cream cheese mixture. Beat on medium speed until combined.
    1 egg yolk, 1 (15g) Tbsp all-purpose flour, 1/2 tsp vanilla extract, 1/2 tsp lemon zest, 1/8 tsp fine sea salt
  • Transfer the cream cheese filling to a piping bag or zip-top bag and chill for 15–20 minutes while the dough finishes rising.
  • The short chill makes the filling easier to pipe and helps it stay in the center of the buns.

Step 5: Make the Crumble

  • In a small microwave safe bowl, melt the butter.
    2 (28g) Tbsp unsalted butter
  • Add the sugar, flour, and salt, and combine until the mixture is clumpy and crumbly.
    1/4 (50g) cup granulated white sugar, 1/4 (30g) cup all-purpose flour, 1/8 tsp fine sea salt
  • If the crumble feels too wet or paste-like, add 1–2 teaspoons of flour and mix it in until it forms small clumps.

Step 6: Shaping and Final Proofing

  • Line 2 half size cookie sheets with parchment paper or silicone mats and spray lightly with cooking oil. Set side.
  • Grease a clean work surface with a little cooking spray, and transfer dough from bowl to counter. Weight out 9 dough balls (roughly 130 grams), and shape them into tight balls.
  • Shaping Note: 130 grams makes larger buns and that's my preference; if you want to make a dozen smaller buns weigh out dough to be 100-110 gram balls.
  • Transfer dough balls to prepared baking sheets and cover with oiled plastic wrap. Allow dough balls to proof an hour at room temperature until puffy and almost doubled in size.
  • Don't skip this step for proofing; For a light and fluffy bun it's essential.
  • Optional Overnight Chill/Fermentation: If you want to transfer the dough balls to the frig at this time, you can transfer the covered baking sheets to the frig before proofing. Allow the buns to proof as directed when you want to bake the buns.
  • The dough can be refrigerated up to 48 hours before baking.

Step 7: Assemble the Buns

  • Prepare an egg wash with 1 egg and 2 teaspoons of water in a small bowl. Beat together until smooth and set aside.
    1 large egg, 2 tsp water
  • Gather your berry compote, piping bag filled with cream cheese filling, and crumble.
  • Grease the back of a small glass or use your fingers to press a deep well in the center of each dough ball.
  • Snip about 1/4 inch off of the end of the bag filled with cream cheese filling. Pipe 2-3 Tablespoons of the cream cheese filling into each well in the center of the bun.
  • Spoon about 1-2 Tablespoons of the berry compote on the top of the cream cheese filling.
  • Brush the outside ring of the bun with the egg wash. You can do this with a paper towel or a pastry brush.
  • Sprinkle 2 teaspoons approximately of crumble around the edge of the bun where you brushed the egg wash.
  • You can sprinkle the tops of the buns with more fresh berries if you'd like!

Step 8: Bake the Buns

  • Preheat your oven to 350°F (175°C).
  • Transfer the buns to the hot oven, and bake the buns for 25-30 minutes until golden brown and fillings are just set. Internal temperature should read around 195-200°F in bread portion of bun.
  • Avoid the cheesecake filling browning or cracking; if buns start to brown too much tent with foil if needed.
  • Cool on a wire rack for 15-20 minutes and allow the centers are set. Enjoy your fresh buns!
  • Yields 9 Buns

Notes

How to Store:
Room Temperature: Store in an airtight container at room temp for up to one day. Because of the cream cheese filling, these buns need to be refrigerated.
Refrigerator: Refrigerate up to 4 days in an air tight container. Reheat gently at 300°F for 5–7 minutes. Serve warm.

Nutrition

Serving: 1bunCalories: 572kcalCarbohydrates: 76gProtein: 11gFat: 25g
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