Easy Danish-style Breakfast Bread

Sep
1

Post by community member:

Fresh coffee and a Danish–is there really any better way to start the day? I rarely have time to prepare authentic Danish pastry with all the repeats of rolling and buttering and folding and chilling. So instead, I often cheat with a faux Danish formula that relies on an easy-to-make bread dough and simple fillings. It still takes about three hours from start to finish but the actual hands-on time is more like 15 minutes once you get the hang of it.

Start with a favorite yeast bread recipe. Grandmother Bread works perfectly, but you can use just about any yeast based bread dough. Pair it with the fruit filling of your choice–or my personal favorite, lemony cream cheese and fruit.

swbrfrcut

How to make Cheese & Fruit Breakfast Loaf:

For best results, make the cream cheese portion at least a few hours ahead of time or even the day before. Warm 4 ounces of cream cheese to room temperature and mix well with 4 tablespoons lemon juice and 4 tablespoons sugar until smooth and creamy. Chill well.

On baking day, mix your dough, knead, and set aside for first rising. (Grandmother Bread and similar white bread recipes work best when started 2-2.5 hours before baking time.)

With floured (or greased) hands, knead the dough a bit more, then roll out on a floured surface into an 8×12-inch rectangle. Carefully lift the dough and arrange on a greased baking sheet OR on a parchment paper-lined baking sheet.

swbrcheese

Spread chilled cheese mixture in a strip down the center length of the dough, keeping the filling about an inch from the edges. Spread 1 cup prepared fruit filling over the cheese mixture, again keeping it an inch from the ends. Feel free to use canned pie filling or your own homemade version. Fresh fruit works great, too. (I’m partial to apple slices sprinkled with cinnamon sugar).

swbrchcuts

Using scissors or a knife, slit the dough at each corner, taking care not to cut closer than a half inch from the filling. Then cut slits about an inch apart down the long sides. Lightly moisten the outer half inch of the side dough sections.

swbrfold2

Gently fold the end sections over the filling. Then fold the side dough strips over the filling, alternating strips to form a braid-like design and taking care not to squeeze the filling out through the gaps between the strips.

swbrchfold4

For best results, work from the ends, doing first one end, then the other, and finishing with the strips at the middle. Let rise until dough is doubled. Bake at 350 degrees about 30 minutes until golden brown. Remove from oven, brush with melted butter, and watch that rich golden color deepen.

Then try to hold on and let it cool just a little before cutting into the loaf. That hot filling oozes and burns the fingertips and tongue!

swbrfrloaf

Optional glaze: while finished loaf cools briefly, mix buttercream glaze by creaming butter and confectioner’s sugar together until smooth. Add a smidgeon of salt and mix well. Add milk in small amounts until desired thinness is reached. Drizzle lightly over loaf. Serve warm.



Get the handy print page and save this to your recipe box here:
Cheese & Fruit Breakfast Loaf.

LauraP blogs at The Land of Moo.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.




Comments

  1. angela p says:

    Looks oh so yummy! Cant wait to try it. Thanks for the beautiful post! Hopefully mine will turn out as pretty as yours!

  2. squeegee1 says:

    It looks scrumptious, but I don’t think my hubster and I could eat it all in one day. Does it reheat well? Or just use it from the fridge? Thanks for the recipe.

  3. LauraP says:

    squeegee1 – It reheats quite beautifully when heated gently. Get it too hot and the filling may ooze out or soak into the bread — then again, you may like it best that way. I like my leftovers warmed just a bit in the microwave but my daughter takes hers cold.

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!