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Perfect Peach Cream Cheese Danish Braid with Vanilla Glaze

Peach Cream Cheese Danish Braid - featured image
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A flaky, creamy, and fruity Danish braid featuring a luscious peach and cream cheese filling topped with a smooth vanilla glaze. Easy to make and perfect for breakfast or brunch.

Ingredients

Scale
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (60 ml) warm water (about 110°F/43°C)
  • ¾ cup (180 ml) warm whole milk
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 3 cups (375 g) all-purpose flour, plus extra for dusting
  • ¾ cup (170 g) unsalted butter, cold and cubed
  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup (65 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ripe peaches, peeled and thinly sliced
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) milk or cream

Instructions

  1. Activate the yeast: In a small bowl, combine 2 ¼ teaspoons active dry yeast with ¼ cup warm water (110°F/43°C) and 1 tablespoon sugar from the total amount. Let it sit for 5-10 minutes until foamy.
  2. Make the dough: In a stand mixer bowl, whisk together 3 cups all-purpose flour, ¾ cup warm milk, ¼ cup sugar, 1 teaspoon salt, 1 large room-temperature egg, and the activated yeast mixture. Mix on low speed until combined, about 2 minutes.
  3. Add cold butter: Cut ¾ cup cold unsalted butter into thin slices and add to the dough. Mix on medium-low for 6-8 minutes until butter is incorporated but small chunks remain. If too sticky, sprinkle up to 2 tablespoons flour.
  4. First proof: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling: Beat 8 oz softened cream cheese with ⅓ cup sugar and 1 teaspoon vanilla extract until smooth. Peel and thinly slice 2 ripe peaches.
  6. Roll out the dough: Turn dough onto floured surface and roll into a 12×16-inch rectangle. Transfer to parchment-lined baking sheet.
  7. Add filling: Spread cream cheese mixture down the center third of the dough lengthwise, leaving 2 inches space at each end. Arrange peach slices evenly over cream cheese.
  8. Create the braid: Make 1-inch diagonal cuts along both long sides of the dough, stopping 2 inches from each end. Fold strips alternately over filling to form braid. Tuck ends under to seal.
  9. Second proof: Cover loosely and let rise for 30-40 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Brush braid with egg wash (1 beaten egg mixed with 1 tablespoon water). Bake 25-30 minutes until golden brown. Tent with foil if edges brown too fast.
  11. Make the glaze: Whisk 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk until smooth. Adjust consistency if needed.
  12. Finish: Cool Danish on wire rack for 15 minutes. Drizzle vanilla glaze over top. Serve warm or at room temperature.

Notes

Keep butter cold for flaky layers. Pat peaches dry if very juicy to avoid soggy pastry. Use egg wash for a golden finish. Let dough rise fully but avoid overproofing. Glaze after Danish cools slightly to prevent melting. Dough can be refrigerated overnight for slow rise.

Nutrition

Keywords: peach danish, cream cheese danish, Danish braid, vanilla glaze, homemade pastry, breakfast braid, brunch recipe, flaky pastry, peach dessert

Find it online: https://ariaappetite.com/perfect-peach-cream-cheese-danish-braid-recipe-easy-homemade-with-vanilla-glaze/