November 9, 2016

Buttery Pumpkin Danish

Buttery Pumpkin Danish | The Naptime Chef

**ONLINE CONTEST: Please vote for my Buttery Pumpkin Danish on the Finlandia Cheese Facebook page. You can vote HERE. Thank you!!**

This fall I’ve been working on getting more comfortable with yeasted doughs on working on recipes for sweet rolls and bakery-style sweet breads. It has taken a bit of experimenting but I am finally ready to share a favorite, this braided buttery pumpkin danish. It’s not perfectly symmetrical or fit for display at a fancy bakery, but I promise you it tastes amazing.

One of the main reasons it tastes so good is because I used Finlandia Premium Imported Butter. Not all butter is created equal, and using high quality butter like Finlandia makes a huge difference in the final product. Their butter is made with pure milk, and without anything artificial like added hormones or water. This means it is denser and richer butter, which naturally yields a denser and richer baked good. Now that I’ve used this delicious butter I don’t think I can ever go back. Finland is one of the greenest countries in the world and the farmers treat their cows so well, all of this clearly translates into a superior final product.

Buttery Pumpkin Danish | The Naptime Chef

We love this particular danish because the butter flavor really shines through in the dough. I elected to make a pumpkin-y filling and fill the danish since it fits the season. But you could use any kind of jam or chocolate spread you’d like to fill yours. No matter what you use, the final product is the best kind of breakfast bread that the whole family will adore.Buttery Pumpkin Danish | The Naptime Chef

When I served it I sliced warm pieces and placed them on a plate for everyone to grab and enjoy with their hot chocolate or coffee. The soft dough and pumpkin filling was irresitable and there was none left after a morning of nibbling!

Buttery Pumpkin Danish | The Naptime Chef

This yummy treat would be great for a fall or holiday breakfast or snack. I guarantee it will be loved by all!


Buttery Pumpkin Danish Recipe

Buttery Pastry:

1 cup buttermilk

¼ ounce (1 envelope) Active Dry yeast

½ cup granulated sugar

7 ounces Finlandia Imported Unsalted Butter

2 large eggs, room temperature

4 ½ cups unbleached all-purpose flour

1 teaspoon kosher salt

¼ teaspoon baking soda


8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

½ teaspoon pumpkin pie spice

½ cup confectioners’ sugar

½ cup pumpkin puree

Confectioners’ sugar for dusting

1. Warm the buttermilk in the microwave for 45 seconds. Sprinkle the yeast on top and add a pinch of sugar and leave it to bloom for 5 minutes. If it isn’t bubbly at all after 5 minutes discard the yeast and try again with fresh yeast.

2. In a large bowl beat the butter and sugar until just incorporated. Then add the eggs one at a time, beating well after each addition. The mixture will have a slightly coddle look which is normal.

3. Slowly beat the flour, salt, and baking soda into the egg mixture, mixing until just combined. Then, very slowly, stir in the remaining ½ cup of the flour until a smooth dough ball forms and begins to pull away from the side of the bowl. Transfer the dough to a fresh, lightly oiled bowl and cover with a cotton towel. Allow the dough to rise for 1 to 2 hours in a warm dry location, away from direct sunlight.

4. Meanwhile, make the filling by beating all of the ingredients in a large bowl until smooth. Set aside.

5. Form the danish by dividing the dough into two equal portions. Then, roll out one into the shape of a rectangle that measures 12×15-inches in size. Transfer the rectangle to a baking sheet lined with parchment paper. Score the dough into three equal portions lengthwise.

6. Cut the left and right portions into 1-inch strips. Cut the very top strips off the right and left side. Spread the cream cheese mixture on the center strip, leaving 1-inch at the top and bottom of the rectangle. Fold the bottom and stop strips up over the cream cheese mixture. Then criss-cross the strips from the top of the danish down to the bottom.

7. Cover the dough with plastic wrap and let it rise for 1 hour.

8. Preheat the oven to 350 degrees F. Brush the top of the pastry with melted butter and bake for about 20 to 22 minutes, or until golden brown and puffy. Remove from the oven and allow to cool. Sprinkle with powdered sugar and serve in warm, thick slices.

This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.

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