- Yield: 12 danishes
- 1 recipe Brioche Dough
- All-purpose flour, for rolling
Fromage Blanc Filling
- 1 cup (240 g) fromage blanc cheese
- 1 cup (200 g) sugar, plus more for sprinkling
- 1 large egg yolk
- Pinch kosher salt
- 1 teaspoon vanilla bean paste or extract
- 1 pound (453 g) strawberries, hulled and quartered
- 1 large egg
How to Make It
- Line two baking sheets with parchment paper.
- After the overnight rest in the fridge, turn the brioche dough out onto a lightly floured surface. Divide the dough into 12 equal pieces and dust the top of each piece with flour.
- Pick up a piece of dough and quickly use your thumbs to stretch the surface of the dough downward. Tuck the dough underneath to create a smooth, taut surface. Rotate the piece of dough a quarter turn and repeat the tucking motion so that you have created a smooth-shaped ball of dough. Place the dough ball on one of the prepared baking sheets and repeat with the rest of the dough. Each baking sheet will have 6 balls of dough.
- Dust the tops of the dough balls with a little more flour and cover the baking sheets loosely with plastic. Place the baking sheets in a warm area (about 75°F) for about 1 hour, until the balls have risen and increased in size by half. While the dough proofs, make the Filling
- In a large bowl, combine the fromage blanc, sugar, egg yolk, salt, and vanilla and beat vigorously with a whisk until very smooth and fluffy. Set aside.
- Position two racks in the center zone of the oven and preheat to 375°F.
- When the dough has risen, remove the plastic wrap and use your thumb to press a 2-inch-wide indentation in the center of each ball of dough. Fill the crater in each piece with a scant 2 tablespoons of filling. Divide the strawberries evenly over the tops of the dough balls. Lightly beat the egg. Gently brush any exposed areas of dough with the beaten egg and sprinkle each with sugar.
- Bake for 10 minutes, then rotate the baking sheets top to bottom and front to back and continue to bake until the danishes are deep golden brown, another 10 to 12 minutes. Let the danishes cool for at least 15 minutes and serve warm or at room temperature. They keep well in a sealed container at room temperature for up to 2 days.