This is my sourdough Danish bun recipe. Hope you can make it soon, they’re so good! Buttery sourdough Danish buns filled with whipped cinnamon vanilla cream, berry jam, fresh fruit, and golden crumble. Crunchy, creamy, fruity—every bite is perfect. ⸻ 🍞 Enriched Sourdough Dough Yields: ~10–11 buns (110 g each) Ingredients: • 560 g bread flour • 125 g active sourdough starter • 300 ml whole milk (room temperature) • 1 whole egg + 1 egg yolk • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter (soft or cold, in small cubes) ⸻ 🧑‍🍳 Instructions: 1. Feed the sourdough starter in the morning. Begin the dough around midday. 2. Mix the dough: In the bowl of a stand mixer, combine all ingredients except the butter. Mix until a rough dough forms. Let rest for 20 minutes. 3. Add the butter gradually, one piece at a time. Wait until each piece is fully absorbed and the dough is no longer greasy before adding more. 4. Bulk fermentation: Place the dough in a greased bowl. Ferment at room temperature for 6–8 hours. During the first 2 hours, perform stretch and folds every 30 minutes. 5. Cold retardation: Refrigerate the dough overnight for 8–12 hours. 6. Next morning: Let the dough rest at room temperature for 10 minutes to become more pliable. Divide into 100–110 g balls and shape tightly into smooth buns. 7. Second proof: Let the buns rise for 3–4 hours, or until doubled in size. 8. Shaping: Gently press down the center of each bun to create a shallow well for the filling. 9. Fill each bun with: • A generous spoonful of Cinnamon Cloud Cream • A small amount of berry jam • A few fresh berries (optional) • Brush the edges with egg wash • Sprinkle with crumble 10. Bake at 340–350 °F (170–175 °C) for 20–22 minutes, or until golden brown. ⸻ 🍮 Cinnamon Cloud Cream (Pastry cream + whipped cream) Light and airy with a hint of cinnamon — perfect for filling. Pastry cream base: • 400 ml whole milk • 80 g sugar • 3 egg yolks • 30 g cornstarch • 25 g unsalted butter • 1 tsp vanilla extract (or seeds of ½ vanilla bean) • ½ tsp ground cinnamon To lighten: • ¾ cup (180 ml) cold heavy cream (min. 35% fat) Instructions: 1. Prepare the pastry cream: • Heat the milk with vanilla and cinnamon until just simmering. Remove from heat and let steep for 5 minutes. • In a bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix well. • Slowly pour the hot milk into the yolk mixture, whisking constantly. • Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened. • Remove from heat, stir in the butter until smooth. • Transfer to a bowl, cover with plastic wrap touching the surface, and chill for at least 2 hours. 2. Whip the cream to soft-medium peaks (unsweetened). 3. Combine: • Loosen the chilled pastry cream by whisking. • Fold in ⅓ of the whipped cream to lighten it. • Gently fold in the remaining whipped cream until smooth and airy. ⸻ 🍓 Quick Berry Jam Ingredients: • 1½ cups mixed berries (fresh or frozen) • 2 tbsp sugar • 1 tsp cornstarch • Juice of ½ lemon Method: Combine all ingredients in a saucepan. Cook over medium heat for 8–10 minutes, or until thickened. Cool completely before using. ⸻ 🥣 Crumble Topping • 50 g sugar • 75 g flour • 50 g melted butter • Ground cinnamon to taste Mix all ingredients until crumbly. Use raw on top of buns or pre-bake for extra crispness.#danish #buns #berries #bakingrecipe #sourdoughbread #EasyRecipe #bakingtiktok #dessertideas #homemaderecipe #creatorsearchinsights #CapCut - @sweetconfection