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Raspberry Almond Crumble Brioche Danishes

These Raspberry Almond Crumble Brioche Danishes feature soft, buttery brioche dough filled with a smooth vanilla–almond cream, fresh raspberries, and a crisp almond crumble topping. After baking until golden brown, the danishes are finished with a light almond glaze that adds a touch of sweetness.
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Prep Time 45 minutes
Cook Time 22 minutes
Rise Time & Overnight Chill 12 hours
Total Time 13 hours 7 minutes
Servings: 8 danishes
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

The Brioche Dough
  • 4 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1½ tsp fine sea salt
  • 1 packet (2¼ tsp) instant yeast
  • 4 large eggs cold
  • ¼ cup whole milk cold
  • 1 cup (2 sticks) unsalted butter softened, cut into cubes
  • 1 egg for egg wash, beaten with a splash of milk
The Vanilla-Almond Cream
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla glaze
  • ⅛ tsp almond extract
The Almond Crumble
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 3 tbsp unsalted butter melted and slightly cooled
  • ¼ tsp almond extract
  • pinch of salt
The Fruit & Glaze
  • 6 oz fresh raspberries
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 drop almond extract

Equipment

  • Stand mixer with dough attachment
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking Sheet
  • Small glass
  • Pastry brush

Method
 

Make the Brioche Dough
  1. In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Add the 4 eggs and the 1/4 cup milk. Mix on low speed for about 5 minutes until a stiff, shaggy dough forms.
  2. Increase the mixer to medium speed. Add the butter one cube at a time, allowing each piece to be fully incorporated before adding the next. This process should take 10–12 minutes.
  3. Continue mixing for another 8–10 minutes. The dough will be very soft and sticky at first but will eventually become shiny, smooth, and pull away from the sides of the bowl.
  4. Transfer dough to a greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
  5. Gently deflate the dough by folding it over itself, re-cover, and refrigerate for at least 6 hours (or overnight). This makes the high-fat dough firm enough to shape.
Prepare the Fillings
  1. In a small bowl, whisk the cream cheese, 2 tbsp sugar, egg yolk, vanilla, and 1/8 tsp almond extract until completely smooth. Place in fridge.
  2. In another bowl, whisk together the flour, 1/4 cup sugar, and salt. Stir the 1/4 tsp almond extract into the melted butter, then pour over the flour. Use a fork to "rake" the mixture until it forms distinct, pea-sized clumps. Place in the fridge to firm up.
Shape and Proof
  1. Line two baking sheets with parchment paper. Take the cold dough from the fridge and divide into 8 equal pieces. Roll each into a tight, smooth ball.
  2. Place balls on the sheets, spacing them 3 inches apart. Cover loosely and let rise in a warm, draft-free spot for 1 ½ to 2 hours. They should look very puffy, doubled in size.
Assemble and Bake
  1. Set your oven to 350°F (180°C).
  2. Flour the bottom of a small juice glass. Press it firmly into the center of each puffed dough ball to create a deep well. If the dough sticks, re-flour the glass.
  3. Spoon 1 tablespoon of the cream cheese mixture into each well. Press 3–4 raspberries into the cream.
  4. Brush the exposed outer edges of the brioche with the beaten egg wash. Finish by sprinkling a generous amount of the Almond Crumble over the fruit and edges of the dough.
  5. Bake for 18–22 minutes until the edges are golden.
The Glaze
  1. Whisk the powdered sugar, milk, and almond extract together until smooth.
  2. Once the danishes have cooled for about 10 minutes, drizzle the glaze over the top in a zig-zag pattern.