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Fluffy Peach Cream Cheese Danish Braid

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A soft, flaky Danish braid filled with a creamy lemon-vanilla cream cheese filling and topped with sweet, juicy peaches. Perfect for a leisurely summer brunch or an easy homemade dessert.

Ingredients

Scale
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¾ cup warm whole milk (about 110°F / 43°C)
  • ¼ cup granulated sugar
  • 2 ½ cups all-purpose flour, plus extra for dusting
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • 6 tablespoons unsalted butter, softened
  • 8 oz cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 large ripe peaches, peeled and thinly sliced
  • 2 tablespoons brown sugar or honey
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk or cream (for glaze, optional)
  • ½ teaspoon vanilla extract (for glaze, optional)
  • 1 beaten egg mixed with 1 tablespoon water (for egg wash)

Instructions

  1. Activate the yeast by combining warm milk and sugar in a small bowl. Sprinkle yeast over the surface and let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour and salt. Add softened butter, egg, and yeast mixture. Mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, adding flour if sticky.
  3. Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 45-60 minutes until doubled in size.
  4. While dough rises, beat cream cheese, sugar, vanilla extract, and lemon zest until smooth. Refrigerate until ready to use.
  5. Toss peach slices with brown sugar, lemon juice, and cinnamon. Let macerate for 10-15 minutes.
  6. Punch down dough and roll out on floured surface into a 12 x 16 inch rectangle. Spread cream cheese filling evenly down the center third lengthwise.
  7. Arrange peach slices evenly over cream cheese, leaving small borders at ends.
  8. Cut diagonal 1-inch strips on both long sides of dough, stopping at filling edge. Fold strips over filling alternating sides to form a braid. Tuck ends under to seal.
  9. Transfer braid to parchment-lined baking sheet. Cover loosely and let rise for 20-30 minutes until puffy.
  10. Preheat oven to 375°F (190°C). Brush braid with egg wash for golden finish.
  11. Bake for 25-30 minutes until golden brown and filling is bubbly.
  12. Cool on wire rack for 15 minutes. Mix powdered sugar, milk, and vanilla to make glaze and drizzle over warm braid.

Notes

If edges brown too quickly, tent with foil halfway through baking. Use fresh peaches for best texture and flavor. Dough can be kneaded by hand if no mixer is available. For gluten-free or vegan versions, see recipe variations. Store braid wrapped tightly at room temperature for up to 2 days or freeze for up to 2 months.

Nutrition

Keywords: peach Danish, cream cheese braid, summer dessert, homemade pastry, easy Danish braid, peach dessert, brunch recipe

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