One Dough Three Ways, Fruit Pizza, Dessert Pizza, Danish Braid

One Sweet Dough Three Ways: Dessert Pizza, Fruit Pizza and Danish Braid

  • Author:
  • Prep Time: 2 hours
  • Cook Time: 20 min
  • Total Time: 2 hours 20 minutes
  • Yield: assorted
  • Category: Dessert
  • Method: baking
  • Cuisine: American


A base dough recipe that you can use to make three different fruit based desserts



  • Base Dough:
  • 1 package active dry yeast (1/4 ounce)
  • 6 TBS warm water
  • 4 TBS unsalted butter at room temperature
  • 2 TBS brown sugar
  • 1 large egg
  • 2 TBS grated lemon zest or 1 TBS lemon powder
  • 3/4 tsp ground coriander
  • 1/2 tsp salt
  • 2 cups flour
  • Lemon Curd:
  • 8 TBS unsalted butter
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • pinch of salt
  • 6 large egg yolks
  • Cream Cheese Filling:
  • 1 package (8oz) cream cheese at room temperature
  • 1 large egg
  • 1/4 cup sugar
  • 2 TBS Lemon Curd
  • Assorted Add ons or ins:
  • Lemon Curd
  • Cherry Jelly
  • Raspberries
  • Blueberries
  • egg wash – 1 egg mixed with 1 TBS water


  1. Add the yeast to the warm water and let sit for 10 minutes.
  2. Add the butter, brown sugar, zest (or lemon powder) coriander and salt.
  3. Beat well – it will look quite curdled. Don’t worry
  4. Add the flour in three batches, mixing well after each addition.
  5. Knead the dough for about three minutes – it is a wet dough. Don’t add more flour.
  6. Place the dough in a lightly floured bowl and let rise until doubled about 1 1/2 hours.
  7. Make the Lemon Curd:
  8. Melt the butter in a saucepan over medium high heat.
  9. Remove from heat and whisk in the sugar, lemon juice and salt.
  10. Whisk in the yolks until smooth.
  11. Return to the heat and slowly cook until the mixture thickens and coats the back of a spoon.
  12. Strain the curd into a bowl and let cool.
  13. For dessert pizzas:
  14. Preheat oven to 500°
  15. While the oven is heating roll dough into a circle large enough to fit your pizza stone or on your largest cookie sheet.
  16. Turn the edge in and tuck it under.
  17. Let the dough rise for 20 minutes.
  18. While the dough is rising make the cream cheese filling:
  19. In a stand mixer with the paddle attached add the cream cheese and sugar to the bowl and beat until smooth and well combined.
  20. Add the egg and mix well.
  21. Add the lemon curd and mix well.
  22. Pour the cream cheese mixture in the middle of the dough round and smooth to the edges.
  23. Bake in the preheated oven for 6 – 8 minutes until the crust is golden brown.
  24. Cool on a wire rack.
  25. For the Dessert Pizza:
  26. Add cherry jelly to one decorator bag and lemon curd to another.
  27. Decorate the top of the pizza in zigzags.
  28. For the Fruit Pizza:
  29. Decorate the top of the pizza with various berries – I used raspberries and blueberries but any kind can be used. Cover the top of the cream cheese filling.
  30. Add lemon curd to a bag and pipe out over the top
  31. For the Danish Braid:
  32. Preheat oven to 400°
  33. Roll the dough out into a 14″ x 10″ rectangle.
  34. Transfer to a cookie sheet covered in parchment or a silicone baking sheet
  35. Cut strips on each side about 3 inches in
  36. Add the cream cheese filling down the center
  37. Top with fresh raspberries (or other fruit)
  38. If using a tart fruit like raspberries sprinkle with a little sugar
  39. Make the “braid” by folding over the top and bottom piece and then bringing the two pieces on each side and twisting them together.
  40. Brush with egg wash and let rise for 20 minutes
  41. Bake in the preheated over for 25 – 30 minutes until golden brown.
  42. Cool on a wire rack.


the cook time varies for each different recipe

Keywords: fruit pizza, fruit pizza, danish braid

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