Description
A delicious twist on traditional brioche, these blueberry cheesecake brioche buns are filled with a creamy cheesecake filling and topped with a sweet streusel.
Ingredients
Scale
- 315 ml warm milk
- 2 large eggs
- 2 teaspoons instant yeast
- 67 g granulated sugar
- Pinch of salt
- 480 g all-purpose flour, sifted
- 85 g unsalted butter, softened
- 450 g cream cheese, softened
- 100 g granulated sugar
- 1.5 teaspoons vanilla extract
- 225 g blueberries, fresh or frozen
- 57 g unsalted butter, melted
- 90 g all-purpose flour
- 50 g brown sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, combine warm milk, eggs, instant yeast, granulated sugar, and a pinch of salt. Allow the mixture to sit for 10 minutes until bubbles form.
- Add sifted flour to the bowl and mix until the dough comes together, kneading for about 3–4 minutes.
- Add softened unsalted butter to the dough and knead an additional 4–5 minutes until fully incorporated and dough becomes smooth and elastic.
- Shape the dough into a tight ball, transfer to a greased bowl, cover with a towel, and let rise in a warm location for 90 minutes.
- While the dough rises, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until incorporated. Set aside.
- Line a large baking tray with parchment paper.
- On a floured work surface, divide risen dough into 9 even portions for large buns. Roll each into a ball and arrange on the prepared tray, spacing 5–8 cm apart.
- Cover dough balls with a towel and let rest for 20 minutes at room temperature.
- Dust the bottom of a 60 ml measuring cup with flour and press gently into the center of each bun to form an indentation.
- Divide cheesecake filling equally among all buns, placing it into each indentation. Top with blueberries, distributing evenly.
- In a bowl, mix melted butter, all-purpose flour, brown sugar, and cinnamon until crumbly.
- Brush exposed dough with egg wash, avoiding the filling. Sprinkle streusel over the brioche surface.
- Preheat oven to 175°C. Bake buns for 20–23 minutes until the surface is light golden brown.
- Remove buns from oven and let cool on the tray for 10 minutes. Optionally, dust with powdered sugar or drizzle with a simple glaze before serving.
Notes
- Ensure the milk is warm but not hot to activate the yeast.
- Allow the buns to cool slightly before serving for better flavor.
- For a fun presentation, use a mix of fresh and frozen blueberries.
- Prep Time: 90 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg