Description
Soft and fluffy brioche buns filled with creamy cheesecake and blueberries, topped with a sweet streusel.
Ingredients
- 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
- Combine warm milk, eggs, yeast, sugar, and salt; let sit 10 minutes until bubbly.
- Add sifted flour and knead 3–4 minutes.
- Add butter and knead 4–5 minutes until smooth and elastic.
- Shape into a ball, cover, and let rise 90 minutes.
- Beat cream cheese with sugar and vanilla; set aside.
- Divide risen dough into 9 balls; let rest 20 minutes.
- Form indentation in center of each bun and fill with cheesecake, topping with blueberries.
- Mix streusel ingredients and sprinkle on buns.
- Bake at 175°C for 20–23 minutes until golden brown.
- Cool 10 minutes; optionally dust with powdered sugar or glaze before serving.
Notes
- Ensure milk is warm but not hot to activate yeast.
- Allow buns to cool slightly before serving.
- Use fresh and/or frozen blueberries for variety.
- Prep Time: 50 minutes
- Cook Time: 1 hour 3 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American