Description
Delight in these soft and buttery Blueberry Cheesecake Brioche Buns that combine a rich cream cheese filling with fresh blueberries atop a tender brioche dough, finished with a crunchy cinnamon streusel. Perfect for breakfast or a sweet snack, these buns are baked to golden perfection for a melt-in-your-mouth treat.
Ingredients
Scale
Dough
- 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
Cheesecake Filling
- 450 g cream cheese, softened
- 100 g granulated sugar
- 1.5 teaspoons vanilla extract
- 225 g blueberries, fresh or frozen
Streusel Topping
- 57 g unsalted butter, melted
- 90 g all-purpose flour
- 50 g brown sugar
- 1 teaspoon ground cinnamon
Additional
- Egg wash (1 egg beaten with a splash of water), for brushing
- Powdered sugar or simple glaze, optional for dusting or drizzling
Instructions
- Activate yeast mixture: 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, indicating the yeast is active.
- Mix dough: Add sifted flour to the bowl and mix until the dough starts to come together. Knead for about 3–4 minutes to form a cohesive dough.
- Add butter and knead: Incorporate softened unsalted butter into the dough and knead for an additional 4–5 minutes until the dough becomes smooth, elastic, and fully incorporates the butter.
- First rise: Shape the dough into a tight ball and transfer it to a greased bowl. Cover with a towel and let it rise in a warm place for 90 minutes until doubled in size.
- Prepare cheesecake filling: While the dough is rising, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing thoroughly until fully combined. Set aside.
- Prepare baking tray: Line a large baking tray with parchment paper to prevent sticking.
- Divide dough: On a floured surface, divide the risen dough into 9 equal portions. Roll each portion into a ball and place them on the prepared tray with 5–8 cm spacing.
- Second rest: Cover the dough balls with a towel and let them rest at room temperature for 20 minutes to relax.
- Form indentation: Dust the bottom of a 60 ml (1/4 cup) measuring cup with flour and gently press into the center of each bun to create a shallow well for the filling.
- Fill buns: Evenly distribute the cheesecake filling among the buns, spooning it into the indentations. Top each with fresh or frozen blueberries.
- Make streusel: In a bowl, mix melted butter, flour, brown sugar, and cinnamon until the mixture becomes crumbly.
- Apply egg wash and streusel: Brush the exposed dough areas carefully with egg wash, avoiding the filling, then generously sprinkle streusel over the top surfaces of the brioche buns.
- Bake buns: Preheat the oven to 175°C (347°F). Bake the buns for 20–23 minutes until the tops are lightly golden brown and the dough is cooked through.
- Cool and serve: Remove the buns from the oven and allow them to cool on the tray for 10 minutes. Optionally, dust with powdered sugar or drizzle with a simple glaze before serving for extra sweetness.
Notes
- Use room temperature ingredients, especially for the butter and cream cheese, to ensure smooth mixing and proper dough texture.
- Make sure the milk is warm but not hot to prevent killing the yeast.
- For best results, use fresh blueberries, but frozen blueberries can be used if fresh are unavailable—just drain any excess moisture before topping.
- Egg wash helps achieve the golden color and acts as a glue for the streusel topping.
- Store any leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat gently before serving to regain freshness and softness.
