Description
These Blueberry Cheesecake Brioche Buns are a delightful fusion of soft, buttery brioche dough filled with a creamy cheesecake center and fresh blueberries. Topped with a cinnamon streusel and baked to a golden perfection, these buns offer a perfect balance of rich textures and fruity sweetness, making them ideal for breakfast or an indulgent snack.
Ingredients
Scale
Dough Ingredients
- 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
Filling Ingredients
- 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
Instructions
- Prepare 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 yeast mixture and mix until dough begins to form. Knead the dough for about 3–4 minutes until it starts to come together.
- Add butter and knead: Incorporate softened unsalted butter into the dough and knead for an additional 4–5 minutes until the dough is smooth, elastic, and the butter is fully mixed in.
- First rise: Shape the dough into a tight ball, place it into a greased bowl, cover with a towel, and let it rise in a warm spot for 90 minutes or 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 combined. Set aside.
- Prepare baking tray: Line a large baking tray with parchment paper to prevent sticking.
- Shape buns: On a floured surface, divide the risen dough into 9 equal portions for large buns. Roll each portion into a smooth ball and arrange them on the prepared baking tray, spacing them about 5–8 cm apart.
- Second rest: Cover the dough balls lightly with a towel and let them rest at room temperature for 20 minutes to slightly puff up.
- Create indentations: Dust the bottom of a 60 ml (1/4 cup) measuring cup with flour and gently press into the center of each dough ball to form a shallow indentation without piercing through.
- Fill buns: Spoon the cheesecake filling evenly into each indentation, then top each with a generous amount of blueberries, distributing them evenly on top of the filling.
- Make streusel topping: In a bowl, combine melted butter, all-purpose flour, brown sugar, and ground cinnamon. Mix until crumbly in texture.
- Apply streusel: Lightly brush the exposed dough surface with egg wash, avoiding the filling, then sprinkle the cinnamon streusel mixture evenly over the buns’ surface.
- Bake: Preheat the oven to 175°C (347°F). Bake the buns for 20–23 minutes or until the tops turn light golden brown and the buns are 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 added sweetness.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the filling.
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Egg wash can be made by beating one egg with a tablespoon of water or milk.
- For a shiny finish, brush the buns with egg wash before adding streusel.
- Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
