Description
These Blueberry Cheesecake Brioche Buns combine a soft, buttery brioche dough with a rich and creamy cheesecake filling, topped with fresh blueberries and a cinnamon brown sugar streusel. Perfectly golden and tender, they make an indulgent breakfast or dessert treat that balances sweet and tangy flavors beautifully.
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 (for brushing buns)
- Powdered sugar or simple glaze (optional, for dusting/drizzling)
Instructions
- Activate Yeast: In a large bowl, combine warm milk, eggs, instant yeast, granulated sugar, and a pinch of salt. Let it rest for 10 minutes until bubbles appear, indicating the yeast is active.
- Mix Dough: Add the sifted flour to the bowl and mix until a dough forms. Knead the dough on a floured surface or in the bowl for about 3–4 minutes until it begins to come together.
- Add Butter: Incorporate softened unsalted butter into the dough, kneading for an additional 4–5 minutes until the dough is smooth, elastic, and fully combined.
- First Rise: Shape the dough into a tight ball and place it in a greased bowl. Cover with a towel and leave in a warm spot for 90 minutes to rise until doubled in size.
- Prepare Cheesecake Filling: While the dough rises, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing well. Set aside.
- Prepare Baking Tray: Line a large baking tray with parchment paper for the buns.
- Shape Buns: On a floured surface, divide the risen dough into 9 equal portions. Roll each into a ball and arrange on the prepared tray, spaced about 5–8 cm apart.
- Second Rest: Cover the dough balls with a towel and rest at room temperature for 20 minutes to relax the dough.
- Make Indentations: Dust the bottom of a 60 ml (1/4 cup) measuring cup with flour and gently press it into the center of each bun to create an indentation for the filling.
- Fill Buns: Divide the cheesecake filling evenly among the buns, filling each indentation. Top with blueberries, distributing them evenly over the cheesecake filling.
- Make Streusel Topping: In a bowl, mix melted butter, all-purpose flour, brown sugar, and cinnamon until crumbly to form the streusel.
- Add Streusel and Egg Wash: Brush the exposed dough surfaces with egg wash carefully, avoiding the filling. Sprinkle the streusel mixture generously over the exposed brioche dough.
- Bake: Preheat the oven to 175°C (350°F). Bake the buns for 20–23 minutes until the tops are lightly golden brown and the streusel is set.
- Cool and Serve: Remove the buns from the oven and let them 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, not hot, to properly activate the yeast without killing it.
- Use room temperature eggs and butter for easier mixing and better dough texture.
- Fresh blueberries can be substituted with frozen ones; just thaw and drain excess moisture before use.
- The indentation technique helps hold the cheesecake filling and blueberries in place during baking.
- Egg wash is essential for a shiny, golden finish on the brioche buns.
- Serve these buns fresh-day for best texture, but they can be stored airtight for 2 days or frozen for longer storage.
