Description
These Blueberry Cheesecake Brioche Buns combine soft, buttery brioche with tangy cheesecake and juicy blueberries for a delightful treat.
Ingredients
Scale
- 3½ cups (420 g) bread flour
- 2 tbsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 4 large eggs
- ¾ cup (180 ml) whole milk (warm, about 95°F/35°C)
- 8 tbsp (115 g) softened unsalted butter
- 8 oz (225 g) cream cheese
- ¼ cup (50 g) sugar for filling
- 1 tsp vanilla for filling
- 1 egg for filling
- 1 tsp sugar (for macerating blueberries)
- Pinch of cornstarch (for macerating blueberries)
Instructions
- Make the brioche dough by mixing flour, sugar, yeast, salt, eggs, warm milk, and softened butter until smooth and slightly tacky.
- Knead until dough passes the ‘windowpane’ test, then bulk-proof until doubled (about 1–1½ hours at 75–80°F, or refrigerate overnight).
- Prepare cheesecake filling by beating together cream cheese, sugar, vanilla, and egg.
- Roll out the dough, cut into rounds, add cheesecake filling and a teaspoon of blueberries, seal, shape into buns.
- Chill briefly, then final proof and bake at 350°F (177°C) for 18–22 minutes until golden.
- Serve warm with optional glaze or powdered sugar.
Notes
For a lighter cheesecake, consider a no-bake filling option. Ensure proper sealing of buns to prevent filling leakage during baking.
- Prep Time: 180 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg