Blueberry Cheesecake Brioche Buns
These Blueberry Cheesecake Brioche Buns are bakery level delicious! Soft and pillowy brioche buns topped with cheesecake filling, berries and a streusel topping.
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Servings 9 brioche buns
Ingredients
Brioche Dough-
- 1 1/3 cup warm milk
- 2 large egg
- 2 tsp instant yeast
- 1/3 cup granulated sugar
- Pinch of salt
- 4 cups all-purpose flour sifted
- 6 Tbsp unsalted butter softened
Blueberry Cheesecake Filling-
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 1/2 cup blueberries or other fruit fresh or frozen
Streusel Topping-
- 4 Tbsp unsalted butter melted
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Instructions
Prepare the Brioche Bun Dough-
- In a large bowl combine warm milk, egg, instant yeast, granulated sugar, and salt. Let it sit for 10 minutes, allowing it to bubble.
- Add the flour to the mixture and mix until combined and the dough forms, kneading for about 3-4 minutes.
- Once the dough has come together, add the softened butter to the bowl and continue kneading for about 4-5 minutes, until the butter is well incorporated. (It will be very messy and greasy at first, but as you continue to knead, the dough will become smooth and soft.)
- Lift the dough with your hands and shape it into a tight ball. Add the dough to a greased bowl and cover with a towel and let rise for 1 ½ hours in a warm space.
- Meanwhile, prepare the cream cheese filling. With a mixer, mix the cream cheese until creamy and smooth. Add the sugar and vanilla to the cream cheese and mix again until incorporated. Set aside. (You can make this ahead of time, up to 3-4 days. Just store in the fridge and bring to room temp when ready to assemble the buns.)
Assemble the Blueberry Cheesecake Brioche Buns-
- Line a large baking sheet with parchment paper.
- Dust your workspace generously with flour and then transfer the dough to the workspace.
- Divide the dough into 9-12 even sized pieces. (For large buns divide into 9 pieces or for smaller buns divide the dough into 12 pieces.)
- Roll all the pieces of dough into a round ball, be sure all the balls are the same shape and size Add the baking sheet, separating about 2-3 inches apart from each other.
- Cover lightly with a towel and let sit for 20 minutes.
- Preheat the oven to 350°F.
- Dust the bottom of a 1/4 measuring cup with flour. Press down into the center of each ball, creating an indent. (You can also pinch down with your fingers to create the indentation.)
- Scoop or pipe the cream cheese filling into the center indentation of each bun, divide the cheesecake mixture evenly among all the buns. (I like to use my 2 Tbsp cookie scooper.)
- Top the cream cheese mixture with blueberries, evenly dividing the berries between all the buns. (You can add more or less berries, depending on preference.)
- With a pastry brush, brush the brioche buns with egg wash. (You do not want to brush the cream cheese filling, only the buns.)
- Sprinkle the brioche border with streusel topping. (The streusel topping is optional.)
- Bake at 350℉ for 20-23 minutes until the brioche buns are a light golden brown.
- Remove and let cool for 10 minutes.
- Top with powdered sugar or a simple sugar glaze and serve.