Ingredients
- For the brioche dough:
- 240 ml warm milk
- 2 large eggs
- 7 g instant yeast
- 60 g granulated sugar
- 1 tsp salt
- 500 g all-purpose flour
- 113 g unsalted butter, softened
- For the cheesecake filling:
- 225 g cream cheese, softened
- 50 g granulated sugar
- 1 tsp vanilla extract
- For the topping:
- 150 g blueberries (fresh or frozen)
- For the streusel:
- 60 g unsalted butter, melted
- 80 g all-purpose flour
- 70 g brown sugar
- 1/2 tsp ground cinnamon
Instructions
- Mix warm milk, eggs, yeast, sugar, and salt in a large bowl. Let sit until slightly foamy.
- Add flour and mix to form a sticky dough. Knead for a few minutes, then add softened butter gradually.
- Knead for 10–15 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise until doubled.
- Meanwhile, mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Divide risen dough into 9 equal pieces. Roll into balls and place on a lined baking tray. Let rest for 20 minutes.
- Preheat oven to 180°C (350°F). Press deep indentations in each bun.
- Fill indentations with cheesecake mixture and top with blueberries.
- Mix streusel ingredients and sprinkle over buns.
- Bake for 20–25 minutes until golden brown and set. Let cool slightly before serving.
Notes
- Brioche dough is naturally sticky—avoid adding too much flour.
- Use frozen blueberries directly without thawing to prevent excess moisture.
- Prepare dough ahead and let rise overnight in the fridge for convenience.
- These buns freeze well after baking—thaw and reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 390
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg
