Blueberry Cheesecake Brioche Buns

These golden, pillowy soft brioche buns are filled with cheesecake centers and topped with blueberries. I served these at my birthday party a year ago, and people still ask me for the recipe. It’s the perfect summer bake for a brunch or coffee date.

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Ingredients:

For the brioche dough:

• 4 cups flour

• 1/2 cup sugar

• 7g instant yeast

• 1 1/4 cup milk (warm)

• 1 egg

• 1 egg yolk

• 1/4 cup salted butter (soft)

For the cheesecake filling:

• 250g cream cheese

• 1/2 cup icing sugar

• 1/4 cup milk

• 2 tsp vanilla bean paste

• 1 egg

• Zest from 1/2 a lemon

To assemble:

• 1 cup blueberries (fresh or frozen)

• 1 egg (beaten for eggwash)

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Method:

For the brioche dough:

1. In a large bowl, add the flour, sugar, yeast, milk, egg, and egg yolk. Use a wooden spoon to mix until it becomes a shaggy dough. Then add the butter and use your hands to incorporate the butter into the dough.

2. Tip the dough onto a clean surface and knead it until it becomes a soft, smooth ball (about 5 minutes).

3. Set the dough in a greased bowl, cover it with a kitchen towel, and allow it to rise for 1 hour in a warm spot.

4. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and line a baking tray with some baking paper.

5. Once the dough has risen, tip it out onto a clean surface and cut it into 10 equal pieces.

6. Take a piece of dough and pinch each corner towards the center, and roll it on the counter to create a tight ball. Repeat to each piece.

7. Set the balls of dough on the baking tray and cover with plastic wrap while you make the cheesecake filling.

For the cheesecake filling:

1. In a large bowl, add the cream cheese and icing sugar and whisk until smooth.

2. Add the milk, vanilla bean paste, egg, and lemon zest, and whisk until well combined.

To assemble:

1. Use your fingers to press the center of each dough ball to make a well. You want a rim of dough on the edge, but a center well large enough to hold the cheesecake filling. Gently stretch out the center to make it a bit thinner, but make sure not to break through the dough.

2. Brush the beaten egg on the edges of the brioche buns to give them a golden bake.

3. Evenly divide the cheesecake filling between the brioche buns, then top the cheesecake filling with the blueberries.

4. Bake for 25 minutes until beautifully golden, then allow to cool for about 10 minutes before serving. Enjoy!