Ingredients:
Brioche Dough:
- 80 g whole milk
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 160 g all-purpose flour
- ½ tsp. salt
- 1 egg, room temperature
- 42 g unsalted butter, room temperature
Cheesecake Filling:
- 113 g cream cheese, room temperature
- 2 tbsp. whisked egg, room temperature
- 1 tbsp. granulated sugar
- ½ tsp. vanilla extract
- 10 tbsp. frozen wild blueberries (or 1.5 tbsp. per bun if using regular)
Instructions:
1. Brioche Dough: a. Warm milk to 100°F / 38°C, mix with yeast and sugar. Let it foam for about 5 minutes. b. In a mixer, combine flour, salt, egg, and butter. Add foaming yeast mixture. c. Knead on low for 1 minute, then on medium-high for 15 minutes, or until passing the windowpane test. d. Either let rise until doubled in size (~1 hour) or refrigerate overnight. e. Punch down the dough and divide into 10 balls. Roll each into a 3″ diameter circle. f. Arrange on a baking sheet, let them puff up for about 30 minutes.
2. Cheesecake Filling: a. Cream together the cream cheese and sugar. b. Whisk the egg separately. Add 2 tbsp. of this to the cream cheese mix along with vanilla. c. Make an egg wash using remaining whisked egg and 1 tbsp. milk.
3. Assembling & Baking: a. Preheat oven to 350°F / 175°C. b. Create a divot in each bun using a cup’s bottom. c. Fill each divot with cheesecake mix, followed by blueberries. d. Brush the bun sides with egg wash. e. Bake for 15-20 minutes until golden brown. Serve warm!
Note: Regular blueberries may require 1.5 tbsp. per bun, approximately totaling a cup.
