Blueberry Cheesecake Brioche Buns
These blueberry cheesecake brioche buns feature a soft enriched brioche dough filled with vanilla bean cream cheese and jammy blueberry black currant compote, topped with a buttery brown sugar streusel and baked until golden.
Ingredients
Brioche Dough
- 350 g all-purpose flour
- 105 g eggs about 2 large
- 105 g whole milk cold
- 42 g granulated sugar
- 7 g salt
- 7 g instant yeast
- 105 g unsalted butter cold and cut into small cubes
Vanilla Bean Cream Cheese Filling
- 227 g cream cheese softened
- 40 g granulated sugar
- seeds from 1 vanilla bean pod
Blueberry Black Currant Compote
- 454 g frozen blueberries
- 110 g granulated sugar
- 1 tbsp McCormick Black Currant finishing sugar
- lemon juice to taste
Egg Wash
- 1 egg beaten with splash of milk
Instructions
MAKE THE COMPOTE
- Cook: Combine frozen blueberries, sugar, black currant finishing sugar, and a squeeze of lemon juice in a small saucepan over medium heat. Bring to a simmer and cook stirring occasionally until the mixture is thick, glossy, and jammy and most of the liquid has reduced. Cool completely before using.
MAKE THE STREUSEL
- Mix: Combine flour, cold butter cubes, brown sugar, and salt in a bowl. Use your fingers or a fork to work the butter into the dry ingredients until the mixture comes together into irregular crumbly clumps. Keep the butter cold and stop before it gets too warm and smooth. Refrigerate until ready to use.
MAKE THE DOUGH
- Mix the dough: In a stand mixer with a dough hook combine flour, cold eggs, cold milk, sugar, salt, and instant yeast. Mix on low until everything comes together into a shaggy dough then increase to medium speed and knead for a few minutes until the dough starts to smooth out.
- Add the butter: With the mixer running on medium speed add the cold butter a few cubes at a time waiting for each addition to incorporate before adding the next. Continue kneading until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
- First rise: Shape into a smooth ball, cover, and let rise at room temperature until doubled in size.
SHAPE AND PROOF
- Portion: Degas the dough and divide into 90 g pieces. Roll each into a smooth tight ball with the seam on the bottom. Place on a parchment-lined baking sheet with space between each.
- Final proof: Cover loosely and let proof until noticeably puffy, about 1-1.5 hours.
MAKE THE CREAM CHEESE FILLING
- Mix: Beat softened cream cheese, sugar, and vanilla bean seeds together until completely smooth. Transfer to a piping bag and refrigerate until ready to use.
ASSEMBLE
- Form the wells: Use a ¼ cup measuring cup to press firmly into the center of each proofed bun creating a deep well. Don't press all the way through.
- Fill: Pipe vanilla bean cream cheese generously into each well. Spoon blueberry compote on top of the cream cheese.
- Egg wash and streusel: Brush the exposed dough around the filling with egg wash. Top each bun generously with brown sugar streusel.
- Bake: Bake at 350°F for 20 minutes until the dough is golden brown and the streusel is deeply golden and crumbly. Cool for a few minutes before serving.
