Blueberry Cheesecake Buns

Ingredients

Tangzhong:

• 24 g bread flour (3 tbsp.)
• 100 g whole milk (⅓ c. + 2 tbsp.)

Brioche Dough:

• 90 g whole milk (⅓ c. + 1 tbsp.)
• 1 tbsp. granulated sugar
• 1 ½ tsp. active dry yeast
• 1 egg (room temperature)
• 240 g bread flour (2 c.)
• 1 ¼ tsp. salt
• 42 g unsalted butter (room temperature) (3 tbsp.)
• Tangzhong (prepared earlier)

Cheesecake Filling:

• 170 g cream cheese (room temperature) (¾ c.)
• 1 tbsp. granulated sugar
• 2 tbsp. heavy whipping cream
• 2 tbsp. egg (whisked)
• ½ tsp. vanilla extract
• 100 g fresh blueberries (⅔ c.)

Pistachio Streusel (optional):

• 28 g unsalted butter (2 tbsp.)
• 35 g light brown sugar (3 tbsp.)
• 30 g all-purpose flour (¼ c.)
• 45 g pistachios (chopped) (¼ c. + 2 tbsp.)

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Instructions

Tangzhong:

1. In a microwave-safe bowl, combine the flour and milk, whisking them together.
2. Microwave the mixture for 30 seconds, then stir. Continue microwaving for another 30 seconds. The mixture should thicken into a slurry. If needed, microwave in 10-second intervals until thickened.

Brioche Dough:

1. In the bowl of a stand mixer, add the milk, sugar, yeast, egg, bread flour, salt, butter, and Tangzhong.
2. Using the dough hook, knead the mixture on medium speed for 15-20 minutes. The dough should not stick to the bowl and should pass the windowpane test (the dough can stretch thin without tearing).
3. Once the dough is kneaded, shape it into a ball, cover with plastic wrap, and let it rise in a warm spot until doubled in size (about 1 hour).
4. Once risen, punch the dough down gently. Transfer it to a floured surface, divide it into 8 equal pieces, and shape them into balls.
5. Place the dough balls on a parchment-lined baking sheet, spaced apart, and let them rise for about 30 minutes in a warm environment.

Cheesecake Filling:

1. In a small bowl, whisk the egg.
2. In another small bowl, beat together the cream cheese and sugar until smooth and fluffy.
3. Add the heavy cream, vanilla, and 2 tbsp. of the whisked egg, and mix until fully combined.
4. Set the remaining egg aside for the egg wash.

Pistachio Streusel (Optional):

1. Melt the butter in a small microwave-safe bowl.
2. Add the sugar, flour, and chopped pistachios, and mix until well combined.

Assembly and Baking:

1. Preheat the oven to 350°F (175°C).
2. Lightly flour the bottom of a cup or bowl (~3” in diameter). Press the cup down onto each bun to create a divot for the cheesecake filling.
3. Brush the edges of each bun with the egg wash (the remaining whisked egg with 1 tbsp. milk).
4. Sprinkle the buns with the pistachio streusel (or any other nut of choice, such as hazelnuts, almonds, or pecans).
5. Spoon 1 ½ tbsp. of the cheesecake filling into the center of each bun and top with fresh blueberries.
6. Bake for 15-20 minutes, or until the edges of the buns are golden brown.
7. Serve and enjoy your delicious buns!

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Notes:

• Flour: Bread flour is recommended for a fluffier, taller bun. If using all-purpose flour, choose one with a higher protein content, such as King Arthur flour (11.7% protein).
• Windowpane Test: Stretch a small piece of dough gently. If it tears easily, keep kneading. If it stretches thin enough to see light through, it has passed the test.
• Overnight Option: After the dough rises, you can refrigerate it overnight and continue the recipe the next day.

Enjoy these soft, flavorful buns with cheesecake filling, topped with crunchy pistachio streusel!