blueberry cream cheese buns
20 July 2020 / BreadFluffy freshness!
Blueberries are one of my favorite fruits. They’re so addicting I literally can’t stop eating them.
I had the idea of putting blueberry cream cheese into bread when I was making blueberry cream cheese tarts. They turned out so well! It does require three components, but give this recipe a try. It’s super easy and requires no machine!
Inside the fluffy, buttery bun is the blueberry cream cheese. The sweet cream and the tart berries balance each other out perfectly! Over the bun, there is a sweet, buttery crumble.
Ingredients
Bun
* 1 1/3 cup all purpose flour
* 1 1/2 Tbsp sugar
* 1/2 tsp salt
* 1/2tsp instant dry yeast
* 1/3 cup milk
* 1/3 cup water
* 1 Tbsp room temperature unsalted butter
Filling
* one block of cream cheese (226g)
* 1 1/2 tablespoon butter
* 1/2 tsp vanilla essence
* 1 tablespoon plain yogurt
* 1/4 cup sugar
* 1 egg
* 1/3 cup frozen or fresh blueberries
Butter crumble
* 2 1/3 Tbsp room temperature unsalted butter
* 3Tbsp sugar
* 1/2 egg
* 1/4 cup all purpose flour
* 1 tsp milk
Let's make the dough first!
1. We will start with the bun dough to give it time to rise. In a large bowl, mix together dry ingredients: sugar, salt, flour, and yeast
2. Combine milk and water and microwave the liquids for 30 seconds. Then, add the warm liquids with the dry ingredients and mix until a sticky dough forms
3. Cover dough with a damp, warm towel for 10 minutes
4. Knead in room temperature butter until butter is well incorporated into the dough and let the dough rest for 30 minutes with a damp, warm towel over it
5. Knead and fold the dough a couple times before covering it again with a damp, warm towel and letting it rise for another 40 minutes. Start the cream cheese filling as you wait!
Let's make the cream cheese filling now!
6. While the dough rises, we will make the cream cheese filling. Mix the cream cheese, butter, yogurt, and sugar on low heat. Once smooth, slowly add in the egg and vanilla.
7. Turn off the heat and fold in the blueberries. Set the filling aside
8. Back to the dough! The dough is ready when it doesn't rise back up when you poke it with a floured finger. Cut the dough into 6 pieces, fold it so that it is round, and let the dough rest for 10 minutes more
9. When the dough is ready, strech the dough into a circular disk and add the blueberry cream cheese filling. Enclose the filling by pulling the edges of the dough over and around the filling
11. Shape the dough into a round ball and set it on parchment paper. Let the dough rest for 25 minutes with a damp, warm towel over it.
12. Preheat the oven at 355F. We will now start preparing the butter crumble
13. Whisk room temperature butter and sugar together. Then add the egg, flour, and milk
14. Place this into a piping bag. If you don't have a piping bag, a ziploc bag works as well!
15. After 25 minutes, the bread dough is ready if it leaves a mark when you press a wet finger against it
Decorating time!
16. Pipet the butter topping on top of each bun in a spiral. Reference the coffee custard bun as an example of topping piping!
17. Bake buns for 12 minutes. When you take it out of the oven, drop the bread and transfer it onto a wire rack
18. Enjoy!
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