Danish Brioche Buns

• total time: 49 minutes

Ingredients

Dough:

260ml lukewarm milk

7g instant yeast

30g sugar

1 x egg

500g bread Flour

Pinch salt

100g Butter

Compote:

250g frozen berries

1 tbs sugar 40ml water

Cheesecake filling:

200g cream or soft cheese

1-2 tsp vanilla paste

1 x egg

40g sugar

Crumble:

60g plain flour

20g sugar

25g butter

Icing:

150g Icing sugar & water

Whisk milk & yeast, add sugar, egg and whisk. Add flour & salt and mix till shaggy. Knead for a few minutes till it just comes together and add the butter to the middle. Mix and squeeze it in with your hands. It will be all over the worktop and you’ll think it will never come together but keep kneading and the dough will pick up all the butter along the way. Knead for 10 min total and cover and rest for about 1.5 hours.

Make your filling ingredients, bring the berries, sugar and water to a boil and simmer for about 10 min until water evaporates, it will get thicker when it cools down. Blend the cheesecake ingredients together and leave in fridge (if you use cream cheese it will be thicker then mine as I used natural soft cheese) using your fingertips crumbled the crumble ingredients together till you get a breadcrumb texture. Whisk an egg to brush around the buns before baking.

Grease bottom and add parchment paper to large dish. Punch down the dough and weigh it, divide by 12 (about 76g) and weigh each piece to that amount. Fold inwards tightly then roll each into a ball. Cover and rest for 30 min.

Directions

Preheat oven 180C

After 30 min Make a well in each ball with an oiled small glass or using your thumbs and fingers. Try not to touch the outside bit to keep it puffy.

Fill each bun with cheesecake filling, top with compote (I also added a couple of frozen berries on the top) brush the sides with egg wash and sprinkle crumble on top.

Bake for 18-20 min low shelf at 180C fan

Mix icing when they come out and drizzle while still slightly warm

Enjoy D 🫶