Blueberry Cheesecake Streusel Buns

• จำนวนที่เสิร์ฟ: 10 buns
• เวลาทำ: 1 hour
• เวลารวม: 3 hours 30 minutes

ส่วนผสม

1 cup (240ml) milk of choice, warmed to 110F (I recommend whole milk); I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot

1/4 cup (50g) granulated sugar, divided

1 tbsp (11g) active dry yeast (substitution: instant yeast)

2 tbsp (30g) Greek yogurt or sour cream, at room temperature

1 egg, at room temperature

2 tsp (8g) vanilla bean paste or extract

3 1/4 cups (390g) bread flour (substitution: all-purpose flour)

1/2 tsp (3g) salt

5 tbsp (76g) salted butter, softened

1 egg + 1 tbsp (15ml) milk of choice, for egg wash

3 cups (400g) blueberries, fresh or frozen

3 tbsp (60g) maple syrup or honey

1 tbsp (15ml) lemon juice

Zest of 1 lemon

1 tsp (4g) vanilla bean paste or extract

8oz (1 block; 250g) cream cheese, at room temperature

1/2 cup (60g) powdered sugar

1 tbsp (15ml) milk of choice, at room temperature

2 tsp (8g) vanilla bean paste or extract

Pinch of salt

6 tbsp (45g) all-purpose flour

1/4 cup (23g) old-fashioned rolled oats

1/4 cup (60g) brown sugar, light or dark

1 tsp (2g) cinnamon

4 tbsp (58g) salted butter, softened

1 cup (120g) powdered sugar

1 tbsp (15ml) maple syrup

1-2 tbsp (15-20ml) heavy cream or milk

1 tsp (4g) vanilla extract or paste

วิธีทำ

Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

In a large bowl whisk together the bread flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer or a large bowl (if mixing/kneading by hand). Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt (or sour cream), egg, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

Then mix the dough on medium-low speed (or knead by hand) for 10-15 minutes until you have a VERY soft and pliable dough. It’s going to seem like a long time, but trust me, this is going to create a very soft, pillowy dough!

Then, slowly drop 1 tbsp of the butter in at a time, only adding the next tablespoon after the previous one is incorporated into the dough. After the last tablespoon is added, continue to knead on medium speed for another 5 minutes.

Once the all of the butter is fully combined, the dough should still be very soft, just slightly sticky, and should pass the window pane test.

Transfer the dough to a lightly greased bowl. Then cover the bowl with plastic wrap and a kitchen towel, and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size (I personally did 1.5 hours and placed my dough into the oven with JUST the oven light on).

In a large saucepan or pot over medium heat, add the blueberries, maple syrup, and lemon juice. Stir to combine.

Bring mixture to a simmer. Turn heat to medium low and simmer for 10-13 minutes, stirring occasionally and mashing the berries just slightly with the back of the spoon as they soften.

As the mixture thickens, turn the heat to low. You'll notice towards the end of cook time, as you stir, a trail will be left so you can see the bottom of the pan. This is an indication that the compote is done!

Remove the compote from the heat and stir in the vanilla. Set aside to cool. I personally like to place the compote into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator to speed up the cooling process.

For the cheesecake filling: In a large bowl, add the cream cheese and beat with an electric handheld mixer or whisk to smooth. Then add the powdered sugar, milk, vanilla, and salt, and beat until well combined and smooth. Set aside until ready to use.

For the oat streusel: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and butter. Use a fork, your hands, or handheld electric mixer to mix until combined and the mixture is crumbly. Set aside until ready to use.

Line 2 baking sheets with parchment paper.

Once the dough is risen, punch it down and transfer to a clean surface. Divide the dough into 10 equal pieces (~82g each) for larger buns, or 12 pieces (~68g each) for smaller buns.

Grab one dough ball at a time, tuck in the edges of the dough, and roll each piece of dough in a circular motion on a clean surface until you have a tight round ball. Place the dough ball onto a prepared baking sheet. Repeat with the rest of the dough, making sure your dough pieces are ~3” apart on the baking sheets. Cover with a kitchen towel and allow to proof for 20-30 minutes while the oven preheats, until puffy.

Preheat the oven to 350F.

Prepare the egg wash by whisking together the egg and milk in a small bowl, until well combined.

Once the dough balls are proofed puffy, firmly press the bottom of a glass, small measuring cup, or tablespoon into the center of each to create a deep indention for the fillings to sit in (you can also use your fingers to press and expand).

Fill each bun with 1-2 tbsp of the cheesecake filling. Then, drop 1-2 tbsp of the blueberry compote on top of the cheesecake mixture.

Brush the outside perimeter of each bun with egg wash, then generously sprinkle the tops and perimeters with the oat streusel topping.

Place the baking sheets onto the middle and lower rack of your oven, and bake at 350F for 25-30 minutes, rotating and switching the pans between the racks halfway through, until golden brown.

While the buns are baking, prepare the glaze by whisking together the powdered sugar, maple syrup milk, and vanilla until well combined and smooth. You can add more milk if needed to get a drizzly consistency.

Remove the buns from the oven and allow to cool for 10 minutes.

Then drizzle the glaze over the tops of the buns.

Serve warm and enjoy!