Description
These Raspberry Cheesecake Brioche Buns combine a soft, buttery brioche dough with a creamy raspberry cheesecake filling, topped with fresh raspberries and powdered sugar for a perfect sweet treat that’s ideal for breakfast or dessert.
Ingredients
Scale
Sweet Brioche Dough
- ¾ cup (202 g) + 1 tablespoon warm milk, 110℉
- 1 package (7 g) active dry yeast
- 1 teaspoon (4 g) granulated sugar
- 3 cups (360 g) bread flour
- ⅓ cup (66 g) granulated sugar
- ¾ teaspoon salt
- 2 egg yolks
- 2 teaspoon vanilla extract
- 6 tablespoon (84 g) unsalted butter, softened
Raspberry Cheesecake Filling
- 1 8 oz package cream cheese, softened to room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup raspberry preserves
- 1 teaspoon vanilla extract
Wash
- Egg or milk (for brushing)
Topping
- Raspberry preserves
- Powdered sugar
- Fresh raspberries
Instructions
- Activate yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon sugar. Let sit for 5 minutes until foamy.
- Mix dough ingredients: In a stand mixer fitted with a dough hook, add bread flour, ⅓ cup sugar, salt, egg yolks, vanilla extract, and the activated yeast mixture. Knead for at least 10 minutes until dough forms a ball and pulls away from bowl.
- Add butter: Slowly add softened butter while continuing to knead for 12-15 minutes until dough is smooth, silky, and very tacky but not sticky to touch.
- First rise: Place dough in an oiled bowl, cover, and let rise for at least 1 hour until doubled in size.
- Prepare filling: In a bowl, beat cream cheese, raspberry preserves, sugar, and vanilla extract together until smooth using a hand mixer.
- Shape buns: Line a large baking sheet with parchment paper. Divide risen dough into 8 equal pieces using a scale. Roll each into a ball and press a small indent in the center with your fingers.
- Second rise: Place buns on baking sheet, cover with plastic wrap, and let rise for 30-45 minutes until puffy and nearly doubled. Leave space between buns.
- Preheat oven: Set oven to 375° Fahrenheit.
- Indent buns: Using a floured ⅓ cup measuring cup or small bowl, deepen the indent in the center of each bun.
- Fill buns: Spoon the raspberry cheesecake filling into each indent evenly.
- Apply wash: Brush the sides of each bun with egg wash or milk to enhance browning.
- Bake: Bake buns in preheated oven for 15-20 minutes until golden brown, checking from 12 minutes onward depending on oven heat.
- Cool and top: Remove from oven, cool for 5 minutes, then spread raspberry preserves on top, dust with powdered sugar, and garnish with fresh raspberries.
- Serve: Enjoy buns warm or at room temperature.
- Storage: Store leftovers in an airtight container to maintain freshness.
Notes
- If dough is too sticky during kneading, add extra flour gradually, especially in humid environments.
- Use a kitchen scale for accurate dough portioning to ensure even-sized buns.
- Using a floured measuring cup or small bowl for indenting prevents sticking and creates a uniform cavity for filling.
- Egg wash provides a richer, deeper brown crust than milk.
- These buns taste great warm but also well at room temperature.
- Store buns in an airtight container to keep them soft and fresh for up to 2 days.
