Description
A cozy, bakery-style treat — soft enriched buns filled with a tangy vanilla cheesecake center and bright blueberry compote. Rewritten in fresh wording so you can follow it easily and bake with confidence.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast (or use active dry yeast with adjusted proofing)
- 1 tsp fine salt
- 1 cup warm milk (about 105–115°F) — almond milk works if needed
- 1 large egg
- 1/2 cup softened butter (or margarine for dairy-free)
Vanilla cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup powdered (confectioners’) sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Blueberry compote
- 2 cups blueberries (fresh or frozen)
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch (mixed with a little water to form a slurry)
Finish & optional crunch
- 1 Tbsp melted butter (for brushing)
- Crumble or streusel (optional) for texture
- Powdered sugar (optional dusting)
Instructions
- Make the dough. In a big mixing bowl whisk flour, sugar, yeast, and salt. Add warm milk, the egg, and softened butter. Stir until a soft, tacky dough forms.
- Knead until smooth. Turn dough onto a lightly floured work surface and knead about 8–10 minutes until it becomes elastic and smooth. It should spring back a little when pressed.
- First rise. Oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let it sit in a warm spot until it doubles in size — roughly 1 hour.
- Prepare the filling. Beat the cream cheese with powdered sugar and vanilla until creamy, then mix in the egg yolk. Chill the mixture briefly so it firms and’s easier to spoon.
- Cook the compote. In a small saucepan combine blueberries and lemon juice over medium heat. Once berries begin to burst, stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and cool.
- Portion the dough. Deflate the risen dough gently, divide it into 10–12 equal pieces, and roll each into a smooth ball. Press a shallow well into the center of every ball to hold the fillings.
- Fill the buns. Spoon a portion of the chilled vanilla cheesecake into each well, top with a small dollop of blueberry compote, and sprinkle crumble on top if you like.
- Bake. Preheat oven to 350°F (180°C). Brush bun edges with melted butter and bake 18–22 minutes until the tops turn golden and the filling looks set.
- Cool & finish. Transfer buns to a wire rack to cool slightly. Dust with powdered sugar before serving if desired.
Notes
- Use warm (not hot) milk when activating yeast — too-hot liquid kills yeast.
- Chill the cheesecake filling so it stays put while baking.
- Don’t overfill the wells; overfilling can cause leaks during baking.
- Proof at a warm room temp for best rise — if your kitchen’s cold, pop the bowl in the oven with the light on.
- Bold tip: let the dough double before shaping — patience = fluffiness.
Nutrition
- Serving Size: 1bun
- Calories: 250kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg