Blueberry Cheesecake Buns 🎥 welcometoangieskitchen | IG

Ingredients: For the dough: 525g bread flour (4 cups + 3 tablespoons) 80g granulated sugar (1/3 cup + 1 tablespoon) 7g salt (1 teaspoon + 1/4 teaspoon) 7g instant dry yeast (1 packet) 50g unsalted butter, melted and cooled (3 tablespoons + 1/2 tablespoon) 230g-250g warm milk (start with 230 and add more if needed) (about 1 cup / add more if needed) 1 large egg + 1 large egg yolk 1 teaspoon vanilla bean paste For the cream filling: 350g cream cheese (1 cup + 1/2 cup + 1 tablespoon) 135g granulated sugar (2/3 cup) 1 medium egg 1 teaspoon vanilla bean paste 1/4 teaspoon lemon extract For the topping: Wild Blueberries or regular cultivated blueberries For the Streusel: 35g melted butter (2 tablespoons + 1 teaspoon) 70g all purpose flour (1/2 cup + 2 teaspoons)

35g sugar (3 tablespoons) Extras:An egg, for egg wash

Instructions: First prepare the dough. In a large bowl, combine the flour, sugar, instant dry yeast and salt. Then add the milk, butter, egg, egg yolk and vanilla extract. Using a stand mixer, knead on low speed for about 6-8 minutes until you get a smooth dough. Once ready, place it in an oiled bowl, cover and let it rise for 2 hours, or until doubled in size. Once doubled, punch the dough down and divide it into 8 equal balls, each weighing about 120g. Place the balls onto a baking sheet lined with parchment paper, cover and let them rest for another 30 minutes.

While the dough is resting, prepare the streusel. In a bowl, whisk together the flour, vanilla sugar and sugar. Then add the melted butter and mix until it turns into a crumbly Place this in the fridge for 30 minutes or until ready to use. Do not skip this step, chilling is important. Next, prepare the cheesecake filling. In a bowl, combine the cream cheese, vanilla bean paste and sugar until smooth.

Then add the egg and mix until fully incorporated. Once the 30 minutes are up, preheat your oven to 180°C. Using the bottom of a cup, make a well in each bun. You can lightly wet the cup to prevent sticking. Brush each bun with egg wash. Using a medium cookie scoop, add the cheesecake filling into each bun. Then generously sprinkle the sides with streusel. Finally, top with a generous amount of wild blueberries or regular blueberries. Bake in the preheated oven for about 20 minutes. Let them cool for about 10 minutes, then serve. They taste best warm. Enjoy

Those looks fantastic 🫐

👍😊

It doesn't look like blueberries tbh. More like currants. 😵‍💫

@throatholding I see your blueberry muffins, and I raise you.

Hold my back