Strawberry cheesecake buns 🍓🤍
Servings: 8
Dough:
250ml milk
2 eggs
8g instant yeast
45g sugar
160g melted butter
460g all purpose flour
1/2 tsp salt
1. In the bowl of your stand mixer fitted with a dough hook, whisk the milk, instant yeast, sugar, eggs , and melted butter.
2.Add the flour, and salt. Knead for 15 minutes until a smooth sticky dough forms Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic film and proof in a warm environment for 1-2 hours.
3. Punch the gas out of the dough and divide into 8 equal size pieces. Form into balls, then place on 2 separate lined baking sheets.
4. Cover with plastic film and allow to proof for 30 mins.
Filling:
250g cream cheese
10ml vanilla
50g sugar
Strawberry jam
Crushed Biscoff
1. In a bowl, combine the room temperature cream cheese, sugar, and vanilla. Mix with a spatula until smooth.
2. Dust the top of the buns with some flour.
3. Use a 1/4 measuring cup to create an indent in the center. Press down firmly (
4. Add the cheesecake filling, 1 tbsp of crushed Biscoff, and 1 tbsp of strawberry jam to the center of each bun
5. Whisk 1 egg yolk with 1 tbsp of milk then use it to egg wash the buns.
6. Bake in a preheated oven at 350°F for 25-30mins. Until golden brown.
Baking strawberry cheesecake buns is a rewarding experience that combines the fluffy texture of soft buns with the rich, tangy flavors of cream cheese and sweet strawberry jam. When I first tried baking these, I was pleasantly surprised by how the yeast dough, enriched with melted butter and gently kneaded, created a tender and slightly sticky base that perfectly complements the creamy filling. To elevate this recipe further, I recommend using room temperature ingredients—especially the cream cheese. This allows for a smoother and fluffier filling when mixed with sugar and vanilla. The addition of crushed Biscoff biscuits adds a delightful crunchy texture and a hint of caramelized spice that pairs wonderfully with the strawberry jam. When shaping the buns, using a 1/4 measuring cup to create a deep indent is key to holding a generous amount of filling while preventing overflow during baking. Applying the egg wash made from egg yolk and milk before baking gives the buns a beautiful golden sheen and adds an appetizing finish. For those who appreciate flavor variations, you can try substituting the strawberry jam with raspberry or blueberry preserves, or adding fresh strawberries on top before baking for an extra fruity note. Additionally, experimenting with different spices like cinnamon or nutmeg in the dough can provide a warm aroma that enhances the overall experience. Remember that proofing the dough twice—first for 1-2 hours until doubled in size and then for 30 minutes after shaping—ensures light, airy buns that bake evenly. Baking at 350°F for about 25 to 30 minutes until golden brown yields a perfect balance between a soft crumb and a slightly crisp crust. Overall, this recipe is fantastic for both beginner and experienced bakers looking to create a visually appealing and delicious treat. Pair these strawberry cheesecake buns with a cup of tea or coffee for a delightful snack or dessert that’s sure to impress family and friends.