Blueberry Cheesecake Brioche Buns
These soft, pillowy enriched brioche buns filled with vanilla bean cream cheese, topped with a jammy blueberry black currant compote, and finished with a buttery brown sugar streusel that bakes up golden and crumbly.
Ingredients · Servings 8
- 350 g all-purpose flour
- 105 g eggs (about 2 large)
- 42 g granulated sugar
- 7 g salt
- 7 g instant yeast
- 105 g unsalted butter (cold and cut into small cubes)
- 227 g cream cheese (softened)
- 40 g granulated sugar
- seeds from 1 vanilla bean pod
- 454 g frozen blueberries
- 110 g granulated sugar
- 1 tbsp McCormick Black Currant finishing sugar
- lemon juice (to taste)
- 1 egg beaten with splash of milk
Method
- Cook: Combine frozen blueberries, sugar, black currant finishing sugar, and a squeeze of lemon juice in a small saucepan over medium heat. Bring to a simmer and cook stirring occasionally until the mixture is thick, glossy, and jammy and most of the liquid has reduced. Cool completely before using.
- Mix: Combine flour, cold butter cubes, brown sugar, and salt in a bowl. Use your fingers or a fork to work the butter into the dry ingredients until the mixture comes together into irregular crumbly clumps. Keep the butter cold and stop before it gets too warm and smooth. Refrigerate until ready to use.
- Mix the dough: In a stand mixer with a dough hook combine flour, cold eggs, cold milk, sugar, salt, and instant yeast. Mix on low until everything comes together into a shaggy dough then increase to medium speed and knead for a few minutes until the dough starts to smooth out.
- Add the butter: With the mixer running on medium speed add the cold butter a few cubes at a time waiting for each addition to incorporate before adding the next. Continue kneading until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
- First rise: Shape into a smooth ball, cover, and let rise at room temperature until doubled in size.
- Portion: Degas the dough and divide into 90 g pieces. Roll each into a smooth tight ball with the seam on the bottom. Place on a parchment-lined baking sheet with space between each.
- Final proof: Cover loosely and let proof until noticeably puffy, about 1-1.5 hours.
- Mix: Beat softened cream cheese, sugar, and vanilla bean seeds together until completely smooth. Transfer to a piping bag and refrigerate until ready to use.
- Form the wells: Use a ¼ cup measuring cup to press firmly into the center of each proofed bun creating a deep well. Don't press all the way through.
- Fill: Pipe vanilla bean cream cheese generously into each well. Spoon blueberry compote on top of the cream cheese.
- Egg wash and streusel: Brush the exposed dough around the filling with egg wash. Top each bun generously with brown sugar streusel.
- Bake: Bake at 350°F for 20 minutes until the dough is golden brown and the streusel is deeply golden and crumbly. Cool for a few minutes before serving.
Why You’ll Love This Recipe
- Vanilla bean cream cheese filling — real vanilla bean seeds stirred into sweetened cream cheese that gets piped into a well pressed into each proofed bun.
- Blueberry black currant compote — the McCormick black currant finishing sugar adds a fruity depth to the blueberry compote that makes it taste more complex than a standard blueberry topping.
Blueberry Cheesecake Brioche Buns: A Pastry Worth the Effort
I’ve been making variations of filled brioche buns for a while now and this combination might be my favorite. The vanilla bean cream cheese filling is simple but the real vanilla bean makes it taste so good for how easy it is to make. The blueberry compote has this subtle black currant note from the finishing sugar. And the streusel on top adds a nice buttery crunch. Make them for a weekend brunch and watch them disappear before they’ve even fully cooled.
