Cheesecake-Filled Buns: A Treat Worth Every Bite
There’s something truly special about baking. It’s a blend of science, creativity, and love, culminating in warm, irresistible creations like these cheesecake-filled buns. With their golden crusts, fluffy centers, and creamy, indulgent fillings, these buns are a showstopper for any occasion. Whether you’re hosting brunch, looking for a fun weekend project, or simply craving something sweet, this recipe is sure to deliver.
Why You’ll Love These Buns
These cheesecake-filled buns are a delightful combination of textures and flavors. The dough is soft and airy, the cheesecake filling is rich and creamy, and the hint of sweetness ties everything together perfectly. Plus, the Biscoff variation adds a warm, spiced kick that takes them to the next level.
Not only are they delicious, but they’re also a joy to make. From watching the yeast bloom to shaping the dough and piping the filling, each step is satisfying and rewarding.
Blooming the Yeast:
This step is where the magic begins. Waking up the yeast with warm water and sugar ensures a light, fluffy dough. Watching the mixture froth and bubble is always a satisfying start to the process.
Raising the Dough:
Patience is key as the dough transforms, doubling in size and becoming soft and pillowy. This is where the bread takes shape, literally growing into its potential.
Piping the Filling:
The most fun (and delicious) part! Pressing wells into the dough and piping in a swirl of creamy cheesecake filling feels as good as it looks. The addition of a Biscoff-flavored variation makes these buns even more irresistible.
Perfect for Any Occasion
These buns are incredibly versatile. Serve them as a dessert, a breakfast treat, or even as an afternoon pick-me-up with coffee or tea. They’re sure to impress at family gatherings or add a touch of homemade luxury to your everyday routine.
Tips for Success
- Temperature Matters: Ensure your water is warm, not hot, when blooming the yeast. Too hot, and it can kill the yeast; too cold, and it won’t activate properly.
- Don’t Rush the Rise: Give the dough plenty of time to double in size. A warm spot in your kitchen works wonders!
- Get Creative: While this recipe includes a classic cheesecake filling and a Biscoff twist, feel free to experiment with other flavors like chocolate, lemon, or raspberry.
Baking Memories
The true joy of this recipe lies in the process. There’s something meditative about kneading dough, shaping buns, and carefully piping filling. It’s not just baking; it’s creating memories—ones that are even sweeter when shared with loved ones.
So, roll up your sleeves and dive into this recipe. From start to finish, you’ll feel like a baking artist, crafting something as beautiful as it is delicious.
Biscoff Cheesecake Flavour Bun
Ingredients
Dough
- 40 grams Water
- 7 grams Dry Yeast
- 50 grams Sugar
- 350 grams Flour
- 2 Egg Yolks
- 120 grams Milk
- Pinch of salt
- 45 grams Butter Room Temperature
- 1 Egg white
- 1 teaspoon Water
Cheesecake filling
- 250 grams Cream Cheese
- 50 grams Sugar
- 15 grams Flour
- 20 grams Milk
- 3 tablespoons Biscoff Spread
Instructions
- Warm up water in a bowl until it’s comfortably warm to the touch but not hot. Add sugar (50 grams) to the water and sprinkle the yeast on top. Let the mixture sit in a warm place until the yeast blooms.
- In a large mixing bowl, combine the flour, yeast mixture, milk, salt, and eggs. Mix until a dough begins to form. Gradually add the butter, incorporating it fully into the dough.
- Once the dough is smooth and well-mixed, cover the bowl and let the dough rise in a warm place for at least one hour, or until it doubles in size.
- Divide the dough into small equal portions, about 90 grams each. Shape each piece into a ball, place them on a baking tray, and let them proof again until slightly puffed.
- While the buns are proofing, mix the cream cheese, sugar, flour (15 grams) and milk until smooth. Divide the mixture into two bowls, and add Biscoff spread to one portion, mixing until combined.
- Once the buns have risen, use a spoon or the base of a small glass to press into the center of each bun, creating a well for the filling.
- Beat the egg white with 1 teaspoon of water to make an egg wash. Brush the tops of the buns with the egg wash. Pipe the plain cheesecake mixture and the Biscoff cheesecake mixture into the wells of the buns.
- Preheat the oven to 185°C. Bake the buns for 15–20 minutes or until golden brown and cooked through.
Notes
- You can mix some melted butter with sugar and flour to create crumbs which you can sprinkle on top before baking.