Apple Cheesecake Brioche Buns (Print Version)
# Ingredients:
→ Sweet Brioche Dough
01 -
202g warm milk (¾ cup + 1 tablespoon), heated to 110°F
02 -
7g active dry yeast (1 package)
03 -
1 teaspoon granulated sugar (for activating yeast)
04 -
360g bread flour (3 cups)
05 -
66g granulated sugar (⅓ cup)
06 -
¾ teaspoon salt
07 -
2 egg yolks
08 -
2 teaspoons vanilla extract
09 -
6 tablespoons unsalted butter, softened
→ Apple Filling
10 -
1 large apple, peeled and diced
11 -
1 tablespoon unsalted butter
12 -
2 tablespoons brown sugar
13 -
¾ teaspoon cinnamon
→ Sweet Cream Cheese
14 -
226g cream cheese (8 oz), room temperature
15 -
4 tablespoons granulated sugar
16 -
1 teaspoon vanilla extract
→ Crumble Topping
17 -
2 tablespoons unsalted butter, melted
18 -
50g brown sugar (¼ cup)
19 -
½ teaspoon cinnamon
20 -
30g all-purpose flour (¼ cup)
→ Finishing
21 -
Powdered sugar for dusting
22 -
Egg wash or milk for brushing (optional)
# Instructions:
01 -
In a small bowl, combine the warm milk, yeast and a teaspoon of sugar. Let sit for about 5 minutes until foamy and activated.
02 -
In a stand mixer fitted with a hook attachment, combine flour, sugar, salt, egg yolks, vanilla extract, and the activated yeast mixture. Knead for at least 10 minutes until the dough pulls away from the bowl and begins to form a ball.
03 -
Gradually add the softened butter to the dough while kneading. Continue to knead for an additional 12-15 minutes until the dough forms a smooth, silky ball that doesn't stick to the sides of the bowl or your fingers when touched.
04 -
Place the dough in an oiled bowl, cover, and let rise for at least 1 hour until doubled in size.
05 -
In a pan over medium heat, melt the butter with brown sugar. Add the diced apples and cinnamon, cooking until the apples are tender. Remove from heat and set aside to cool completely.
06 -
In a bowl, mix the softened cream cheese with granulated sugar and vanilla extract until completely smooth and well combined.
07 -
Melt the butter, then stir in brown sugar, cinnamon, and all-purpose flour until combined. Allow to cool to room temperature before using. Once cooled, stir again to achieve a crumbly consistency.
08 -
Line a large baking sheet with parchment paper. Divide the risen dough into 8 equal pieces using a kitchen scale. Roll each piece into a ball, then press your fingers into the center of each to form a deep indent, creating a disc with a hollow center for filling.
09 -
Transfer the shaped buns to the prepared baking sheet, spacing them well apart to allow room for expansion. Cover with plastic wrap and let rise for 30-45 minutes until doubled in size.
10 -
Preheat oven to 190°C (375°F). Once the buns have risen, use a floured cup or small bowl (⅓ cup size works well) to create an even larger indent in the center of each bun.
11 -
Fill each indent with sweet cream cheese mixture, followed by a spoonful of apple filling. Sprinkle the crumble topping over each bun. If desired, brush the exposed sides of the buns with egg wash or milk for a deeper golden color.
12 -
Bake for 15-18 minutes until the buns are golden brown and the bottoms have developed color.
13 -
Remove from the oven and let cool for at least 5 minutes. Dust with powdered sugar before serving. These brioche buns are delicious warm but also excellent at room temperature.
# Notes:
01 -
If you live in a humid environment, you may need to add extra flour or reduce the amount of milk in the dough. During summer months with high humidity, additional flour may be necessary.
02 -
The brioche dough will be tackier and silkier than regular bread dough.
03 -
For best results, store any leftovers in an airtight container.