Strawberry Cheesecake Buns (Print Version)

# Ingredients:

→ Tangzhong Starter

01 - 24g all-purpose flour (3 tablespoons)
02 - 100g whole milk (⅓ cup + 2 tablespoons)

→ Brioche Dough

03 - 90g whole milk, slightly warm (⅓ cup + 1 tablespoon)
04 - 1 tablespoon granulated sugar
05 - 1½ teaspoons active dry yeast
06 - 1 egg, at room temperature
07 - 240g all-purpose flour (2 cups)
08 - 1¼ teaspoons salt
09 - 42g unsalted butter, softened (3 tablespoons)

→ Crunchy Streusel Topping

10 - 28g unsalted butter (2 tablespoons)
11 - 35g light brown sugar (3 tablespoons)
12 - 45g all-purpose flour (¼ cup + 2 tablespoons)

→ Cheesecake Filling

13 - 170g cottage cheese, at room temperature (¾ cup)
14 - 1 tablespoon whisked egg (save the rest for egg wash)
15 - 2 tablespoons granulated sugar
16 - ½ teaspoon vanilla extract
17 - 170g strawberry preserves or jam (¾ cup)

→ For Finishing

18 - Remainder of the whisked egg mixed with 1 tablespoon milk (for egg wash)

# Instructions:

01 - In a microwave-safe bowl, whisk together the flour and milk until no lumps remain. Pop it in the microwave for 30 seconds, give it a good stir, then microwave for another 30 seconds. You're looking for a thick, pudding-like consistency – it should be thick enough that when you stir it, you can briefly see the bottom of the bowl. If it's not quite there yet, keep microwaving in 10-second bursts until it thickens up.
02 - Place your tangzhong in the bowl of a stand mixer along with all the dough ingredients: milk, sugar, yeast, egg, flour, salt, and softened butter. Using the dough hook, start mixing on low speed until everything is roughly combined, then crank it up to medium speed for the main event.
03 - Let the mixer work its magic for about 15-20 minutes. Don't rush this step! You're looking for the dough to completely clean the sides of the bowl and become smooth and elastic. To check if it's ready, take a small piece and gently stretch it between your fingers – if you can stretch it thin enough to see light through it (like a windowpane) without it tearing right away, you're good to go!
04 - Shape your dough into a nice ball and place it back in the mixing bowl. Cover it with plastic wrap and find a cozy warm spot in your kitchen for it to rise until it's doubled in size, which takes about an hour. If your kitchen is chilly, try next to a preheating oven or on top of the fridge where it's slightly warmer.
05 - Once your dough has puffed up beautifully, gently punch it down to release the air bubbles. Turn it out onto a lightly floured counter and divide it into 8 equal pieces. Roll each piece into a tight ball by cupping your hand over the dough and moving in a circular motion, creating surface tension.
06 - Place your dough balls on a parchment-lined baking sheet, leaving plenty of room between them for spreading. Let them rest in a warm spot for about 30 minutes until they're slightly puffed up again. While they're resting, it's the perfect time to make your streusel topping and filling.
07 - In a small bowl, melt the butter in the microwave until just liquid. Add the brown sugar and flour, then use a fork to mix everything together until you get little crumbly clusters that look like wet sand or tiny pebbles. Set this aside – it'll give your buns that irresistible crunch on top.
08 - First, whisk your egg in a small bowl. Measure out 1 tablespoon of the whisked egg for the filling and save the rest for the egg wash. Add the cottage cheese, 1 tablespoon of whisked egg, sugar, and vanilla to a food processor and blend until completely smooth. It should have a creamy, pourable consistency with no lumps.
09 - Once your buns have puffed up a bit, preheat your oven to C and grab a flat-bottomed cup or bowl that's about 3 inches across. Dust the bottom with a little flour, then gently press it into the center of each bun to create a nice divot for holding your fillings. Press firmly enough to make a well, but not so hard that you collapse the dough completely.
10 - Spoon about 1½ tablespoons of your smooth cheesecake mixture into each divot, then top it with 1½ tablespoons of strawberry jam. Use a toothpick or the tip of a knife to swirl them together a bit for that perfect strawberry cheesecake marble effect. The filling might seem quite full, but it will set as it bakes.
11 - Make a quick egg wash by mixing the remaining whisked egg with a tablespoon of milk. Gently brush this around the exposed dough edges of each bun – this will give them that gorgeous golden color. Then sprinkle your streusel around the edges of each bun, avoiding the filling center.
12 - Slide your tray of buns into the preheated oven and bake for 15-20 minutes. You're looking for the edges to turn a beautiful golden brown while the centers stay soft and gooey. Your kitchen will fill with the most amazing smell of freshly baked brioche and strawberries!
13 - Let the buns cool on the baking sheet for about 5-10 minutes before digging in. They're absolutely heavenly while still warm, with the cheese filling still soft and the jam gently bubbling. The contrast between the fluffy brioche, creamy cheesecake, sweet-tart jam, and crunchy streusel is pure magic in every bite.

# Notes:

01 - These buns are best enjoyed the day they're made, but can be stored in an airtight container at room temperature for up to 2 days. A quick 10-second zap in the microwave brings back that fresh-baked softness.
02 - For a make-ahead option, you can refrigerate the dough after the first rise overnight. Just punch it down, cover the bowl tightly with plastic wrap, and place in the fridge. The next morning, let it sit at room temperature for about 30 minutes before shaping and continuing with the recipe.
03 - If you can't find cottage cheese, cream cheese works beautifully as a substitute. No food processor needed in that case - just beat the ingredients together until smooth.

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