Blueberry Cheesecake Buns
Ingredients
220 ml whole milk
70 g caster sugar
55 g butter, Cut the butter into cubes and leave at room temperature to soften
7 g active dried yeast
450 g bread flour
1 tsp. salt
1 egg, Lightly beat the eggs
1 plain flour
185 g cream cheese
2 sugar
1 tsp. lemon zest
2 plain flour
1 butter
1 sugar
12 tsp. blueberry compote
1 egg, Lightly beat the eggs
blueberries, as needed
lemon zest, as needed
Instructions
STEP 1/6
Line two large baking trays with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming beater to the machine
STEP 2/6
Attach the Cooking Chef bowl to the machine
Add the first two items of Ingredients 1 (milk, sugar) into the Cooking Chef bowl, fit the splash guard
Cook at 60ºC on speed Stir 1 for 1 minute until the sugar has dissolved
Add the remaining Ingredients 1 (butter) into the Cooking Chef bowl
Mix on speed Stir 1 for 3 minutes until melted and let cool slightly
STEP 3/6
Add Ingredients 2 (yeast) into the Cooking Chef bowl
Leave to stand for 5 minutes
STEP 4/6
Add Ingredients 3 (flour, salt, egg) into the Cooking Chef bowl
Mix on speed min for 1 minute until combined
Mix on speed 1 for 9 minutes until a dough forms
Or use the Dough Kneading preset if applicable
Remove the dough from the bowl
Lightly oil the Cooking Chef bowl
Place the dough back in the bowl
Prove at 30ºC for 1 hour
Or use the Dough Proving preset if applicable
Divide the proven dough into 12 approx. 60-70 g pieces
Roll the dough pieces into balls
Transfer the balls to the prepared baking trays
Cover and let rest in a warm place for 45 minutes
STEP 5/6
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 4 (flour, cream cheese, sugar, lemon zest) into the Cooking Chef bowl, fit the splash guard
Mix on speed 2 for 1 minute until fully combined
Transfer the mixture into a small bowl and set aside
STEP 6/6
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 5 (flour, butter, sugar) into the Cooking Chef bowl, fit the splash guard
Mix on speed 1 for 30 seconds until large crumbs have formed
Preheat the oven to 180ºC
Once the dough has rested, form a hollow in the centre of each disc by pressing with your fingers or a glass to make an edge
Fill the hollow with 1 Tbsp of cream cheese mixture
Add a spoonful of the first item of Ingredients 6 (blueberry compote)
Brush with the last item of Ingredients 6 (beaten egg)
Sprinkle the crumble mixture over the top
Top with the second item of Ingredients 6 (blueberries)
Sprinkle with lemon zest
Bake at 180ºC for 15-20 minutes until golden
Remove from the oven and let cool on a wire rack
Serve
Blueberry Cheesecake Buns
Ingredients
220 ml whole milk
70 g caster sugar
55 g butter, Cut the butter into cubes and leave at room temperature to soften
7 g active dried yeast
450 g bread flour
1 tsp. salt
1 egg, Lightly beat the eggs
1 plain flour
185 g cream cheese
2 sugar
1 tsp. lemon zest
2 plain flour
1 butter
1 sugar
12 tsp. blueberry compote
1 egg, Lightly beat the eggs
blueberries, as needed
lemon zest, as needed
Instructions
STEP 1/6
Line two large baking trays with parchment paper
Lift the Cooking Chef head and fit the heat shield
Fit the Creaming beater to the machine
STEP 2/6
Attach the Cooking Chef bowl to the machine
Add the first two items of Ingredients 1 (milk, sugar) into the Cooking Chef bowl, fit the splash guard
Cook at 60ºC on speed Stir 1 for 1 minute until the sugar has dissolved
Add the remaining Ingredients 1 (butter) into the Cooking Chef bowl
Mix on speed Stir 1 for 3 minutes until melted and let cool slightly
STEP 3/6
Add Ingredients 2 (yeast) into the Cooking Chef bowl
Leave to stand for 5 minutes
STEP 4/6
Add Ingredients 3 (flour, salt, egg) into the Cooking Chef bowl
Mix on speed min for 1 minute until combined
Mix on speed 1 for 9 minutes until a dough forms
Or use the Dough Kneading preset if applicable
Remove the dough from the bowl
Lightly oil the Cooking Chef bowl
Place the dough back in the bowl
Prove at 30ºC for 1 hour
Or use the Dough Proving preset if applicable
Divide the proven dough into 12 approx. 60-70 g pieces
Roll the dough pieces into balls
Transfer the balls to the prepared baking trays
Cover and let rest in a warm place for 45 minutes
STEP 5/6
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 4 (flour, cream cheese, sugar, lemon zest) into the Cooking Chef bowl, fit the splash guard
Mix on speed 2 for 1 minute until fully combined
Transfer the mixture into a small bowl and set aside
STEP 6/6
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater
Attach the Cooking Chef bowl to the machine
Add Ingredients 5 (flour, butter, sugar) into the Cooking Chef bowl, fit the splash guard
Mix on speed 1 for 30 seconds until large crumbs have formed
Preheat the oven to 180ºC
Once the dough has rested, form a hollow in the centre of each disc by pressing with your fingers or a glass to make an edge
Fill the hollow with 1 Tbsp of cream cheese mixture
Add a spoonful of the first item of Ingredients 6 (blueberry compote)
Brush with the last item of Ingredients 6 (beaten egg)
Sprinkle the crumble mixture over the top
Top with the second item of Ingredients 6 (blueberries)
Sprinkle with lemon zest
Bake at 180ºC for 15-20 minutes until golden
Remove from the oven and let cool on a wire rack
Serve