Apple Cheesecake Buns (Print Version)
# Ingredients:
→ Brioche Sweet Dough
01 -
¾ teaspoon salt
02 -
7g active dry yeast (equals one packet)
03 -
2 teaspoons vanilla extract
04 -
202g milk, warmed up to 110°F (about ¾ cup + 1 tbsp)
05 -
360g of bread flour (approximately 3 cups)
06 -
2 egg yolks
07 -
66g white sugar (⅓ cup measure)
08 -
6 tbsp butter, left out to become soft
09 -
1 tsp of regular sugar (for activating the yeast)
→ Filling with Apples
10 -
¾ tsp of cinnamon
11 -
2 tbsp brown sugar
12 -
1 tbsp butter, unsalted
13 -
1 apple, large, skinned and chopped into cubes
→ Creamy Sweet Cheese
14 -
4 tbsp plain sugar
15 -
226g of softened cream cheese (8 ounces block)
16 -
1 tsp vanilla extract for flavor
→ Topping with Crumble
17 -
30g all-purpose flour (about ¼ cup)
18 -
2 tbsp melted butter
19 -
½ tsp cinnamon powder
20 -
50g dark sugar (equivalent to ¼ cup)
→ To Finish Up
21 -
Powdered sugar to sprinkle on top
22 -
A brush of milk or egg wash (optional)
# Instructions:
01 -
Mix together warm milk, yeast, and sugar in a small container. Set it aside for 5 minutes until you see bubbles or foam form.
02 -
Using a stand mixer with a dough hook, toss in your flour, sugar, salt, yolks, vanilla, and the yeast mixture. Knead it for a good 10 minutes until you see a ball form and pull away cleanly from the bowl.
03 -
Bit by bit, add the soft butter while letting the mixer keep kneading. Let it knead for 12-15 minutes more until smooth and elastic but not sticky to the touch.
04 -
In a greased bowl, place the dough and cover well. Give it at least an hour to rise, where it should double its size.
05 -
In a hot pan, combine sugar, diced apples, cinnamon, and butter. Cook until the apples soften, stirring occasionally, then let it cool once done.
06 -
Combine soft cream cheese, sugar, and vanilla in a bowl. Mix well until it's entirely smooth and creamy.
07 -
Stir butter, brown sugar, cinnamon, and flour until crumbly. Set it aside as it cools to room temp—give it a stir later to break up chunks.
08 -
Pull out 8 even dough chunks, rolling each into a ball. Push your fingers into the middle to make a hollow dip for fillings. Do this on a parchment-lined tray.
09 -
Cover those shaped buns with plastic. Pop them in a warm spot to rest for 30-45 minutes until they puff up and double in size.
10 -
Heat up your oven to 190°C (375°F). Press into each dough ball's center with a floured cup to make the dip deeper.
11 -
Spoon in the cream cheese mix first, then a helping of apple filling. Crumble topping goes on after. Add some milk or egg wash lightly to sides of dough for color if you'd like.
12 -
Pop them in the oven for 15-18 minutes until they turn deep golden and the bottoms are colored.
13 -
Pull them out, let them cool for at least 5 minutes, then sprinkle powdered sugar. They're amazing warm, but taste just as good once cooled down!
# Notes:
01 -
Sticky dough is perfectly normal for brioche; don't add too much flour unless needed for easier handling.
02 -
High humidity might mean cutting some liquid out or tossing in an extra sprinkle of flour to balance things out.
03 -
Keep any extras sealed up in a container to keep them soft and fresh a little longer.