Effortless Strawberry Cheesecake Buns (Print Version)

# Ingredients:

→ Starter Mix (Tangzhong)

01 - 100g whole milk (about ⅓ cup + 2 tablespoons)
02 - 24g plain flour (around 3 tablespoons)

→ Soft Dough Base

03 - 42g softened unsalted butter (3 tablespoons)
04 - 1¼ teaspoons fine salt
05 - 240g all-purpose flour (approx. 2 cups)
06 - 1 egg at room temp
07 - 1½ teaspoons of active dry yeast
08 - 90g lukewarm milk (around ⅓ cup + 1 tablespoon)
09 - 1 tablespoon white sugar

→ Crispy Streusel Crumble

10 - 35g brown sugar (3 tablespoons)
11 - 28g melted unsalted butter (2 tablespoons)
12 - 45g plain flour (around ¼ cup + 2 tablespoons)

→ Creamy Cheesecake Center

13 - ½ teaspoon vanilla essence
14 - 170g strawberry jam or preserves (¾ cup)
15 - 2 tablespoons regular sugar
16 - 170g room temperature cottage cheese (about ¾ cup)
17 - 1 tablespoon of whisked egg (set aside extra for brushing)

→ Final Touch

18 - Remaining whisked egg mixed with 1 tablespoon of milk for brushing

# Instructions:

01 - Use a whisk to mix flour and milk in a microwave-safe dish until smooth. Microwave it for 30 seconds, stir it again, then give it another 30 seconds. If it's still runny, heat it in 10-second steps until it thickens into a pudding texture. As you stir, you should be able to briefly see the bottom of the dish.
02 - Toss your thick tangzhong into a mixing bowl with the dough ingredients: flour, milk, yeast, sugar, egg, salt, and softened butter. Begin mixing with the dough hook at the lowest speed until it all comes together loosely, then switch to medium speed to work everything fully together.
03 - Keep the mixer going for 15 to 20 minutes so the dough gets smooth and stretchy. You'll know it's ready when it pulls cleanly from the sides of the bowl and passes the 'windowpane test'—stretch a small piece thin enough to let light through without tearing.
04 - Round the dough into a ball, place it back in the bowl, and cover it tightly with plastic wrap. Let it sit in a toasty spot for about an hour to double in size. If it's cool in your kitchen, consider placing it on top of the fridge or near a preheating oven.
05 - After the dough has risen, gently punch down the air. Move it to a floured surface and divide it evenly into 8 parts. Cup your hand over each piece and roll it in circles to form tight, smooth balls.
06 - Line a baking sheet with parchment, arrange the dough balls with space between them, and leave them in a warm area to puff up again for about half an hour. This is a good time to work on your filling and streusel crumble.
07 - Melt butter in a small microwave bowl. Combine it with the brown sugar and flour, then use a fork to mix everything until it turns into chunky crumbs. Set them aside for sprinkling.
08 - Whisk an egg in a separate bowl and reserve some for later. Spoon 1 tablespoon of the egg into a food processor with the cottage cheese, sugar, and vanilla, then blend the mixture until it's creamy and lump-free.
09 - Preheat your oven while the buns finish rising. Grab a cup or bowl with a flat bottom and about a 3-inch diameter, dust it lightly with flour, and press it gently into each dough ball to create a well. Be firm but don't squish the dough flat.
10 - Spoon a generous 1½ tablespoons of cheesecake filling into each well, followed by the same amount of strawberry jam. Use a toothpick or skewer to swirl them together for a marbled look. It'll look full, but it will hold up when baked.
11 - Stir together the leftover whisked egg and milk, then gently coat the dough's exposed edges with it using a pastry brush. Scatter the streusel crumbs around the sides, avoiding the middle filling.
12 - Place the tray in the hot oven and bake for 15 to 20 minutes. The buns should turn a lovely golden-brown color on the edges while remaining soft in the center. Your kitchen will smell heavenly!
13 - Give the buns 5 to 10 minutes to cool before snagging one. They taste amazing while still warm, with the fluffy dough, creamy center, fruity jam, and crunchy top blending beautifully.

# Notes:

01 - They're at their peak on the day you bake them, but you can keep leftovers in an airtight container at room temperature for up to 2 days. Heat for 10 seconds in a microwave to bring back that freshly baked texture.
02 - To get ahead, refrigerate the dough after its first rise overnight. Press out the air, cover the bowl tightly, and leave it in the fridge. Take it out 30 minutes before shaping in the morning.
03 - Cream cheese makes a great swap if you don't have cottage cheese, and you won't need a food processor. Just whisk all filling ingredients by hand until smooth.

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