recipe

Blueberry Cheesecake Danish Buns: the Recipe for Fluffy and Delicious Buns for Your Breakfast!

Total time: 55 mins + leavening time
Difficulty: Low
Serves: 6 people
By Cookist
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Blueberry Cheesecake Buns are soft and delicious leavened desserts, ideal for breakfast and a snack for the whole family. To make them we prepared the dough with flour, sugar, egg yolks, brewer's yeast, honey, salt and butter; after leavening, simply made small balls from the dough, flatten them in the center and add cream cheese and blueberries, before baking in the oven for less than half an hour. Once ready, serve them dusted with icing sugar. They are also perfect for tea time or for a brunch; and, why not, even for a party buffet in the back garden during your late spring and summer gatherings., for the joy of children and adults alike.

What Are Blueberry Cheesecake Buns?

Blueberry cheesecake buns are a delightful fusion of soft, pillowy bread and creamy cheesecake, enhanced by the sweet-tart flavor of fresh blueberries. These treats combine elements of traditional buns with the rich, smooth texture of cheesecake, making them a unique and indulgent option for breakfast, brunch, or dessert.

The origins of such fusion pastries are rooted in the broader trend of combining different culinary traditions to create new and exciting flavors. The concept of filling buns with sweet or savory mixtures dates back centuries in various cultures. However, the specific combination of cheesecake filling and blueberries within a bun is a more modern innovation, likely inspired by the popularity of both cheesecakes and fruit-filled pastries.

Tips for the Best Blueberry Cheesecake Buns

  • Ensure you knead the dough until it is smooth and elastic. This helps develop the gluten, resulting in a better texture for the buns.
  • Use warm milk (about 110°F or 43°C) to help activate the yeast more effectively. This will ensure your dough rises properly.
  • Add the butter gradually while kneading to ensure it is fully incorporated into the dough. This will make the dough richer and more tender.
  • Allow the dough to rise until it has doubled in volume. Rising times can vary based on room temperature, so it’s important to check the dough rather than strictly adhering to the time.
  • Use fresh, firm blueberries for the best flavor and appearance. If using frozen blueberries, do not thaw them to prevent excess moisture from affecting the dough.
  • Bake the buns in the center of the oven for even heat distribution. Rotate the baking tray halfway through the baking time if necessary.

Can I Swap the Cream Cheese for Another Type of Cheese?

Yes, you can! Mascarpone is a good alternative, offering a similarly creamy texture with a slightly richer taste. Ricotta cheese can also be used, though it may result in a grainier texture unless blended until very smooth. It's important to avoid hard or strongly flavored cheeses, as they won't provide the desired creamy consistency or complement the sweetness of the blueberries as effectively.

Can I Use Active Yeast Instead of Dry Yeast?

Yes, you can! Active yeast requires activation in warm liquid before use, so dissolve it in the warm milk with a pinch of sugar and let it sit for about 5-10 minutes until it becomes frothy. This ensures the yeast is alive and will help the dough rise properly.

Can I Use Frozen Blueberries Instead of Fresh Ones?

Yes! However, in this case it's best to not let them thaw at all before adding them to the buns right before baking, so they will not transfer excessive moisture to the dough.

Can I Make This Recipe Ahead of Time?

Yes, you can! The dough can be prepared the night ahead, shaping the balls and letting them in the refrigerator overnight. As for the filling, it can be prepared up to 24 hours ahead and stored in the refrigerator in an airtight container. Before baking, let the dough cool to room temperature and rise for the additional 40 minutes and give the cream a stir to ensure it's still well mixed.

Oh No, My Buns are Dry and Tough, What Went Wrong?

Overkneading the dough can develop too much gluten, making the buns tough, while undermixing can prevent the dough from becoming smooth and elastic. Insufficient rising time can result in dense buns, so ensure the dough doubles in size. Adding too much flour can make the dough stiff and dry, so measure accurately and add milk if needed. Incorrect oven temperature or overbaking can also dry out the buns; use an oven thermometer and check them before the recommended time. Inadequate butter incorporation or improper covering during rising can affect texture, so ensure the butter is fully absorbed and the dough is covered well.

More Blueberry Recipes You Need to Try

Blueberry Muffins

Lemon Blueberry Cake

Blueberry Lemon Blondies

Blueberry Swirl Cheesecake

How to Store Blueberry Cheesecake Buns

Blueberry Cheesecake Buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can also be frozen for up to 1 month.

Ingredients

For the dough
All-purpose flour
370 grams
Sugar
50 grams
Milk
180 ml
Dry yeast
12 grams
Honey
12 grams
Egg yolks
2
salt
6 grams
Butter
60 grams
For the filling
Cream Cheese
260 grams
Sugar
60 grams
Cornstarch
20 grams
Lemon zest
1
You'll also need
Egg wash
Blueberries
to taste
Powdered sugar

How to Prepare Blueberry Cheesecake Buns

In a bowl add the flour, the sugar, milk, yeast, honey and egg yolks.

Mix them together to start blending all the ingredients together.

Add the salt and start with the kneading process.

Gradually add the butter and let the dough absorb it completely, while still kneading.

Cover with cling film and let it rise for 90 minutes, or until it has doubled in volume.

After the time has elapsed, cut the dough into 9 pieces.

Form the balls.

Transfer them to the baking tray, covered with parchment paper, and cover with a cloth. Let them rise for an additional 40 minutes.

In the meantime, start preparing the filling. In a bowl add the cream cheese, sugar, cornstarch and the zest of a lemon.

Mix with a spatula to combine, and then transfer to a piping bag.

After the 40 minutes have passed, uncover the buns and press the center with a glass cup to create an indentation for each bun.

Brush each of them with the egg wash.

Fill each bun with the prepared filling.

Arrange at least four blueberries on top of each. Bake in the oven at 360°F (180°C) for 25 minutes.

Once the cooking time is up, let the buns cool slightly to room temperature before dusting them with powdered sugar.

Serve and enjoy!

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