Strawberry Cheesecake Buns Are Your New Favorite Sweet Treat

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Have you ever had a pastry that just hits the spot? One that has just the right type of rich flavor, flaky bun, or sweet jam and leaves you thinking “man, I need to make this at home”? Thankfully, sourdough enthusiast and Bread by Elise owner Elise is here to make that a reality.

While my choice in pastry lies loyally with a good Apple Turnover or strudel, I can’t pass up the opportunity to try something outside of my comfort zone. And lucky for me, Elise recently took to her Instagram to showcase her take on Strawberry Cheesecake Buns and just like the choice of song set in the tutorial, these buns will help you understand just why “Heaven Can Wait.” 

This recipe is split up into five steps, but overall is a very manageable process that will leave you feeling accomplished and ready to snack. Starting with the dough, you’ll want to add all the ingredients (except the butter) into the bowl of your stand mixer. Knead for 10 minutes on low speed and then add your butter before kneading again for an additional 10-20 minutes at a low-medium speed. The dough should have a smooth surface and should pull away from the sides of the bowl. Next, lightly oil a separate bowl and place your dough inside. Cover and store for 90 minutes at about 78°F or until it is doubled in size. 

Next, for the strawberry filling, you’ll be adding strawberries, sugar, and lemon to a pot and bringing it to a boil. Simmer on low heat for about 30 minutes, stirring occasionally, until thick and jam-like. If your tastebuds allow, you can also sprinkle in some chopped basil to add to the sweet and savory taste of the filling before letting it cool in the fridge. 

When the dough is ready, divide it into nine equal pieces and roll them into balls. Using your fingers, flatten out each dough ball and create an indention in the center of each bun. Arrange on a baking tray and let sit for 30-45 minutes. At this point, you can make the cream cheese filling by adding cream cheese, sugar, and vanilla bean seeds together in a bowl and mixing well. Keep at room temperature until the last step.  

When your buns have finished proofing, use your fingers to create a larger indention in the center of each bun and fill the centers with the cream cheese and strawberry filling. Lastly, beat an egg in a small bowl and brush the buns with egg wash before baking in the oven at 355°F for about 12-15 minutes. Add powdered sugar on top and enjoy!  

If you’re anything like me and this recipe just activated your sweet tooth, you can also try out these Blueberry Sourdough Muffins to add to this week’s brunch menu. They use a sourdough discard to create a batter that bakes up with a lofty dome, so you definitely won’t be disappointed.

Nathan Hutsenpiller


Nathan Hutsenpiller is a photographer and writer residing in Queens, NY. He specializes in portrait, street and skateboard photography while also pursuing a career in photojournalism. Some of Nathan’s photos have been featured in the upcoming book “Heart” by Lucas Beaufort, celebrating 40 years of skateshop history.

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