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Blueberry Cheese Brioche Buns

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Blueberry Cheese Brioche Buns are soft, buttery brioche pastries filled with a creamy vanilla-scented cheese filling and topped with a sweet-tart blueberry compote. These beautiful, bakery-style buns are perfect for breakfast, brunch, or dessert.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1 tsp salt
  • 3/4 cup whole milk, warm
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • For the cheese filling:
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • For the blueberry topping:
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • Optional topping:
  • 1 egg + 1 tbsp water or milk (egg wash)
  • Pearl sugar or coarse sugar for garnish

Instructions

  1. In the bowl of a stand mixer, combine flour, sugar, yeast, and salt.
  2. Warm the milk slightly and add to the dry ingredients along with the eggs. Mix with the dough hook until a rough dough forms.
  3. Gradually add softened butter, one tablespoon at a time, kneading until the dough becomes smooth and elastic (10–15 minutes).
  4. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1.5–2 hours.
  5. Meanwhile, prepare the cheese filling by mixing cream cheese, powdered sugar, and vanilla until smooth. Set aside.
  6. For the blueberry topping, combine blueberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat until thickened. Cool completely.
  7. Once the dough has risen, punch it down and divide into 10–12 equal pieces. Shape each into a ball and place on a lined baking sheet.
  8. Flatten the center of each bun to create a well. Fill with a spoonful of cream cheese filling, then top with blueberry compote.
  9. Cover loosely and let rise again for 30–45 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Brush buns with egg wash and sprinkle with coarse sugar if desired.
  11. Bake for 18–22 minutes or until golden brown and cooked through.
  12. Allow to cool slightly before serving.

Notes

Use full-fat block cream cheese for best results.Don’t skip the second rise—it ensures fluffier buns.You can refrigerate the dough overnight after the first rise.Frozen blueberries work great—just cool the compote before using.Store leftovers in the fridge and reheat gently before serving.

Nutrition

Find it online: https://cookibly.com/blueberry-cheese-brioche-buns/