Vanilla Cream Cheese and Jam-Filled Breakfast Buns
- Total time
- 165 min
- Serves
- 12 buns
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 cup whole milk, 110° to 115°
- 1 stick unsalted butter, melted
- 3 egg yolks
- 1 teaspoon salt
- 8 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted
- Pinch of salt
- 1 large egg yolk
- 1 tablespoon whole milk
- 3/4 cup your favorite jam
Steps
- 1
In a large bowl, measure together 1 cup of flour, the sugar and yeast. Whisk to combine.
- 2
Add the warm milk and whisk until combined. Allow to sit until the surface becomes bubbly, about 5 minutes.
- 3
In a separate bowl, whisk together the melted butter, egg yolks and salt.
- 4
Using a wooden spoon, stir the butter-yolk mixture into the yeast-milk mixture. Add the remaining 2 cups of flour, 1 cup at a time. Stir until you have a shaggy dough.
- 5
Transfer the shaggy dough to your work surface, and knead until smooth and elastic, 5 to 6 minutes. The dough should be quite tacky, but it it’s too sticky, sprinkle with a small amount of flour.
- 6
Spray a large bowl with pan spray, and place the kneaded dough in the bowl. Cover with plastic wrap and allow to proof until doubled in size, 1 to 1 1/2 hours.
- 7
While the dough is proofing, prepare the streusel. In a small bowl, mix together the flour, sugar, butter and salt until crumbly. Set aside.
- 8
To prepare the cream cheese filling, measure together the cream cheese, powdered sugar, egg yolk and vanilla extract in a large bowl. Using an electric mixer, beat until smooth, about 1 minute. Transfer to a piping bag.
- 9
Once the dough has doubled in size, gently punch it down and divide into 12 equal portions.
- 10
Roll the portions into balls, and place on a parchment-lined sheet tray. Lightly spray the tops with pan spray and cover with plastic wrap. Allow to rise until doubled in size, 30 to 45 minutes.
- 11
Preheat the oven to 375°.
- 12
Using your fingertips. Form 2-inch-wide wells in the middle of each dough ball. Using a fork, dock the bottom of the well 2 to 3 times.
- 13
To prepare the egg wash, whisk together the egg yolk and milk in a small bowl.
- 14
Brush the outer edges and sides of the dough with the egg wash.
- 15
Pipe about 1 tablespoon of the cream cheese filling into each well.
- 16
Using a small spoon, make a smaller well in the center of the cream cheese and top with your favorite jam.
- 17
Restir the streusel topping to create fine crumbs.
- 18
Sprinkle the tops with the streusel.
- 19
Bake until the buns are a light golden brown, about 20 minutes.
- 20
Allow to cool before enjoying.
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