Description
Delightful Cheese Buns with a soft, fluffy texture created using the traditional tangzhong method. These sweet buns are filled with a creamy cheese filling and topped with fresh raspberries and raspberry jam, making for a perfect treat to enjoy warm or at room temperature.
Ingredients
Bread Dough
- 30 g all-purpose flour
- 150 g whole milk
- 90 g whole milk
- 90 g water
- 6 g instant yeast (or 25 g fresh yeast)
- 50 g granulated sugar
- 510 g all-purpose flour
- 1 egg (preferably 60 g with shell)
- 1 tsp salt
- 100 g butter (room temperature)
Cream Cheese Filling
- 400 g cream cheese
- 5 tbsp powdered sugar
- ½ tsp vanilla extract
Toppings and Finishing
- 1 egg (for egg wash)
- 280 g raspberry jam
- 250 g fresh raspberries
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 150 g whole milk and 30 g flour until smooth. Heat over medium-high heat, stirring constantly until it thickens to a paste similar to smooth mashed potatoes. Remove from heat, transfer to a flat bowl, and chill in the fridge for 20-30 minutes until cool.
- Prepare Yeast Mixture: Warm 90 g milk and 90 g water to lukewarm (37ºC). In a mixing bowl, crumble fresh yeast into the liquid and stir with a spatula until dissolved. (If using instant yeast, mix it with flour before adding liquids.)
- Mix Dough: Add granulated sugar, 510 g flour, prepared tangzhong, and 1 egg to the yeast mixture. Using a dough hook, mix on low speed for 4 minutes.
- Add Salt and Butter: Increase mixer speed to medium. Add salt and butter in two parts, incorporating the first before adding the second. Continue mixing for 6-7 minutes until dough is smooth, glossy, and elastic.
- First Rise: Transfer dough to a lightly oiled bowl, cover tightly with cling film and a tea towel, and place in a warm area to rise for 1 hour or until doubled in size.
- Prepare Cream Cheese Filling: Mix cream cheese, powdered sugar, and vanilla extract until smooth and set aside.
- Shape Buns: After the first rise, divide dough into 12 equal portions. Roll each into balls and place on two parchment-lined baking trays. Gently flatten each ball into a donut shape and cover with cling film and a tea towel. Let rise for 45 minutes.
- Preheat Oven: Heat your oven to 190ºC (375ºF) conventional mode.
- Form Indents and Egg Wash: Use a ⅓ cup measure or similar (about 5 cm diameter) to press a well in the center of each bun. Brush the sides with beaten egg wash.
- Fill Buns: Pipe or spoon the cream cheese filling into the center indent of each bun.
- Prepare Raspberry Topping: Toss fresh raspberries with 2 tbsp raspberry jam in a bowl.
- Add Jam and Raspberries: Make a shallow indent in the cream cheese filling with the back of a spoon. Fill the indent with remaining raspberry jam. Top with the raspberry mixture, pressing gently to secure.
- Bake: Bake buns for 14-16 minutes until golden brown. Remove from oven and transfer to a cooling rack.
- Finish: Once cooled slightly, dust buns with powdered sugar. Serve warm or at room temperature.
Notes
- Tangzhong method ensures extremely soft and fluffy bread texture.
- Use room temperature butter for easier incorporation into the dough.
- You can substitute instant yeast for fresh yeast by adjusting quantities as specified.
- Letting the dough rise in a warm place helps achieve the best volume.
- Ensure raspberries are dry before mixing with jam to avoid soggy buns.
- These buns can be stored in an airtight container for up to 2 days; reheat gently before serving.
- Overnight dough rising in the fridge is also possible for better flavor development.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Bread, Pastry
- Method: Baking
- Cuisine: Western, Bakery