Cream cheese bread buns

Recently I’ve been thinking of some bread to eat for breakfast, something I would like, and quick to grab that doesn’t need further preparation, just grab and go when my brain is still dreaming on bed, clinging to the sleep. And since I still have a pound of cream cheese, a cream cheese bread bun (or cheese bun) sounds like a good choice. The bun is a bit sweet from the sugar and buttery from the butter, while the filling is creamy and rich from the cream cheese, and above all, fragrant from the whole milk. The buns can stay tasty at room temperature for 2-3 days, enough to add to the weekly breakfast menu some sweet changes.

  1. Ingredients
    1. Bun
      1. 175g of all purpose flour
      2. 5g instant dry yeast
      3. 30g sugar
      4. 75 ml whole milk
      5. 1 egg
      6. 20g unsalted butter (melted)
      7. a pinch of salt for taste
    2. Filling
      1. 200g cream cheese
      2. Sugar to taste
      3. 1/2 teaspoon of vanilla extract
  2. Instructions
  • Activate the dry yeast by mixing it with 2 teaspoons of warm water (temp 32-38 degree Celsius) and wait for 10 minutes.
  • Whisk the egg lightly.
  • In a large bowl, mix the flour and activated dry yeast, and then add other ingredients in the order from liquid to solid (milk, melted butter, egg, sugar, salt). Only put in half the egg, or less.
  • Mix it until incorporate, if the dough is too sticky, add more flour until it’s not sticky anymore.
  • Remove the dough into a floured surface and press it for 10-15 minutes. The dough should be non-sticky, elastic, and smooth.
  • Spray some butter onto a large bowl and put the dough there. Put a towel on top to prevent the dough from drying. Wait for 30 minutes or until the dough increases at least twice in volume.
  • While waiting, start mixing the cream cheese, sugar, and vanilla in another bowl until all blended and smooth.

(Note: When I mixed the filling, the sugar was never completely dissolved into the cream cheese, but I didn’t find that a serious problem once the buns finished baking.)

  • When the dough has increased twice in volume, remove it to a surface. Press it gently for 1 minute or so to release some air.
  • From the amount of ingredients in this recipe, I could divide the dough into 8 pieces, each 50 grams.
  • Roll the small pieces into thin oval-shaped pieces
  • Put the cream cheese filling in the middle and seal it close.
  • Remember we still have half of the whisked egg? Now brush the egg on the buns to make them have a golden color when baked.
  • Let the dough sit for another 20 – 30 minutes, cover it with a piece of towel.
  • Now turn on the oven to 190 degree Celsius.
  • Bake until the buns are golden and crispy. My oven took 10 minutes to reach these beautiful and tasty buns:

DSC03398 DSC03401

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One response to “Cream cheese bread buns

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