This berry cheesecake brioche is super rich, soft and fluffy. Topped with a cheesecake filling and fresh berries of your choice, these are a fresh and delicious anytime treat.
Preparation: 2 hr. + overnight chilling
Bake time: 16 min.
Yield: 12 rolls
156g 2% milk
7g active dry yeast
38g dark brown sugar
360g all purpose flour
2 eggs + 1 egg yolk, room temperature (133g)
113g unsalted butter, room temperature
6 oz. cream cheese, room temperature
100g granulated sugar
1 egg, room temperature
1 tsp. vanilla bean paste
1 tsp. milk of choice
22g sliced almonds
156g berries of choice, sliced
In a microwave-safe measuring cup or on the stovetop, heat the milk to 105F/41C. Stir in the active dry yeast and dark brown sugar. Leave to sit for 5-10 minutes or until the yeast mixture begins to foam.
Cube the butter into 32 small pieces to be added to the mixture later.
Add the all purpose flour and salt to the bowl of a stand mixer fitted with the dough hook attachment. Once the yeast mixture has started foaming, whisk in the eggs and then add the mixture to the flour. Start mixing the dough on low-speed for three minutes until it is fully combined.
Once the dough has been mixing for three minutes, begin to slowly add in the butter. Add four cubes of butter to the mixer while it is running. After thirty seconds, add four more cubes of butter. Repeat this step until all the butter has been used up. There should be eight additions of butter, and the time should be at seven minutes total of kneading when all the butter has been added. Turn the mixer speed up slightly, and continue kneading for an additional eight minutes, for fifteen minutes total.
The dough will be wet and tacky. Gently form the dough into a ball, cover the mixing bowl, and leave the dough to rise overnight in the fridge.
Once the dough has risen overnight, take it out of the fridge and slightly punch the dough down to release excess air. Divide the dough into twelve equal pieces (approximately 64g each), and roll each piece into a tight ball. Using your hands, flatten the dough into a disc as flat as you can. Use a small cup ~2 inches in diameter to press down the dough in the middle, creating a space for the cream cheese filling. Repeat with all of the dough balls. Leave the dough to rise in a warm area for 30 minutes or until the dough has doubled in size.
Preheat the oven to 375F/190C. Line a baking sheet with parchment paper. In the meantime, make the cheesecake filling.
In a large bowl, use a hand mixer to beat the cream cheese until it is smooth. Beat in the sugar until it is fully combined, then beat in the egg and vanilla.
Once the brioche dough has doubled in size, press down the middle again to make more room for the filling. Evenly divide the cheesecake filling between each roll.
In a small bowl, whisk together the egg and milk. Brush the sides of each roll with the egg wash, and then sprinkle the sides lightly with sliced almonds. Bake for approximately 16 minutes, or until the edges of the buns are golden brown and the dough reaches an internal temperature of 200F/93C.
Top the buns with fresh berries of choice, serve, and enjoy!
These berry cheesecake brioche rolls are best served the day they are baked. If not consuming right away, store these rolls in an airtight container in the fridge. Rolls will stay fresh in the fridge for up to five days after baking.
If you make this recipe for berry cheesecake brioche rolls, I would love to see it and know what you think! Tag me on instagram @doughlights and use the #doughlights. Thanks for stopping by!