Servings: 10
Calories: 464kcal
Equipment
- small saucepan
- parchment paper
- Rubber Spatula
- ziplock bag and rolling pin or food processor
- ice cream scooper optional
- zester or microplane
Ingredients
Tangzhong
- 2½ tablespoon all-purpose flour
- ⅓ cup + 1 tbsp milk
Dough
- 3¾ cup all-purpose flour
- 2¼ teaspoon instant dry yeast
- ⅓ cup granulated sugar
- 1½ teaspoon kosher salt
- 1 large whole egg
- 1 egg yolk
- ⅔ cup warm milk approx 95-100°F
- 3 tablespoon unsalted butter softened, room temperature
- 1 egg for egg wash
Cheesecake Filling
- 8 oz cream cheese full-fat
- ⅓ cup granulated sugar
- 1 large egg
- 3 tablespoon sour cream substitute plain/Greek yogurt or buttermilk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon fresh lemon juice save peel for zesting
- ¼ teaspoon kosher salt
Graham Cracker Crumble
- ¾ cup graham crackers approx 6 cracker sheets
- 2 tbsp granulated sugar
- ½ teaspoon ground cinnamon
- pinch kosher salt
- ¼ cup unsalted butter melted
Instructions
- Prepare the tangzhong: Combine ingredients in a small saucepan and stir until all dry flour is absorbed. Turn heat to med-low and stir continuously until it forms a gel-like paste similar to creamy mashed potatoes. This will happen quickly, so do not leave stove unattended. Transfer paste into a bowl, cover, and set aside to cool.
- For the dough: In a large stand mixer bowl, combine all the ingredients (don't forget the tangzhong!) except the butter. Mix until a shaggy dough forms and all dry visible has been incorporated. Add in the softened butter and continue kneading on med-high speed for 10-15 mins or until dough passes the window-pane test - grab a small piece of the dough and stretch it to create a small film. If the dough stretches thin enough for light to pass through without tearing, then it's ready. If it breaks easily, knead dough longer to develop the gluten further.
- Try to avoid adding any additional flour unless absolutely necessary. The dough should be smooth and tacky to the touch, yet detaches fairly clean off the bowl. Flour brands absorb moisture differently, but adding lots of extra flour changes the recipe that can result in a dry tough bread texture.
- Roll dough into a smooth ball, cover, and allow it to rise in a warm area for 2 hours or until it's visible doubled in volume. Prep baking sheet with parchment paper.
- Punch and degas the dough. Divide and roll into 10 equal dough balls, or 12 if you prefer the brioche smaller. Cover and allow them to proof in a warm spot while you prepare the cheesecake filling and crumble.
- Prepare the cheesecake filling: Combine softened cream cheese and sugar in a large bowl with a spatula until sugar has been absorbed. You can use a handheld or stand mixer, but I find it unnecessary. Simply using a spatula to mix well prevents air pockets from forming and yields a smooth consistency. Add in the remaining ingredients and combine until smooth. Cover bowl and set aside.
- To make the graham-cracker crumble: Roughly crush the graham cracker in a ziplock bag or food processor. Combine crumbs with all the crumble ingredients in a bowl and mix until well coated.
- To check if your dough balls are ready to bake: Poke dough with your finger. What you're looking for is the indent to remain for a few seconds, then slowly retract back to its original shape. If the finger poke springs back immediately, then allow it to proof for longer. Under-proofing your dough usually results in gummy and dense bread. Total proof time will vary depending on your kitchen temperature. In my 72℉ house, my brioche will proof in about 2 hours.
- Preheat oven to 375℉ (190℃).
- Brush dough with egg wash. Using your hands or a small cup, create a center crater in each dough ball for the filling. To prevent sticking, apply egg wash to the cup bottom as well.
- Using an ice cream scooper or spoon, scoop 2-3 tablespoon of cheesecake filling into each roll and top with blueberries. Sprinkle graham-cracker crumble generously.
- Bake 20-30 minutes, rotating halfway until brioche is golden and cheesecake center is set. Zest lemon on top, allow to cool for 10 minutes, and enjoy!
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For the best consistent results, use a kitchen scale. Measuring ingredients accurately gives you the best chance for success, and a scale will give you the most precise readings.
- Temperature plays an important role in dough fermentation. Use the rise and proof times as guidelines, however be sure to practice learning visual cues to understand your dough stages. Depending on your kitchen temperature, your dough may take more or less time to rise than indicated in the recipe.
Nutrition
Serving: 1roll | Calories: 464kcal | Carbohydrates: 62g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 586mg | Potassium: 165mg | Fiber: 2g | Sugar: 20g | Vitamin A: 692IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 3mg
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