Description
Delight in these soft, fluffy Orange Cranberry Cheesecake Brioche Buns, a perfect balance of tender brioche dough, tangy cranberry sauce, and creamy cheesecake filling, all enhanced with fresh orange zest and juice. Ideal for breakfast, brunch, or an indulgent snack.
Ingredients
Brioche Dough
- ¾ cup + 1 tbsp warm milk, 110℉ (202g)
- 1 tsp granulated sugar
- 1 package active dry yeast (7g)
- ⅓ cup (66g) granulated sugar
- Zest of 1 whole orange
- 3 cups (360g) bread flour
- ¾ tsp salt
- 2 egg yolks
- 2 tsp vanilla extract
- 6 tbsp unsalted butter (softened)
Cranberry Sauce
- ¾ cup fresh or frozen cranberries
- ⅓ cup (66g) granulated sugar
- Zest of one whole orange
- ¼ cup freshly juiced orange
Cheesecake Filling
- 6 oz full-fat cream cheese (softened to room temperature)
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Additional
- 1 egg + a little water (whisked together for egg wash)
- ⅔ cup powdered sugar
- 1-2 tbsp freshly juiced orange (for glaze)
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast packet, and 1 tsp sugar; let sit for about 5 minutes until foamy to activate the yeast.
- Prepare Sugar and Orange Zest: In the stand mixer bowl, rub together ⅓ cup sugar with orange zest to release oils and enhance flavor.
- First Knead: Add flour, salt, egg yolks, vanilla, and activated yeast mixture to sugar and zest; knead for at least 10 minutes until the dough forms a ball and pulls away from the bowl.
- Second Knead with Butter: Gradually add softened butter while kneading for an additional 12-15 minutes until the dough is smooth, silky, tacky, and passes the windowpane test without sticking to fingers.
- First Proof: Place dough in an oiled bowl, cover, and let rise for at least 1 hour until doubled.
- Make Cranberry Sauce: In a saucepan over medium heat, combine cranberries, sugar, orange zest, and orange juice; bring to a boil, then simmer for 8-10 minutes until sauce thickens. Cool completely.
- Make Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth using a hand mixer.
- Shape Dough Balls: Once dough has risen, divide into 10 equal pieces using a scale, shape each into a ball, and place on parchment-lined baking sheets with spacing.
- Second Proof: Cover the dough balls lightly and let rise for 30-45 minutes until doubled in size.
- Preheat Oven: Heat oven to 375℉ (190℃).
- Create Indents and Egg Wash: Using a floured 1/3 cup measuring cup, press an indent in each dough ball; brush sides with egg wash.
- Fill Buns: Spoon cheesecake filling into half of the indents and cranberry sauce into the other half.
- Bake: Bake buns for 15-20 minutes until golden brown, checking at 12 minutes to prevent overbaking.
- Cool: Remove from oven and cool on a rack for at least 5 minutes.
- Prepare Glaze: Mix powdered sugar with 1-2 tbsp freshly juiced orange juice until pourable and thick.
- Glaze Buns: Drizzle the cooled buns with orange glaze before serving.
- Serving and Storage: Enjoy buns warm or at room temperature; store leftovers in an airtight container.
Notes
- Do not add extra flour during kneading; dough will be tacky but should come together.
- Perform the windowpane test to ensure proper gluten development before proofing.
- If fresh cranberries are unavailable, frozen cranberries work equally well.
- Softened cream cheese and butter help achieve the best texture in fillings and dough.
- Egg wash enhances the buns’ golden, shiny crust.
- Allow buns to cool before glazing to prevent glaze melting off.
- Use parchment paper on baking sheets for easy removal and cleanup.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bakery, Breakfast, Snack
- Method: Baking
- Cuisine: American
