These buns really satisfy my appetite for bakes made with bread dough, sweet or savoury and cheesecake. The buns are so moist and delicious, they make a lovely afternoon treat although; I will also have them for breakfast.
Cherry Cheesecake Buns
For the dough
300g strong white flour
½ tsp salt
2 tbsp caster sugar
1 ½ tsp easy blend yeast
25g butter, melted
1 egg, beaten
150ml whole milk
½ tsp vanilla essence
For the filling
250g cream cheese
80g caster sugar
1 ½ tbsp plain flour
½ tsp vanilla essence
235g jar of sour cherries, drained
For the glaze
1 egg yolk
In a large mixing bowl, or the bowl of your electric stand mixer, stir together the flour, sugar, salt and yeast. Add the cooled melted butter, beaten egg, vanilla essence and milk and stir together, or using the dough hook attachment on your mixer, mix to a soft but not sticky dough.
Knead the dough on a lightly floured surface for about 10 minutes, or let your mixer do the work for about 5 minutes, until smooth and elastic. Put into a lightly floured bowl and cover the top with clingfilm (I use a shower cap). Leave in a warm place until doubled in size.
Meanwhile make the filling. Place the cream cheese, sugar, egg, vanilla essence and flour into a mixing bowl and whisk together until smooth. Set aside in the fridge until needed.
Line two baking trays with baking parchment.
Turn the dough out onto a lightly floured work surface and knead lightly for 2 minutes. Roll the dough out into a 30 x 40cm rectangle and spread with the cheesecake filling all the way to the edges.
Evenly sprinkle over the well-drained cherries.
Starting at the short side, roll the dough up tightly (this bit will be a bit messy). Cut into 12 even slices and place well apart onto the baking sheets. Pinch the ends of the buns to stop them unraveling. Leave the buns to rise for about 30 minutes.
At the last 10 minutes of rising, preheat the oven to 180C/160C fan.
Beat together the egg yolk and milk and brush over the buns. Bake the buns in the preheated oven for about 12 – 15 minutes, until golden. You may need to turn your baking trays half way through to get an even colouring.
Leave the buns to cool on a cooling rack before serving. They are at their best on the day of baking.