My first attempt at baking cream cheese as an open center rather than a covered filling. Soft, pillowy buns with a luscious centre that melts in your mouth – An absolute hit with both kids and adults.
While the flavour turned out amazing, I learned an important tip: bake these beauties 2-3 minutes less. I aimed for a lovely browned top but went a little over, which formed a thin layer on the cream cheese. While still soft and delicious, the visual appeal would have been even better with a shorter bake time. In the recipe here, I have captured the baking time here as the one that should have been 🙂
Serves – 20-25 medium size Buns. Time – Dough:20 minutes Proofing: 40 minutes. Baking – 10 minutes
Ingredients for the buns
- Flour – 2 cups
- Sugar – 2 tbsp
- Active Dry Yeast – 1 tsp
- Olive/Refined oil – 2 tbsp
- Salt – 1/2 tsp
- Water to knead
Ingredients for filling
- Egg – 1
- Cream Cheese – 200 gms
- Vanilla essence – 1 tsp
- Blueberry – 100 gms
- Sugar – 1/4 cup
Method for Buns
- Activate yeast by mixing it in 1/4 cup lukewarm milk/water & 1/4 tsp sugar. It should turn frothy in 12-15 minutes
- Mix flour, sugar and salt in a big bowl
- Add activated yeast to the above mixture
- Knead a soft dough using stretch & fold method
- Keep aside for proofing for 40 minutes in an oiled vessel and covered with a damp cloth
- Once doubled in size, divide the dough in 25 equal sized portions. You can eyeball it, I prefer to weigh the dough and divide it into equal sized portions to ensure even baking
- Flatten the individual dough portions by hand and make a depression in the middle using a shot glass.
- Put a tsp of the filling in the depression made and top it off with blueberries
- This doesn’t require the second round of dough proofing
- Place the buns on a lined baking tray and bake for 12 minutes
Method for Filling
- In a stand mixer or hand blender put all the ingredients except blueberries and mix till everything comes together
My Medley Rasoi 