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Brioche Buns with Cream Cheese Filling & Blackberry Jam

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Ingredients Method

Ingredients
  

  • For the brioche dough:
  • 3 ¼ cups all-purpose flour
  • 2 ¼ tsp instant yeast 1 packet
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 4 large eggs room temp
  • ½ cup unsalted butter very soft
  • ¼ cup warm milk
  • For the cream cheese filling:
  • 8 oz cream cheese softened
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • For the topping:
  • ½ cup blackberry jam
  • 1 cup fresh blackberries
  • 1 egg for egg wash

Method
 

  1. In a stand mixer, combine flour, yeast, sugar, and salt. Add eggs and warm milk, and mix until a shaggy dough forms.
  2. Now add that soft butter a little at a time. This will feel chaotic at first—like “this will never come together” chaotic—but give it time. After about 8–10 minutes, it should turn into a smooth, slightly sticky dough that feels rich and soft.
  3. Place dough in a greased bowl, cover, and let it rise until doubled—about 1–2 hours. Or until you get distracted by a book and go, “Oh right, dough!” (also valid).
  4. Mix cream cheese, sugar, and vanilla until smooth. Try not to eat it straight with a spoon. Or do. I’m not your boss.
  5. Punch down the dough and divide into 10–12 pieces. Roll each into a ball and place on a lined baking sheet.
  6. Using your fingers or the bottom of a glass, press a little well into the center of each bun.
  7. Add a spoonful of cream cheese filling into each well, then top with a little blackberry jam. Swirl it gently if you’re feeling artistic (or just emotionally stable that day).
  8. Dot each bun with a couple whole blackberries because we are going for cozy mystery chic.
  9. Second rise.
  10. Cover and let rise again for about 30–45 minutes, until puffy.
  11. Preheat oven to 350°F. Brush edges with egg wash for that golden glow.
  12. Bake for 18–22 minutes, until beautifully golden and your kitchen smells like you’ve got your life together.