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–+ servings

Strawberry Cheesecake Danish Buns

Soft and fluffy Strawberry Cheesecake Danish buns made with a tangzhong milk bread dough for an extra tender texture.
5 from 1 vote
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Prep Time 1 hour
Cook Time 25 minutes
Proofing Time 2 hours 30 minutes
Total Time 3 hours 55 minutes
Course Bread
Servings 12 buns

Equipment

Ingredients
  

  • For the Tangzhong:
  • 50 g bread flour or strong flour bread flour has a higher protein content, which is key for the structure of soft bread
  • 200 g whole milk for the tangzhong
  • 260 g cold whole milk to be added later to the tangzhong
  • For the Bread Dough:
  • 550 g bread flour or strong flour
  • 30 g granulated sugar
  • 10 g fast-acting yeast
  • 5 g fine salt
  • 100 g salted butter at room temperature, cut into cubes
  • Extra flour for dusting
  • 1 egg - wished to eggwash before baking
  • Strawberry compote:
  • 350 g frozen strawberries
  • 50 g sugar
  • 1 tbsp cornflour or cornstarch
  • 1 tsp vanilla extract
  • Cheese cake filling:
  • 200 g full fat cream cheese
  • 1 egg
  • 30 g sugar
  • 1 tsp vanilla extract
  • Crumble topping
  • 50 g plain flour
  • 20 g sugar
  • 35 g soft butter

Instructions
 

  • This recipe can be made using a stand mixer for convenience, but it’s also easy to do by hand if you prefer the hands-on approach.
  • Step 1: Make the Tangzhong (flour paste)
    Start by preparing the Tangzhong, which will give your milk buns that signature softness. In a small pot, add the 50g of bread flour and 200g of whole milk. Place the pot on the stove over medium heat.
  • Whisk constantly as the mixture heats up – this is important to avoid lumps. You’ll notice the mixture begin to thicken after a few minutes, eventually turning into a smooth, gloopy paste. Once you’ve achieved that consistency, remove the pot from the heat.
  • Now, whisk in the 260g of cold milk and set the Tangzhong aside to cool to room temperature (or to 36ºC if you’re using a thermometer). The temperature should be about body temperature, which you can check by dipping your finger into it.
  • Step 2: Prepare the Bread Dough
    In the bowl of your stand mixer, combine the 550g of bread flour, sugar, fast-acting yeast, and salt. Mix briefly to combine.
  • Once the dry ingredients are well combined, add the cooled Tangzhong mixture from Step 1 into the bowl, and begin mixing on low speed.
  • Gradually add the Tangzhong to the dough. Once the dough starts to come together, increase the mixer speed slightly and mix for about 5 minutes, until the dough is smooth and elastic.
  • Step 3: Add the Butter
    Next, add the cubed butter to the dough, one piece at a time. Allow each piece of butter to be absorbed into the dough before adding the next. Continue mixing until the dough is smooth and elastic, which may take around 10-15 minutes with a stand mixer. By hand, this will take a bit longer and you might need to knead for 20-25 minutes.
  • The dough should be soft, slightly sticky, but smooth and stretchy. If it feels too sticky to handle, sprinkle in a little more flour as needed, but avoid adding too much. You want the dough to remain soft and pliable.
  • Step 4: First Rise
    Shape the dough into a rough ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place for about 1 to 1.5 hours, or until the dough has doubled in size. **While you wait for them to rise make the compote, cream cheese and crumble topping see method below.
  • Step 5: Shape the Rolls
    Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 12 equal pieces (about 90g each). Roll each piece into a smooth ball by pinching the dough together at the bottom and rolling it between your palms.
  • Step 6: Second Rise
    Place the rolled dough balls on 2 baking trays lined with parchment paper, leaving 2-3 cm between them. Cover the tray with cling film or a clean tea towel and let the rolls rise for another 45 minutes to 1 hour, or until they’ve puffed up and doubled in size.
  • Step 7: Bake the Rolls
    Preheat your oven to 180ºC (fan) or 200ºC (conventional)or 350℉. Once the rolls have risen, press down the middle using a glass to make an indent in each roll - if the glass is sticking lightly oil it. Then fill this hole with a spoon of cream cheese , top with some strawberry compote and sprinkle the crumble topping around the edges.
  • Bake them in the preheated oven for 20-25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
  • Step 8: Cool and Enjoy
    Once baked, remove the buns from the oven and allow them to cool on a wire rack. Danish buns are best enjoyed while still slightly warm, but they’ll stay wonderfully soft for up to a couple of days if stored in an airtight container.
  • To make the strawberry compote: Measure everything into a pot. Warm on a medium heat and simmer for 10 minutes until the berries are defrosted and the sauce has thickened. Keep the strawberries whole or mash with a fork. Set to one side.
  • To make the cheesecake filling: Mix all the ingredients with a rubber spatula until smooth. Set to one side.
  • To make the crumble topping: Use your fingers to rub the ingredients together to resemble lumpy sand. Set to one side.
  • Best eaten fresh on the day
Keyword Bread, Brioche, Danish Bun
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