Sourdough Cherry Cheesecake Buns combine the slight tangy goodness of sourdough with the sweet cream cheese and tart flavors of cherries, creating a delightful pastry with a unique twist. Perfect for any special occasion and sure to impress.
Soft, airy sourdough brioche dough, filled with sweetened cream cheese, and topped off with cherry pie filling.
Perfect Valentines Day dessert, or a Mothers Day brunch idea.
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- Sourdough Almond Brioche Buns
- Sourdough Cottage Cheese Pancakes
- Sourdough Pumpkin Spice Bars
- Quick and Easy French Toast Recipe
Tools you might need:
Ingredients:
Sourdough Brioche Dough:
- Whole milk: Using the highest fat milk content will ensure the best dough for this brioche recipe.
- Farm fresh eggs: Farm fresh eggs will give your brioche buns that golden glow. You can use any large eggs.
- Sugar: Use organic cane sugar for that sweetness to the dough.
- Salt: Any type of salt will work, I love using Mediterranean Sea Salt. Salt will enhance flavor to the buns.
- Starter: Make sure your sourdough starter has been feed 4-6 hours before using it to ensure it’s ripe and ready to make buns.
- Bread flour: You will need strong bread flour for this recipe to create the most satisfying brioche dough. I recommend King Arthur Bread Flour.
- Butter: Unsalted butter is recommended. Butter makes the dough ultra tender and flakey. Room temperature butter will be easier to incorporate into the dough.
Cream Cheese Filling:
- Cream cheese: Regular Full Fat Philadelphia 8 oz cream cheese will work best.
- Powdered sugar: Any powdered sugar of your choice will work with this recipe.
- Cherry pie filling: I like organic, no high fructose syrup cherry filling.
How to make Sourdough Almond Brioche Buns:
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine milk, eggs, sugar, salt, starter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
- Add the softened butter and knead for 5-7 mins on speed 3.
Using the kitchen aid mixer is easier. The dough is pretty sticky initially.
- NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
- Cover the bowl with a plastic and leave on top of your fridge for 1 hour.
Strengthen the dough:
- In 1 hour, do a set of coil folds to strengthen the dough. Cover with plastic and leave on top of your fridge for another hour.
- After 1 hour, do one more set of coil foils. Leave the dough covered on top of your fridge for 6-8 hours (overnight)
Fridge proof:
- In the morning: Cover the bowl with plastic wrap and place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.
Shape the buns:
- In the morning: Take the dough out of the fridge and onto a floured counter. Your dough will be firm and easy to work with.
- Divide the dough into 14 equal pieces using a sharp knife or a bench scraper.
- To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.
Second rise:
- Place the rolled balls of dough onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can skip this step and start making a well in the dough ball and filling it).
Make the filling:
- In a large bowl, using a hand mixer, mix together cream cheese with powdered sugar until smooth and creamy.
Fill the buns:
- Using a floured bottom of a jar or a glass, press the middle of the dough ball to make a well.
- Spoon 1-2 tbsp of cream cheese into the well of the dough, and top with 1-2 tbsp of the cherry pie filling.
Bake the buns:
- Preheat your oven to 350°F(180°C).
- Bake for 25-30 mins, until the edges are golden to your desired liking. Dust with powdered sugar.
How to store sourdough almond brioche buns:
Store in an airtight container for up to 2 days in the fridge.
Sample Bakers Schedule:
8 AM: Feed your sourdough starter.
8 PM : Mix your dough. strengthen your dough, and cover to rise overnight.
6 AM: Place into the fridge.
7-8 AM: Divide and shape the dough.
8:30 AM: Cover for second rise.
9:30 -10 AM: Assemble the buns.
10 AM: Bake.
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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Cherry Cheesecake Buns
Soft, airy sourdough brioche dough, filled with sweetened cream cheese, and topped off with cherry pie filling. Makes 14 buns.
Equipment
- Kitchen Aid Mixer
- Dough Hook
- Cooling rack
- Baking sheet
- Hand mixer
- Large bowl
- Bench scraper
Ingredients
Sourdough Brioche Dough
- 120 g whole milk - room temperature
- 2 farm fresh eggs - room temperature
- 120 g organic cane sugar
- 10 g fine salt
- 100 g active mature starter
- 330 g bread flour
- 1 stick of unsalted butter - room temperature
Cream Cheese Filling
- 1 package 8 oz cream cheese
- 2/3 cup powdered sugar
- 1 can cherry pie filling
Instructions
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine milk, eggs, sugar, salt, starter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
- Add the softened butter and knead for 5-7 mins on speed 3.
NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
- Cover the bowl with a plastic and leave on top of your fridge for 1 hour.
Strengthen the dough:
- In 1 hour, do a set of coil folds to strengthen the dough. Cover with plastic and leave on top of your fridge for another hour.
- After 1 hour, do one more set of coil foils. Leave the dough covered on top of your fridge for 6-8 hours (overnight)
Fridge proof:
- In the morning: Cover the bowl with plastic wrap and place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.
Shape the buns:
- In the morning: Take the dough out of the fridge and onto a floured counter. Your dough will be firm and easy to work with.
- Divide the dough into 14 equal pieces using a sharp knife or a bench scraper.
- To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.
Second rise:
- Place the rolled balls of dough onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can skip this step and start making a well in the dough ball and filling it).
Make the filling:
- In a large bowl, using a hand mixer, mix together cream cheese with powdered sugar until smooth and creamy.
Fill the buns:
- Using a floured bottom of a jar or a glass, press the middle of the dough ball to make a well.
- Spoon 1-2 tbsp of cream cheese into the well of the dough, and top with 1-2 tbsp of the cherry pie filling.
Bake the buns:
- Preheat your oven to 350°F(180°C).
- Bake for 25-30 mins, until the edges are golden to your desired liking.
- Dust with powdered sugar.
Notes
NOTE: **You might be tempted to add more flour, please don’t, it will make your dough tough and not soft and airy. The dough is supposed to be slightly sticky and wet.
