Cheesecake Bread

Name: Cheesecake Bread
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Cake flour; 24 grams Sugar; 4 grams Salt; 8 grams Skim milk powder; 35 grams Butter; 170 ml Water (use lukewarm water in the winter); 4 grams Dry yeast; 250 grams ●Cream cheese (room temperature); 60 grams ●Sugar; 1 tsp ●Lemon juice; 1 ●Egg yolk; 1 dash Beaten egg for egg wash

cookpad.japan @cookpad_jp

I tried putting a cheese filling that I often use in muffins into bread buns.

The filing is quite different when the buns are freshly baked vs. when cooled, so you should enjoy both. For 12. Recipe by Sweetpy

I tried putting a cheese filling that I often use in muffins into bread buns.

The filing is quite different when the buns are freshly baked vs. when cooled, so you should enjoy both. For 12. Recipe by Sweetpy

cookpad.japan @cookpad_jp

I tried putting a cheese filling that I often use in muffins into bread buns.

The filing is quite different when the buns are freshly baked vs. when cooled, so you should enjoy both. For 12. Recipe by Sweetpy

I tried putting a cheese filling that I often use in muffins into bread buns.

The filing is quite different when the buns are freshly baked vs. when cooled, so you should enjoy both. For 12. Recipe by Sweetpy

Saved

Ingredients

12 servings

200 gramsBread (strong) flour
50 gramsCake flour
24 gramsSugar
4 gramsSalt
8 gramsSkim milk powder
35 gramsButter
170 mlWater (use lukewarm water in the winter)
4 gramsDry yeast
250 grams●Cream cheese (room temperature)
60 grams●Sugar
1 tsp●Lemon juice
1●Egg yolk
1 dashBeaten egg for egg wash

Saved

Steps

1

Put all the ingredients from the bread flour down to the yeast in a bread machine, and start the dough-only program, up to the 1st rising.
2

A little before the dough is done, mix all the ● ingredients together to make the cheese filling. Chill it in the refrigerator.
3

When the dough is done, take it out on a floured work surface and punch down to deflate. Divide into 12 pieces and round off each one. Leave to rest for 15 minutes, covered with a moistened kitchen towel.
4

Form the buns. Roll out each ball of dough with a rolling pin (make the center a bit thicker than the edges). Add the cheese cream filling, and seal the dough around it.
5

Line up the buns on a baking sheet lined with kitchen parchment paper, seam sides down. Leave to rise to about 1.5 to 2 times their original bulk (2nd rising). For me, it took 30 minutes at 40°C.
6

Brush the tops with egg wash, and bake in a preheated 200°C oven for about 12 minutes.