Strawberry cheesecake buns

Ingredients

Tangzhong

• 75 g milk
• 15 g flour

Dough

• 330 g flour
• 120 g milk
• 1 egg
• 60 g sugar
• 15 g fresh yeast
• 6 g salt
• 50 g soft butter
• vanilla

Cream

• 220 g cream cheese
• 60 g sugar
• 1 egg yolk
• 12 g flour
• 15 g yogurt
• lemon zest
• vanilla
• a pinch of salt
• Fiordifrutta Strawberries and Wild Strawberries

Crumble

• 70 g flour
• 40 g brown sugar
• 45 g cold butter
• salt
• vanilla

Method

Let’s start with the tangzhong: mix the milk and flour in a small saucepan and cook over medium heat, stirring continuously, until you get a mashed potato-like consistency. Cover with cling film touching the surface and leave to cool completely. Once cool, prepare the dough: in the bowl of a stand mixer, combine the flour, crumbled yeast, sugar, egg, milk, tangzhong, and vanilla. Start kneading, then add the salt and finally the soft butter a little at a time. Work until you get a smooth, elastic dough (about 10–15 minutes). Let it rest for 10 minutes, give it a few strengthening folds, and leave it to rise for about 2 hours. Meanwhile, prepare the cream by first mixing the cheese, yogurt, sugar, and flavorings, then the egg yolk, and finally the sifted flour. Place it in the fridge. For the crumble, combine all the ingredients, working them quickly with your hands, and let this rest in the fridge as well. Take the dough again, divide it into pieces of about 85 g, and shape them into balls. Arrange them on a baking tray and leave to rise for another hour. Gently press the center with a small cup to create an indentation, fill with the cream, brush the edges with egg and milk, add Fiordifrutta strawberries and wild strawberries (with the perfect texture and an incredible flavor), and finish with the crumble. Bake at 180°C for 18–22 minutes until golden. As soon as they come out of the oven, brush with melted butter.
Soft, fragrant, and… gone in the first bite