• Please read through the entire recipe card before starting.

Blueberry Jam

• Finely zest 1 Large Lemon with a microplane. The zest will be divided, half will be for the jam and half will be for the cheesecake filling.
• In a small saucepan, add blueberries, sugar, lemon zest, lemon juice and cornstarch. Over medium-low heat, cook until the mixture thickens and becomes jammy. About 6 to 10 minutes

  1 ½ Cups (180g) Frozen Wild Blueberries

  ¼ Cup (50g) White Granulated Sugar

  Lemon Zest of half a Large Lemon

  1 Tablespoons Fresh Lemon Juice

  1 ½ Teaspoons Cornstarch
• Transfer the jam to a small bowl or jar, cover and let it cool completely in the fridge until needed. Can be made a week in advanced.

Tangzhong Milk Bread Dough

• Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste and the temperature reaches about 150ºF (66ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 20 minutes.

  ⅓ Cup (76g) Water

  2 Tablespoons 15g) Bread Flour
• Bloom Yeast -  In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and 1 teaspoon of brown sugar, and stir well to combine. Let bloom for 5 to 7 minutes.

  ½ Cup (113g) Whole Milk

  1 ¾ Teaspoons (6g) Active Dry Yeast

  1 Teaspoon Light Brown Sugar
• Combine all Dough Ingredients - In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (okay if a tad warm), brown sugar, melted butter, egg, salt and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.

  2 ¾ Cups (330g) Bread Flour

  All the Tangzhong

  ¼ Cup (50g) Light Brown Sugar

  3 Tablespoons (42g) Unsalted Butter

  1 Large Egg

  ½ Teaspoon Fine Sea Salt
• Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 10 to 15 minutes. If the dough is sticky, add up to ¼ cup flour, starting with a tablespoon at a time. Try not add too much flour, as the dough should be tacky. It's ready when it passes the window pane test. See note below.
• Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the dough double in size. My kitchen is usually warm, so it took about 45 minutes, but the timing can vary for you. Dough typically doubles after 1 to 1.5 hours.

Cheesecake Filling

• Add softened cream cheese to a medium bowl, and using a hand mixer, whisk until smooth. See note below.

  6 Ounces (170g) Full-Fat Cream Cheese Block
• Next, add the sour cream, powdered sugar, reserved lemon zest, and vanilla and whisk until well combined. Cover and refrigerate until needed.

  ¼ Cup (56g) Full-Fat Sour Cream

  ¾ Cup (85g) Powdered Sugar

  Lemon Zest of half a Large Lemon

  1 Teaspoon Vanilla Paste or Extract

Streusel Topping

• In a small bowl, whisk together flour, sugar and cinnamon.

  ½ Cup (60g) All-Purpose Flour

  ¼ Cup (50g) White Granulated Sugar

  ¼ Teaspoon Cinnamon
• Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.

  3 Tablespoons (42g) Salted or Unsalted Butter

Assemble the Buns

• Prep Pans - These buns bake up quite large so line 2 baking sheets with parchment paper. I lined a half sheet (18x13 inch/45x33 cm) to bake 6 buns, and a quarter sheet (13x9 inch/ 33x22cm) to bake the other 2 buns.
• Divide Dough - When the dough has doubled in size, use a kitchen scale to weigh the entire dough, and then divide by 8. Mine were about 84 grams each. Feel free to make them a little smaller if you'd like.
• Shape Into Buns - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Flip it over to make sure the seams are closed. 
• Proof the Buns - Place the buns on your prepared baking pans. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to puff up slightly, about 20 minutes.
• Preheat Oven - Preheat the oven to 350ºF (180ºC). Make an egg wash by whisking together egg and water until well combined. Set aside.

  1 Egg + 1 tablespoon Water (for egg wash)

  During this time, remove the blueberry jam, cheesecake filling and streusel from the fridge and let them come to room temperature a bit.
• Create a Well - When the buns are ready, use a small mason jar (mine was a little over 2 inches/5 cm in diameter) or measuring cup that has been lightly sprayed with oil and dipped in flour, and create a well in the center of each bun. The dough will naturally spring back a bit when you remove the jar, so use your fingers to press the center to create a deeper pocket.

  If large gas bubbles form, you can just pop them.
• Fill the Buns - Evenly spoon the cheesecake filling into each pocket, followed by 2 tablespoons of blueberry jam. Lightly brush the edges of the buns with an egg wash, and then sprinkle the streusel topping around the edges.
• Bake - Bake for 20 to 25 minutes, rotating and switching the trays after 15 minutes. The buns should be golden and puffy and is ready when the internal temperature registers 190ºF (88ºC). Serve warm and enjoy!