Strawberry Cheesecake Buns
Soft, fluffy milk bread buns with a creamy cottage cheese cheesecake filling, a swirl of strawberry jam, and a golden streusel topping.
Ingredients
Tangzhong:
3 tbsp all-purpose flour
⅓ cup + 2 tbsp whole milk
Brioche Dough:
⅓ cup + 1 tbsp whole milk
1 tbsp granulated sugar
1 ½ tsp active dry yeast
1 egg, room temperature
2 cups all-purpose flour
1 ¼ tsp salt
3 tbsp unsalted butter, room temperature
Tangzhong (from above)
Streusel:
2 tbsp unsalted butter, melted
3 tbsp light brown sugar
¼ cup + 2 tbsp all-purpose flour
Cheesecake Filling:
¾ cup cottage cheese, room temperature
1 tbsp egg, whisked
2 tbsp granulated sugar
½ tsp vanilla extract
¾ cup strawberry preserves
Instructions
Tangzhong: 
In a microwave-safe bowl, whisk the flour and milk together. 
Microwave for 30 seconds, stir, and repeat for another 30 seconds. If it’s not thickened, microwave in 10-second intervals until thick.
Brioche Dough: In a stand mixer bowl, add milk, sugar, yeast, egg, flour, salt, butter, and tangzhong. Knead on medium speed for 15-20 minutes until dough no longer sticks to the bowl and passes the windowpane test. 
Shape the dough into a ball, cover with plastic wrap, and let rise in a warm place until doubled (about 1 hour). 
Punch down the dough, transfer to a floured surface, divide into 8 equal pieces, and roll each into a ball. 
Place buns on a parchment-lined baking sheet and let them rise for 30 minutes. Meanwhile, make the streusel.
Streusel: In a small microwave-safe bowl, melt the butter. Add sugar and flour, mixing until clumps form. Set aside.
Cheesecake Filling: In a small bowl, whisk the egg. In a food processor, blend the cottage cheese, 1 tbsp whisked egg, sugar, and vanilla until smooth. Make an egg wash with the remaining egg by adding 1 tbsp milk.
Assembly & Baking: Preheat the oven to 350°F (175°C). Press a floured cup (about 3” diameter) into each bun to form a divot for the filling. Spoon 1 ½ tbsp cheesecake filling and 1 ½ tbsp strawberry jam into each bun’s center, swirling the jam slightly. Brush the edges with egg wash and sprinkle streusel on top. Bake for 15-20 minutes or until golden. Serve and enjoy!
