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Gluten Free Strawberry Cheesecake Buns

Gluten Free Strawberry Cheesecake Buns - featured image
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Indulge in these soft, fluffy gluten-free brioche buns filled with creamy cheesecake, fresh strawberries, and a delightful streusel topping.

Ingredients

Scale
  • Gluten free brioche dough:
  • 10 g (2 tbsp) whole psyllium husk
  • 140 g (½ cup + 1½ tbsp) lukewarm water
  • 115 g (1 cup) tapioca starch
  • 65 g (½ cup) millet flour
  • 30 g (4 tbsp) sorghum flour
  • 25 g (2 tbsp) caster/superfine or granulated sugar
  • 4 g (1¼ tsp) instant yeast
  • 4 g (1 tsp) baking powder
  • 4 g (1½ tsp) xanthan gum
  • 4 g (¾ tsp) salt
  • 60 g (¼ cup) whole milk, lukewarm
  • 1 US large/UK medium egg, room temperature
  • 25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice
  • Cheesecake filling:
  • 170 g (¾ cup) full-fat cream cheese, room temperature
  • 25 g (2 tbsp) caster/superfine or granulated sugar
  • ½ tsp vanilla bean paste
  • 1 US large/UK medium egg, room temperature
  • Strawberry topping:
  • 240 g (about 1¾ cups) fresh strawberries, with tops removed
  • 80 g (¼ cup) strawberry jam
  • Streusel:
  • 40 g (⅓ cup) plain gluten free flour blend
  • 20 g (1½ tbsp) light brown soft sugar
  • ⅛ tsp xanthan gum
  • ⅛ tsp salt
  • 20 g (1½ tbsp) cold unsalted butter, cubed
  • You'll also need:
  • 1 US large/UK medium egg, whisked, for egg wash

Instructions

  1. Make the psyllium gel: In a bowl, mix together the psyllium husk and 140g lukewarm water. Set aside for 30-45 seconds until a gel forms.
  2. In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, 25g sugar, instant yeast, baking powder, 4g xanthan gum, and 4g salt.
  3. In a separate bowl, add the 60g lukewarm milk, 1 egg (room temperature), and sunflower oil to the psyllium gel. Mix well to combine.
  4. Make a well in the center of the dry ingredients.
  5. Pour the psyllium gel-egg mixture into the well of the dry ingredients.
  6. Knead the dough until smooth and all ingredients are evenly incorporated. Knead for an additional 4-5 minutes if using a stand mixer, or 6-8 minutes by hand.
  7. Use a rubber spatula to scrape along the sides and bottom of the bowl occasionally to prevent dry patches.
  8. Turn out the dough onto a generously floured surface and dust the top with flour.
  9. Give the dough a gentle knead with floured hands and shape it into a ball.
  10. Divide the dough into six equal portions, each weighing about 90g.
  11. Shape each portion into a smooth ball.
  12. Gently flatten each ball into a 4-inch (10cm) wide circle, about ½ inch (1-1.5cm) thick.
  13. Transfer the flattened buns to a large lined baking sheet, spacing them apart.
  14. Lightly cover the buns with plastic wrap to prevent drying out.
  15. Proof the buns in a warm spot for about 1 hour to 1 hour 15 minutes, until noticeably puffed up.
  16. Preheat the oven to 375ºF (190ºC) about 20 minutes before the buns finish proofing. Adjust the oven rack to the middle position.
  17. Make the cheesecake filling: In a large bowl, mix together the 170g cream cheese, 25g sugar, and vanilla bean paste until well combined and smooth.
  18. Add 1 egg (room temperature) to the cream cheese mixture and mix until smooth. Set aside.
  19. Prepare the strawberry topping: Depending on their size, keep strawberries whole or cut them in half or quarters.
  20. Add the chopped strawberries and strawberry jam to a bowl and mix until the berries are evenly coated. Set aside.
  21. Make the streusel: In a bowl, whisk together the gluten free flour blend, light brown soft sugar, ⅛ tsp xanthan gum, and ⅛ tsp salt.
  22. Add the cubed cold butter to the dry streusel ingredients.
  23. Rub the butter into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when pressed together. Set aside.
  24. Once the buns are proofed, whisk 1 egg for egg wash.
  25. Egg wash the proofed buns all over.
  26. Make a deep well in the middle of each bun, roughly 2¾ inches (7cm) wide, using your fingers, the back of a spoon, or a measuring cup.
  27. Spoon about 2 tablespoons of the cheesecake filling into each well.
  28. Top each bun with a generous spoonful of the strawberry topping.
  29. Sprinkle the streusel mostly around the edges of the buns.
  30. Bake the buns at 375ºF (190ºC) for about 18-20 minutes, or until deep golden brown.
  31. Allow the buns to cool on the baking sheet.
  32. Serve warm or cooled to room temperature.
  33. Optional: If you have leftover strawberry topping, transfer it to a saucepan, cook over medium-high heat for 2-3 minutes until softened, then spoon over baked buns.

Notes

Weighing ingredients, especially flours, provides the most accurate results for gluten-free baking.
If the dough is too sticky, chill it in the fridge for about an hour before shaping.
Ensure your cream cheese and egg are at room temperature for a smooth cheesecake filling.
Don’t over-mix the cheesecake filling once the egg is added to prevent it from becoming tough.

Find it online: https://theopenoven.com/gluten-free-strawberry-cheesecake-buns-2/