Print

Gluten Free Strawberry Cheesecake Buns

Gluten Free Strawberry Cheesecake Buns - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in soft, fluffy gluten-free brioche buns filled with creamy cheesecake and sweet strawberries, topped with a delightful streusel.

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 10g psyllium husk and 140g lukewarm water. Let it sit for 30-45 seconds until a gel forms.
  2. In a large bowl or stand mixer bowl, whisk together the tapioca starch, millet flour, sorghum flour, 25g sugar, instant yeast, baking powder, 4g xanthan gum, and 4g salt.
  3. Add 60g lukewarm milk, 1 room temperature egg, and 25g sunflower oil to the psyllium gel and 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.
  6. Knead the dough until smooth and all ingredients are evenly incorporated.
  7. Continue kneading for an additional 4-5 minutes if using a stand mixer, or 6-8 minutes by hand, scraping the sides of the bowl as needed.
  8. Turn the dough out 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.
  15. Proof the buns in a warm spot for about 1 hour to 1 hour 15 minutes, until noticeably puffed up.
  16. Preheat your oven to 375ºF (190ºC) about 20 minutes before the buns finish proofing.
  17. Adjust the oven rack to the middle position.
  18. Make the cheesecake filling: In a large bowl, mix 170g cream cheese, 25g sugar, and ½ tsp vanilla bean paste until smooth.
  19. Add 1 room temperature egg to the cream cheese mixture and mix until smooth. Set aside.
  20. Prepare the strawberry topping: Remove tops from 240g fresh strawberries. Depending on size, keep whole or cut into halves or quarters.
  21. Add the chopped strawberries and 80g strawberry jam to a bowl and mix until the berries are evenly coated. Set aside.
  22. Make the streusel: In a bowl, whisk together 40g gluten-free flour blend, 20g light brown soft sugar, ⅛ tsp xanthan gum, and ⅛ tsp salt.
  23. Add 20g cold, cubed unsalted butter to the dry streusel ingredients.
  24. Rub the butter into the dry ingredients with your fingertips until a crumbly mixture forms clumps when pressed. Set aside.
  25. Once the buns are proofed, whisk 1 large egg for egg wash.
  26. Brush the proofed buns all over with the egg wash.
  27. Make a deep well, roughly 2¾ inches (7cm) wide, in the middle of each bun using your fingers, the back of a spoon, or a measuring cup.
  28. Spoon about 2 tablespoons of the cheesecake filling into each well.
  29. Top the cheesecake filling with a generous spoonful of the strawberry topping.
  30. Sprinkle the streusel mostly around the edges of the buns, allowing some to fall onto the filling.
  31. Bake the buns at 375ºF (190ºC) for about 18-20 minutes, or until deep golden brown.
  32. Allow the buns to cool on the baking sheet.
  33. Serve warm or cooled completely to room temperature.
  34. Optional: If you have leftover strawberry topping, transfer it to a saucepan and cook over medium-high heat for 2-3 minutes until softened. Spoon over baked buns for extra strawberry flavor.

Notes

Use a digital scale for precise gluten-free baking measurements, as cup measures can be inaccurate.
Resist adding extra flour to the brioche dough; it’s meant to be soft and sticky, and too much flour will make your buns dry.
Ensure cream cheese and egg for the filling are at room temperature for a smooth, lump-free mixture.
When making the well in the buns, press firmly to create a good pocket for the filling.

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