Ingredients:
- 1 cup (240ml) whole milk, lukewarm (about 105-115°F / 40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- ¼ cup (50g) granulated sugar
- ½ teaspoon (3g) salt
- 1 large egg, lightly beaten
- 4 tablespoons (57g) unsalted butter, melted and cooled slightly
- 3 cups (360g) all-purpose flour, plus more for dusting
- 8 ounces (227g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon (7g) all-purpose flour
- 1 pound (454g) fresh strawberries, hulled and sliced
- 2 tablespoons (25g) granulated sugar (adjust to taste, depending on strawberry sweetness)
- 1 large egg, beaten
- 1 tablespoon milk
Instructions:
- In a large bowl, combine warm milk, yeast, and a teaspoon of sugar. Let stand for 5-10 minutes, or until foamy.
- Add the remaining sugar, salt, egg, and melted butter to the yeast mixture. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
- Knead the dough for 5-7 minutes in a stand mixer (or 8-10 minutes by hand) until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, beat together cream cheese and sugar until smooth. Beat in the egg yolk, vanilla extract, and flour until combined. Set aside.
- Gently toss the sliced strawberries with sugar.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball. Place on a parchment-lined baking sheet. Use the bottom of a glass or a spoon to make an indent in the middle of each ball.
- Cover the buns and let them rise for 30 minutes.
- Fill each indentation with a generous spoonful of the cheesecake filling. Top with the sugared strawberries.
- Brush the edges of the buns with the egg wash. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
- Let the buns cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.