Description
These Gluten Free Cheesecake Brioche Buns combine a soft, fluffy gluten free brioche dough with a creamy cheesecake filling and a crisp streusel topping. Perfectly sweet and slightly tangy from the jam, these buns are an indulgent treat that are delicious warm or at room temperature. The recipe uses a mix of gluten free flours and psyllium husk for texture and structure, making it a delightful option for gluten free baking enthusiasts.
Ingredients
Gluten Free Brioche Dough:
- 10 g (2 tbsp) whole psyllium husk (If using psyllium husk powder, use only 9g)
- 140 g (½ cup + 1½ tbsp) lukewarm water
- 115 g (1 cup) tapioca starch (or cornstarch, potato starch, arrowroot starch)
- 65 g (½ cup) millet flour (or finely milled brown rice flour), plus extra for flouring surface
- 30 g (4 tbsp) sorghum flour (or light buckwheat flour, white teff flour, oat flour if not sensitive)
- 25 g (2 tbsp) caster/superfine or granulated sugar
- 4 g (1¼ tsp) instant yeast (or 5g active dry 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 neutral-tasting oil
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 or 1 tsp vanilla extract
- 6 tbsp jam of choice (strawberry, blueberry, raspberry, sour cherry, or apricot)
Streusel Topping:
- 80 g (⅔ cup) plain gluten free flour blend (e.g. Doves Farm Freee gluten free plain white flour)
- 40 g (3 tbsp) light brown soft sugar
- ¼ tsp xanthan gum (omit if flour blend contains xanthan gum)
- ¼ tsp salt
- 40 g (3 tbsp) cold unsalted butter, cubed
Egg Wash:
- 1 US large/UK medium egg, whisked
Instructions
- Make Psyllium Gel: In a bowl, mix together the psyllium husk and lukewarm water. After 30-45 seconds, a gel will form.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt. If using active dry yeast, activate it first in lukewarm milk with sugar until frothy.
- Combine Wet Ingredients: Add the milk, egg, and oil to the psyllium gel and mix well to combine.
- Create Dough: Make a well in the dry ingredients and add the psyllium gel-egg mixture. Knead the dough using a stand mixer with dough hook for 4-5 minutes or by hand for 6-8 minutes until smooth and well combined. Resist adding extra flour; dough will be very soft and sticky.
- Chill if Needed: If dough is too sticky to handle, chill for about 1 hour to firm up slightly.
- Shape Buns: On a generously floured surface and with floured hands, gently knead dough and shape into a ball. Divide into six equal 90g portions, shape into smooth balls and flatten to 4-inch (10cm) wide circles about ½ inch (1-1.5cm) thick. Place on a lined baking sheet spaced apart.
- Proof Buns: Cover lightly with plastic wrap and proof in a warm spot for 1 to 1 hour 15 minutes until puffy.
- Preheat Oven: About 20 minutes before proofing ends, preheat oven to 375ºF (190ºC) with rack in middle position.
- Make Cheesecake Filling: Mix cream cheese, sugar, and vanilla until smooth and well combined. Set aside.
- Make Streusel Topping: In a bowl, whisk gluten free flour blend, brown sugar, xanthan gum, and salt. Rub cold butter into dry ingredients with fingertips until crumbly and clumps form.
- Assemble Buns: Make a deep well about 2¾ inches (7cm) wide in the center of each bun using fingers or an oiled measuring cup/glass. Fill each well with a generous dollop of cheesecake filling, then spoon about 1 tablespoon of jam on top. Brush edges of buns with egg wash and sprinkle streusel topping mostly around edges; some over filling is fine.
- Bake Buns: Bake for 18-20 minutes until edges are golden brown and streusel is crisp and lightly golden. Jam may bubble over, which is normal.
- Cool and Serve: Allow buns to cool until warm. They are especially delicious when served slightly warm from the oven.
Notes
- Use a stand mixer with dough hook for best results with sticky dough.
- If dough is too sticky to handle, chilling it for 1 hour helps.
- Handle dough and shape buns on generously floured surface with floured hands.
- Jam bubbling over while baking is normal and adds rustic charm.
- Serve buns slightly warm for best flavor and texture.
- You can substitute psyllium husk powder or various gluten free flours as noted in the ingredients.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Bakery
- Method: Baking
- Cuisine: Gluten Free/Western