This biscoff cheesecake brioche is the perfect combination of textures and flavors. We found ourselves torn between two delicious desserts, a biscoff cheesecake and a sweet and fluffy brioche bread so we decided to combine them into one extraordinary treat.
Fluffy golden brioche bun baked to perfection filled with the perfect cheesecake filling, it has the right amount of sweetness and its so flavorful.
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Freeze
After you bake the brioche buns you can let them cool completely and then you can wrap each bun individually in a plastic wrap or place them inside of a ziplock bag. Label the bags with the date and the content for easy identification.
When you are ready to enjoy a bun for breakfast or as a little treat simply remove it from the freezer and unwrap it. Microwave it for about a minute or until its heated through.
Ingredients
YOU NEED
- granulated sugar
- active dry yeast
- warm water
- all purpose flour
- egg
- butter
Ingredients
YOU NEED
- Biscoff cookies
- biscoff spread
- cream cheese
- Greek yoghurt
ingredients
- Granulated sugar, adds sweetness to the brioche bun
- active dry yeast, needs to be activated with lukewarm water and sugar. We need it to achieve the desired texture and rise in our fluffy bread.
- Water, needs to be warm water to activate the yeast.
- All purpose flour, needed to provide structure, texture, flavor and nutrients in the bread.
- Egg, provides moisture and richness in our brioche,
- Butter, adds rich and buttery flavor to the bread
- biscoff biscuit, for the crunchy texture
- biscoff spread, added in the cheesecake for more flavor
- Greek yogurt, for the cheesecake filling
- cream cheese, you can use mascarpone cheese instead.
tips
-make sure to use room temperature ingredients.
-use soft butter, make sure its not too cold or its gonna be difficult to incorporate with the rest of dough ingredients.
-use the brush that you are using to paint the brioche bun to make the hole bigger.
-melt the biscoff spread in the microwave so it doesn’t have lumps when mixing
-brush with butter after you bake it and its gonna be extra shinny.
how to make it
We start by making the dough for the brioche bun, we knead it for enough time using a stand mixer and then we make sure to let it proof for 1h and 30 minutes, we separate the dough into 4 equal parts and we shape them. (100 grams each).
We use a glass or small cup to make a hole on the center and we allow it to rest again but this time for 30 minutes. We preheat the oven while the buns are still proofing and we also make the cheesecake filling. Super easy, work the cream cheese with a spatula, add the biscoff spread and yogurt and mix. We can leave this mix in the fridge.
The buns are ready to bake but before putting them in the oven we make sure to brush them with beaten egg and we sprinkle some crushed biscoff cookies. Brioche buns are cooked, we add the filling in the hole and we can eat them.
process
more
here you can find more ideas for you to make.
–strawberry cheesecake brioche, is basically the same recipe but we are changing the biscoff for strawberries.
–easy biscoff donuts
RECIPE
ingredients
Dough
sponge
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon active dry yeast
- 80 grams warm water
dough
- 220 grams all purpose flour
- 1 egg
- 40 grams granulated sugar
- 20 grams soft butter
biscoff cheesecake
- 70 grams cream cheese
- 50 grams biscoff spread
- 20 grams Greek yogurt
- 1/2 teaspoon vanilla extract (optional)
more
- 1 egg
- 6 biscoff biscuits
step by step
DOUGH
1)First step, sponge
To make the brioche buns for our biscoff cheesecake brioche we need to start by making the sponge. In a clean and dry bowl combine active dry yeast, warm water and granulated sugar. Mix the ingredients until well combined. Let the mix sit covered for about 15 minutes.
2)Second step, ingredients
After 15 minutes you can see how the mixture starts getting bubbly and frothy indicating that the yeast is active and ready to use for our recipe. Sift all purpose flour and pour it into the sponge.
3)Third step, ingredients
Now you can add the rest of dough ingredients, granulated sugar, egg and soft butter. Use a spatula to mix it a little and then you can transfer the dough to a stand mixer. Use the dough hook attachment and set it at medium low heat. It should take about 15 minutes to knead.
PROOF
4)Forth step, rest
You’ve kneaded the dough for about 15 minutes and now you wanna cover it with plastic wrap and allow it to proof for 1h and 30 minutes. I like to proof my dough at 30 C ( 86 F ) using a dough proofer machine. It should double in size.
SECOND PROOF
5)Fifth step, shape
You wanna separate the dough into 4 equal parts ( 100 grams each) and then gently roll the dough between your hands until they form round shapes. Using a cup or a glass press the center of each dough ball to create a hole in the middle.
Proof the dough in a warm area for about 30 minutes or in a proofing machine at 30 C ( 86 F ) for the same amount of time.
FILLING
6)Sixth step, cheesecake filling
Preheat the oven at 160 C or 320 F.
To make the biscoff cheesecake filling you wanna start by working the cream cheese with a spatula, then add the biscoff spread and yogurt. You can also add vanilla extract for more flavor. Mix everything together using a whisk, keep it in the fridge to use later.
BAKE
7)Seventh step, bake
Beat one egg and brush the buns with the beaten egg, use the same brush to make the hole bigger, add some crushed biscoff biscuits on top and bake at 160 C or 320 F for about 20 minutes or until golden brown.
8)Eight step, ready to eat
fill each bun with the cheesecake filling and decorate it with biscuits and more biscoff spread and its ready to eat. ENJOY!
Biscoff cheesecake brioche
Ingredients
DOUGH
sponge
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon active dry yeast
- 80 grams warm water
dough
- 220 grams all purpose flour
- 1 egg
- 40 grams granulated sugar
- 20 grams soft butter
BISCOFF CHEESECAKE
- 70 grams cream cheese
- 50 grams biscoff spread
- 20 grams Greek yogurt
- 1/2 teaspoon vanilla extract optional
More
- 1 egg
- 6 Biscuits
Instructions
1)First step, sponge
- To make the brioche buns for our biscoff cheesecake brioche we need to start by making the sponge. In a clean and dry bowl combine active dry yeast, warm water and granulated sugar. Mix the ingredients until well combined. Let the mix sit covered for about 15 minutes.
2)Second step, ingredients
- After 15 minutes you can see how the mixture starts getting bubbly and frothy indicating that the yeast is active and ready to use for our recipe. Sift all purpose flour and pour it into the sponge.
3)Third step, ingredients
- Now you can add the rest of dough ingredients, granulated sugar, egg and soft butter. Use a spatula to mix it a little and then you can transfer the dough to a stand mixer. Use the dough hook attachment and set it at medium low heat. It should take about 15 minutes to knead.
4)Forth step, rest
- You’ve kneaded the dough for about 15 minutes and now you wanna cover it with plastic wrap and allow it to proof for 1h and 30 minutes. I like to proof my dough at 30 C ( 86 F ) using a dough proofer machine. It should double in size.
5)Fifth step, shape
- You wanna separate the dough into 4 equal parts ( 100 grams each) and then gently roll the dough between your hands until they form round shapes. Using a cup or a glass press the center of each dough ball to create a hole in the middle.
- Proof the dough in a warm area for about 30 minutes or in a proofing machine at 30 C ( 86 F ) for the same amount of time.
6)Sixth step, cheesecake filling
- Preheat the oven at 160 C or 320 F.
- To make the biscoff cheesecake filling you wanna start by working the cream cheese with a spatula, then add the biscoff spread and yogurt. You can also add vanilla extract for more flavor. Mix everything together using a whisk, keep it in the fridge to use later.
7)Seventh step, bake
- Beat one egg and brush the buns with the beaten egg, use the same brush to make the hole bigger, add some crushed biscoff biscuits on top and bake at 160 C or 320 F for about 20 minutes or until golden brown.
8)Eight step, ready to eat
- fill each bun with the cheesecake filling and decorate it with biscuits and more biscoff spread and its ready to eat. ENJOY!
Nutrition
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