Soft, buttery brioche buns filled with creamy cheese and sweet blueberries — perfect for brunch or a special treat!

– All-purpose flour — 450 g 🥖

– Granulated sugar — 60 g 🍚

– Salt — 1 tsp 🧂

– Active dry yeast — 7 g (1 packet) 🍞

– Whole milk — 120 ml 🥛

– Large eggs — 2 🥚

– Unsalted butter, softened — 200 g 🧈

– Cream cheese — 200 g 🧀

– Powdered sugar — 60 g 🍬

– Vanilla extract — 1 tsp 🌿

– Fresh blueberries — 200 g 🫐

– Lemon zest — 1 tsp 🍋

– Egg for wash — 1 🥚

– Coarse sugar for topping — 2 tbsp 🍬

1 Warm milk to lukewarm and sprinkle yeast with a pinch of sugar; let stand 5–10 minutes until foamy.

2 In a bowl, mix flour, sugar and salt.

3 Whisk eggs and add to dry ingredients, then add yeast mixture and mix to form a dough.

4 Knead dough until smooth, then gradually add softened butter and continue kneading until elastic.

5 Cover and let dough rise in a warm place until doubled, about 60–90 minutes.

6 Meanwhile, beat cream cheese with powdered sugar, vanilla and lemon zest until smooth; fold in 50 g blueberries.

7 Punch down dough, divide into 12 equal pieces and flatten each into a disk.

8 Place a spoonful of cheese filling in the center of each disk and top with a few blueberries, then seal or shape into buns.

9 Arrange buns on a baking sheet, cover and let rise 30–45 minutes.

10 Brush buns with beaten egg and sprinkle with coarse sugar.

11 Bake at 180°C (350°F) for 18–22 minutes until golden.

12 Cool slightly before serving so filling sets.