Although cold proofed recipes are not the most popular on my channel, I do like them quite a lot. My recent cheesy cold proofed breakfast bun recipe was one of my favourites. Since I made it, I have been thinking about other convenient brekkie options. I decided to make an enriched bun this time. It is an adaptation of the cheesy roll recipe. Sweetened, filled with cream cheese and fresh berries, and topped with a crispy crumble topping. But don’t get me wrong – these buns are not very sweet at all.
It does take a little bit more patience when it comes to the final shaping, but it’s actually quite fun. The buns are made up of two pieces of dough with the filling sandwiched in between. You could customize the filling to your taste.
This recipe makes 5 decently large buns.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
160g (5.65oz) water
1 egg yolk
30g (1oz) butter
6g (0.21oz) salt
3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast
20g (0.7oz) sugar
300g (10.6oz) white bread flour
For the filling –
100g (3.5oz) full fat cream cheese
10g (0.35oz) flour
10g (0.35oz) sugar
Fresh berries
For the crumble –
40g (1.4oz) flour
40g (1.4oz) sugar
1g (0.035oz) cinnamon
30g (1oz) melted butter
Egg white for glazing.
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.
Method
- Make the filling. Mix the cream cheese, sugar, and flour until smooth. Leave in the fridge for later. Cut the berries.
- Make the crumble. Mix the flour, sugar, and cinnamon. Add the melted butter and mix to a crumbly consistency. Leave on the side for later.
- Make the dough. Combine the water, egg yolk, butter, salt, yeast, and sugar in a large bowl. Mix well. Add the flour and mix to a dough. *Desired dough temperature around 23C (73F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust the room temperature fermentation time accordingly.
- Cover and ferment for 40 minutes.
- Fold.
- Ferment for 40 minutes.
- Divide the dough into 10 equal pieces and shape into balls. Leave to rest for 15 minutes.
- Shape the buns. Place them on a non-stick paper lined baking tray. Cut a vent hole in each bun. Brush with egg white and top with crumble.
- Cover and cold proof for 12 – 24 hours.
- Let the buns come up to room temperature for 30 minutes on the next day.
- Bake at 170C (340F) fan on or 190C (375F) fan off for 25 minutes.
Leave to cool down slightly and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
