Cranberry Cream Cheese Bun

i was driving aimlessly after school with the intention to bake but i had absolutely no idea what to bake! Doesn’t it happen to u all? Maybe it’s just me! HAHA πŸ˜€

To celebrate the long weekend, i decided to go with bread, using tangzhong method to be exact since i had all the time in the world. alright! Maybe not! i just had a little more time on hand before heading back to my assignments and  upcoming tests! boring i know 😑

Cranberry cream cheese bun popped up in my mind and i thought that shall be it! Headed to TOTT to grab a block of cream cheese and headed home. *guilty of hanging around a little longer than i would need to and buying another bunch of nic nacs!

*self reminder: i need to stop buying kitchen/baking stuffs! Than again, i went crazy on thurs at the Le Creuset family sales! hmmm….

Back to the bread before i digress any further! This is a really simple & fun recipe which produces a very fluffy & soft bread!

As for the cream cheese, it’s not as dreamy as what barcode bakery has, doesn’t melt as much! I’m still working on that to see if i can achieve it! But, i’ll settle for this anytime since it’s easy to make and i wouldn’t have to battle the crazy road traffic in singapore just to get it from barcode πŸ™‚

cranberry cream cheese bunCranberry Cream Cheese Bun

Recipe

(Yields 18 40g dough)

Ingredients

Tangzhong

  • 50gm/ 1/3 cup bread flour
  • 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)


Bread:

  • 50g Cranberries, soaked in water for 30mins to soften
  • 2Β½ cups bread flour (Prepare a little extra to set aside. Should the dough get too sticky, just add sparingly)
  • 3tbsp+2tsp caster sugar
  • 1tsp salt
  • 56gm egg (equals to 1 large egg)
  • 7gm/1tbsp+1tsp milk powder
  • 125ml/ Β½cup milk
  • 120gm tangzhong**(use half of the tangzhong you make from above)
  • 5 to 6gm/2 tsp instant yeast
  • 30gm butter (cube it and let it soften to room temperature)

** Should you only be doing this recipe, just half the tangzhong recipe above, you will get 120g)

Cream Cheese Filling:

(A)
  • 50g Butter
  • 80g Icing Sugar
(B)
  • 250g Cream Cheese
  • Pinch of salt
(C)
  • 2 Egg Yolks
(D)
  • 20g Corn flour

Methods:

TangZhong

  • Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a whisk to prevent over cooking/ burning the TZ
  • The mixture will thicken as you stir and once you notice some β€œlines” appear in the mixture for every stir you make with the spoon. It’s done. (i use a thermometer for that, or you can eye ball it)
  • Transfer into clean bowl and cover with cling wrap to prevent it from drying (Otherwise, you could leave it in the fridge and bring it back to room temperature before using)

Cream Cheese Filling :

  1. Cream (A) until well combined.
  2. Add (B) and cream till well blended
  3. Add (C), cream till smooth
  4. Add (D) and mix till well blended
  5. Refrigerate till firm.

Bread

  • Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl and make a well in the center
  • Whisk and combine all wet ingredients: milk, egg, tangzhong and add them to the dry ingredients
  • Knead until you get a dough shape and gluten has developed, then knead in the butter. (i use my trusty kitchenaid for this! it’s too messy working with my hands as i have a relatively high palm temperature)
  • Throw in your cranberries
  • Keep kneading until the dough is smooth, not sticky and elastic (till you pass the windowpane test)
  • Knead the dough into a ball shape & place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size
  • Transfer to a clean floured surface. Deflate and divide the dough into 40g portions. Knead into ball & cover with cling wrap, let it rest for 15 minutes
  • Roll out each portion of the dough with a rolling pin & pipe generous portion of cream cheese filling in the center of the dough and wrap and seal the edges of the dough to form a ball. (make sure ur cream cheese filling is firm, otherwise, you will get a watery mess *not pretty* and very little cream cheese in ur bun)
  • Space out filled dough on a baking tray. Press down the dough with a second baking sheet. Let it proof like that for 60 mins
  • Transfer the baking tray with pressing tray into the oven and bake at 170C for 12mins
  • Remove from oven, remove the pressing tray and allow it to cool

Fully Risen DoughA fully risen dough to double it size!

GS9A0773Cut out the dough to desired size. This recipe yields 18 40g dough

Use flour sparingly, if you get pass the windowpane stage when kneading, you should not have too much issues with sticky dough. Just lightly dust your rolling pin if necessary

A step by step guide

Do let me know your outcome should you try the recipe!

Happy Baking πŸ˜€

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63 thoughts on “Cranberry Cream Cheese Bun

  1. Hiiiiii. I tried this recipe twice but my dough always came out too sticky and elastic even after kneading it very long. What speed is your mixer usually on and how long do you knead it for? And also wat are the weighed measurements for the 2.5 cups of bread flour you use? The bread comes out fine though!

    • Hi Cheryl,
      I usually knead with my KA speed 2 for 3-5 mins until all ingredients are combined. After which, i will toggle between speed 4-6 for a good 10 mins.

      The dough is supposed to be elastic but not sticky. Do a windowpane test and u’ll get the hang of when the dough is ready. Also, over kneading of dough makes the dough sticky too.

      As for the 2.5 cups of flour, it’s 282g

      Hope that helps. Drop me a comment if unhave other queries πŸ™‚

  2. Hi, you mentioned in the steps that the cream cheese filling has to be firm. But how do i pipe it out when the filling is firm? Can i portion out the filling & freeze dem and finally wrap dem inside the dough? I want to try this out but unsure of the steps! Looking forward to your reply. Thankyou! πŸ™‚

    • Hello,

      Firm as in not watery. Freezing cheese is not advisable as condensation are bound to occur when you wrap them up, causing excessive liquid in ur dough.

      I usually just put them in the fridge bout an hr or so.

      Let me know if u have further qns πŸ™‚

  3. hi.. i had this bun at The Loaf and been trying to make it.. can i knw how many bun you’ll get out of this recipe? Thnks…

  4. Hello!

    I have a small oven which can only bake like, 6 buns each time. What should I do with the unbaked buns in the meantime – put it in the fridge? Appreciate yr advice. My first time making bread so am a total noob. πŸ™‚

  5. Hi,
    I don’t understand the following step and need your advise.
    Transfer the baking tray with pressing tray into the oven and bake at 170C for 12mins

    • Hello, Tangzhong is a cooked dought, also known as water roux where flour and water/milk is cooked till 65 degrees than added to the main dough. It’s to keep the bread soft and fluffy. Method of tangzhong can be found on the post πŸ™‚

  6. Heya just to check there are wet milk and powder milk yea? Somehow milk powder is not stated in the dry ingredient. Did you miss that out?

  7. Hello I’m very happy I found this recipe! However I’m confused about the measurements of the TangZhong. Should I just make half or make the whole recipe?

  8. Hi, THe first time i made, i got the dough quite right. 2nd time, my finished buns look very horrible, not only the shape but the dough seems to be darker (and no nice brown top like last time). I have overbeaten the dough after the windowpane test cos i wasnt sure if it was ready, then it just became more n more sticky. could that be the reason for the darker color? any tip especially wiith the 2nd baking sheet? (like what type to use, if it needs to be heavy type) Thank you!

    • Hello.. Technically once u overknead the dough, you’re over working the gluten in the flour, which results in sticky and bumpy looking dough. But has definitely nothing to do with it being darker in shade.. U prob need to get an oven thermometer to check ur oven’s temperature. I use a pretty light baking sheet. Those “metal” kind that is sold in phoon huat.

      Hope that helps πŸ™‚

  9. Hi, tq for the wonderful recipe. I am making the buns now. Evrything went as you said. Its proofing nicely n the dough not sticky. I’ve cream the filling n its resting in the fridge. But, my dough colour is not that cream colour or lighter as yours . Its a bit darker. What do you think went wrong?. Thanking u in advance.

    • Hello. Sorry for the late reply. It could be due to the fact that ur oven temperature is slightly on the high side. Than again, if u bake it with a baking tray on top (to flatten the bun), they shouldn’t be browning much πŸ™‚

  10. Hi Charlynn, the dough can’t seal properly. I tried even without fillings, I can open the dough after seal it. Do you have any idea what could be the possible reason? I use bread maker to knead the dough. Thanks.

      • Hi Charlynn,

        Thanks for your reply.

        I just tried again and it’s baking in the oven now. The only different is I didn’t use another tray to press it down.

        And thanks for sharing all the wonderful recipe.

        Look forward to more new recipes.

  11. Hi Charlynn,

    I used a bread maker to knead the dough. But when I tried to seal the dough with fillings it just could not stick. Than I tried without the filling and realize the dough is not sticky at all. Which means after pressing two end of the dough together I can easily peel it open. Any idea what are the possible caused of not sticky dough?

    Thanks,
    Elysia Oh

  12. Hi, after pressing down the dough with another baking tray, I let it sit for 1 hour for it to proof together with the 2nd tray? And Basically I bake with 2 baking trays, 1 for the dough and the other tray placed on top of the dough?

  13. Hi, thank you for your recipe. I was trying it but the dough was way too sticky to handle so I gave up the dough and thinking of trying it again. Can I use the cream cheese filling I left in the fridge earlier?

    • Hello, i wouldn’t suggest that.. Would yield a tougher bun due to the protein content of the flour. Bread flour has a high protein content. You could do half bread flour and half of what ever flour u have. Hope that helps πŸ™‚

  14. I tried the recipe using a bread maker for the kneading. Taste great, although I could have been more generous with the cream cheese! Thank you for the easy to follow recipe!

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