Cheesecake Bread

Cheesecake Bread

The fluffy light bread is filled with rich cheese cake filling.

Ingredients: 12

Bread (strong) flour
200 g
Cake flour
50 g
24 g
4 g
Skim milk powder
8 g
35 g
Water (use lukewarm water in the winter)
170 ml
Dry yeast
4 g
●Cream cheese (room temperature)
250 g
60 g
●Lemon juice
1 teaspoon
●Egg yolk
Beaten egg for egg wash
a small amount


1. Put all the ingredients from the bread flour down to the yeast in a bread machine, and start the dough-only program, up to the 1st rising.
2. A little before the dough is done, mix all the ● ingredients together to make the cheese filling. Chill it in the refrigerator.
3. When the dough is done, take it out on a floured work surface and punch down to deflate. Divide into 12 pieces and round off each one. Leave to rest for 15 minutes, covered with a moistened kitchen towel.
4. Form the buns. Roll out each ball of dough with a rolling pin (make the center a bit thicker than the edges). Add the cheese cream filling, and seal the dough around it.
5. Line up the buns on a baking sheet lined with kitchen parchment paper, seam sides down. Leave to rise to about 1.5 to 2 times their original bulk (2nd rising). For me, it took 30 minutes at 40°C.
6. Brush the tops with egg wash, and bake in a preheated 200°C oven for about 12 minutes.

Story Behind this Recipe

I tried putting a cheese filling that I often use in muffins into bread buns.