1largeegg yolk, *Reserve egg white for brushing before baking
2cups(245g)all purpose flour, spooned and levelled
Pinchsalt
1/3cup(75g)unsalted butter, at room temperature
Fruit Jam:
6 1/2oz(180g)fruit, fresh or frozen, sliced or cut in half, if large
1/3cup(70g)white granulated sugar
juice of 1/2 lemon
Cream Cheese Filling:
1cup(120g)full-fat cream cheese, at room temperature
2 1/2Tablespoons(30g)white granulated sugar
1Tablespoonall purpose flour
1teaspoonlemon juice
lemon zest, to taste
Crumble Topping:
2Tablespoons(22g)light brown sugar
2 1/2Tablespoons(22g)all purpose flour
2Tablespoons(22g)butter, cold
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Instructions
For best results, I recommend using a kitchen scale and the provided weight measurements.
Make the Jam (can be made ahead): Prepare the fruit by cleaning and removing any stems etc. If a larger fruit, slice or cut in half. Add the prepared fruit and sugar to a medium saucepan. Squeeze in juice of 1/2 lemon. Stir to combine. Cook over medium heat, stirring regularly until sugar is dissolved, then simmer until thickened, about 5-7 minutes. Use an immersion blender (or potato masher) to break up the fruit. Pour jam into a small bowl and allow to cool, then cover and refrigerate until needed.
Make the Dough: Add lukewarm milk to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and sugar and stir together. Let stand 5 minutes. (*Reserve the egg white from the egg yolk and use to later to brush pastries before baking). Add the egg and egg yolk and mix in. Add the flour and pinch of salt, then knead with the kneading hook until mixed in. Dough will be very wet. Add the butter in small pieces, kneading in. Once the butter has been incorporated, continue kneading in with the kneading hook, about 3-4 minutes. *If making by hand proceed to the next step and do the extra kneading on the counter.
Remove the dough to a well-floured work surface. Using a bench scraper, work additional dough into the dough by folding over and into the dough with the dough scraper, adding a bit more flour, as needed, to reduce the stickiness. Start kneading by hand, when the dough stops sticking to your hands and knead a few minutes (if kneaded in the mixer) or 4-5 minutes if kneading by hand. Form dough into a ball and place into a greased bowl or container. Cover and allow to rise until doubled, about 1 1/2 hours.
When dough has doubled, remove to a work surface, gently deflate and divide into 8 equal portions (mine were about 71g each). Form each portion into a ball, then place onto a parchment-lined baking sheet. Cover dough balls with a clean tea towel and allow to rise a second time, until puffy, about 1 hour.
Make the Cream Cheese Filling: While the dough is rising, make the cream cheese filling by adding the cream cheese, sugar and flour to a medium bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment. Mix together until smooth. Add the lemon juice and some lemon zest and mix in. Remove cream cheese mixture to a small bowl and cover. *If making ahead, cover and refrigerate, then remove from the refrigerator for at least 30 minutes before using.
Make the Crumble Topping: While dough is rising, make the crumble topping by stirring together the brown sugar and flour in a small bowl. Add the cold butter and rub into the brown sugar mixture until you have pea-sized crumbs. Set aside.
After the dough balls have risen, dip the bottom of a 1/3 cup dry measuring cup or similar glass bottom (about 2 1/4" in diameter) in a bit of flour, then use to press down in the centre of the balls, flattening and making a cavity in the centre, about 1/2-inch in from the edges and pressing down firmly and evenly (see step-by-step photos, if unclear).
Place a dollop of the cream cheese filling in each bun, using the back of a spoon to spread it out in the cavity. Top with a dollop of jam and use a spoon to spread it over the cream cheese filling. Brush the outside ring of dough well with the reserved egg white. Sprinkle some crumble topping over the top.
Preheat oven to 350F (regular bake/not fan assisted) with rack in the centre of the oven.
Bake in preheated oven for 20-22 minutes, or until golden. Remove from oven and then remove to a cooling rack to cool completely. Once baked and cooled, store in an airtight container in the refrigerator or freeze up to 1 month.
Notes
Be sure to read the information above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos that you might find useful.