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SOURDOUGH BRIOCHE BLUEBERRY CHEESECAKE TARTS - RECIPE FEATURE IMAGE

Sourdough Brioche Blueberry Cheesecake Rolls

Sweet buttery sourdough brioche rolls filled with blueberry cheesecake topping and baked to perfection! You are going to love these tart like Danish pastries.
3.82 from 92 votes
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Prep Time 1 hour
Cook Time 30 minutes
Fermentation Time 12 hours
Total Time 13 hours 30 minutes
Course Bread
Cuisine American, French
Servings 8 Tarts
Calories 324 kcal

Equipment

  • Stand Mixer
  • Mixing Bowl

Ingredients
  

  • 100 g Sourdough Starter fed and bubbly
  • 280 g Bread Flour
  • 1 Egg around 45g, room temp
  • 60 g Salted Butter soft
  • 100 g Milk whole milk
  • 25 g Sugar
  • 5 g Salt

Cheesecake Filling

  • 120 g Cream Cheese
  • 5 g Vanilla Extract 2 teaspoons
  • 1 Egg Yolk
  • 40 g Sugar

Blueberries

  • 150 g Blueberries (frozen)
  • 20 g Sugar
  • 10 g Corn Starch

Egg Wash

  • 1 Egg
  • 20 g Milk

Instructions
 

Making the brioche dough:

  • Warm milk to around 37C (you don't want it to be cold, but not too warm either). Add the milk and sugar to the bowl of your stand mixer and mix until the sugar is dissolved.
  • Now add the sourdough starter, flour and egg to the bowl. Mix into a rough dough and let it sit for around 30 minutes.
  • Once the dough has sat for a little while, add the butter and salt and use the stand mixer to knead it really well. You want the butter to mix all the way through and the dough to become very soft and elastic.
    Depending on the type of mixer you use, this could take 3 minutes, it could take 20 minutes.
  • Once the dough is silky and elastic (it can be slightly sticky but you should be able to pull a window pane). It should be pulling away from the sides of the bowl. Transfer the dough into a large bowl for bulk fermentation. Cover with plastic and set aside. Just remember that this is an enriched dough and will take longer to bulk ferment than a leaner dough.
  • Once the dough has risen a bit (it doesn't have to double, 50% rise is ok in this instance) you'll need to shape the sourdough brioche rolls.
  • Turn the dough onto the counter and divide into equal portions. I have used 90g portions (8 tarts) but you could create 16 smaller portions if you prefer.
  • Form each piece of dough into a ball and then flatten the ball out with your fingers. Place all the rounds onto a baking tray lined with parchment paper and set aside to proof (they need to be a bit puffy).

Making the filling:

  • While the dough is proofing, it's time to prepare the cheesecake filling and the blueberries.
  • You can make the filling with a stand mixer or electric hand mixer. Add the cream cheese, egg yolk, sugar and vanilla together and whip until thick and creamy (this only takes a minute or two). Set aside in the fridge.
  • Add the blueberries, sugar and corn starch to a bowl and toss the blueberries through the dry mixture until they're well coated. Set aside.

Baking the Sourdough Brioche Rolls:

  • Once the rounds have puffed up, it's time to add the filling before you bake them.
  • Preheat the oven to 180C/356F.
  • Use a small measuring cup (I've used ¼ cup) to push a small indent in each tart. Fill each indent with cheesecake filling and top with blueberries.
  • Mix the egg and milk together and then use a small pastry brush to egg wash the outside of each tart.
  • Bake the donut balls for around 30 minutes at 180C/356F or until they are golden brown. Cooking time will depend on your specific oven (you might need to increase the temp or time accordingly).
  • Once they are out of the oven, brush them with lashings of butter to keep them soft. Allow to cool slightly before you dig in!

Notes

INGREDIENT NOTES
Flour: You can use all purpose flour or bread flour for this recipe instead of bread flour, just use a little less milk to accommodate for the change.
Butter: I've used salted butter, but you can use unsalted if you prefer.
Blueberries: I've used frozen blueberries, but you can use fresh if you prefer.
Cream Cheese: You'll need to use block cream cheese, not spreadable cream cheese to get the right consistency.
 
BULK FERMENTATION TIME
Please remember that like any sourdough, the bulk fermentation and proofing times will be specific to you. They depend on the strength of your starter and the temperature of your kitchen/home. I do not specify specific times for this reason. 
Remember also that this is an enriched dough so it will take longer to bulk ferment than a lean dough.
 
KNEADING
it's much easier to knead this dough in a stand mixer because of the butter, however if you don't have a stand mixer, you can hand knead the dough. Incorporating the butter can be a bit tricky, but just allow plenty of time for the dough to come together. It will be a slightly sticky dough - don't be tempted to add more flour, or you'll end up with a dry brioche bun.
You can find all my best tips for kneading and working with sourdough brioche dough here.

Nutrition

Serving: 90gCalories: 324kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 98mgSodium: 361mgPotassium: 111mgFiber: 1gSugar: 14gVitamin A: 516IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword Sourdough Bread, Sourdough Rolls, Thermomix Sourdough
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