Challah Chessecake Buns

Summary
Prep time	30 min + 2 hrs rising time + overnight rising
Cook time	30 min @ 350°
Source	Smitten Kitchen Keepers by Deb Perelman (pgs 37-38)
Yield / serves	12 buns
Rating	Very good

The dough may not rise as much as you expect, but they did fill out in the pan when baked.

Ingredients

Dough

• 2 large eggs, plus 1 large egg yolk
• 1/4 cup granulated sugar
• 1/2 cup butter, melted, then cooled, plus more for the mixing bowl
• 2/3 cup milk, any variety
• 3 3/4 cups all- purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 1/4 teaspoons kosher salt

Filing and assembly

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup raspberry jam, or another that you prefer
• 1 large egg, beaten with 1 teaspoon water for wash
• Poppy seeds, for sprinkling

Glaze (optional)

• 2 cups confectioners’ sugar
• 3 to 4 tablespoons lemon juice

Preparation

Make the dough:

Whisk together the eggs, yolk, granulated sugar, butter, and milk in the bottom of a stand-mixer bowl.

Add the flour, yeast, and salt, and mix with the dough hook on low until it comes together; then let the machine knead it for about 5 minutes.

Scrape the dough onto a lightly floured counter, and leave it there just long enough so you can coat a mixing bowl with oil; return the dough to the oiled bowl, cover it loosely, and let it rise until doubled, about 2 hours.

For the filling and assembly:

Butter a 13-by-9-inch (or equivalent size) baking dish, or coat it with nonstick spray.

Combine the cream cheese, granulated sugar, and vanilla in a medium bowl (I just use a fork to mix this).

On a very well-floured counter, roll out the dough into a rectangle about 16 inches wide on the side facing you and as far away from you as it comfortably goes, usually 13 to 15 inches.

Spread the cream cheese mixture all over the rolled-out dough. Dollop the jam over it, and spread it smooth. Roll the dough into a snug spiral; it will stretch to about 18 inches wide.

Cut the log very gently—it’s going to be a soft mess, so use a sharp serrated knife or flavorless dental floss—into 1 1/2-inch segments. Arrange all the pieces in the prepared baking dish. Brush the tops of the buns with the egg wash, and cover with plastic wrap.

From here, you can opt for one of two schedules: Refrigerate the buns overnight, along with the leftover egg wash (both covered), or you can chill the buns for just 30 minutes and bake them right away. If you’re using the overnight method, remove the buns from the fridge in the morning and let them warm up for 30 minutes before baking; if you’re using the faster chill, no need to give them warm-up time.

Heat your oven to 350°F (175°C).

Brush the tops of the buns with a second coat of egg wash, and sprinkle with poppy seeds. Bake until the buns are bronzed all over and have an internal temperature of 190°F (90°C), about 30 minutes. Let cool slightly before serving.

For the glaze, if using:

Whisk the confectioners’ sugar together with 3 tablespoons lemon juice until smooth, drizzling in an additional tablespoon of lemon juice if needed to loosen the glaze.

Drizzle this over the warm buns, or serve it alongside with a spoon.