Cheesecake Bread


  • 200 grams Bread (strong) flour
  • 50 grams Cake flour
  • 24 grams Sugar
  • 4 grams Salt
  • 8 grams Skim milk powder
  • 35 grams Butter
  • 170 ml Water (use lukewarm water in the winter)
  • 4 grams Dry yeast
  • 250 grams ●Cream cheese (room temperature)
  • 60 grams ●Sugar
  • 1 tsp ●Lemon juice
  • 1 ●Egg yolk
  • 1 dash Beaten egg for egg wash


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.