Ingredients
Equipment
Method
Prepare the Brioche Dough
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Whisk together lukewarm milk, water, and egg, then pour into the dry ingredients. Mix on low until a shaggy dough forms.
- Add softened butter one piece at a time. Increase speed to medium and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
Make the Fillings
- For the cheesecake filling, beat softened cream cheese until smooth. Mix in powdered sugar and vanilla extract until combined. Set aside.
- For the raspberry swirl, cook raspberries and 1 tbsp sugar in a saucepan over medium heat for 5-7 minutes until thickened. Remove from heat, stir in rosewater, and let cool completely.
Assemble and Bake
- Roll the risen dough into a 12x18 inch rectangle. Spread the cheesecake filling, then dollop and swirl the cooled raspberry mixture.
- Tightly roll the dough into a log and cut into 12 buns. Arrange in a greased 9x13 inch pan, cover, and let rise for 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown. Cool slightly before serving.
Notes
Tip 1: For the cleanest cuts, use unflavored dental floss to slice the log of dough.
Tip 2: Ensure the raspberry sauce is completely cool before adding it to prevent the filling from melting.
Tip 2: Ensure the raspberry sauce is completely cool before adding it to prevent the filling from melting.