These soft cheesecake buns are inspired by classic Polish drożdżówki z serem - the beloved sweet yeast buns filled with farmer’s cheese. My version keeps the same comforting idea of fluffy enriched dough and a creamy cheese filling, but uses cream cheese for a smoother, richer texture and adds a buttery crumble on top for extra crunch. The result is a bakery-style twist on a nostalgic favourite.
The traditional ones should use twaróg (Polish farmer’s cheese), which isn't available in Taiwan.
Each bun is filled with a smooth cream cheese mixture that bakes into a lightly set, tangy cheesecake center. It stays creamy and soft, creating a delicious contrast with the airy bread.
On top, a simple buttery crumble bakes into a golden, slightly crisp layer that adds texture and a subtle sweetness to every bite.
The combination of soft bread, creamy filling, and crunchy topping makes these buns feel like a mix between a cheesecake and a classic bakery bun.
They are best enjoyed slightly warm or fully chilled from the fridge, when the filling is set but still creamy. Perfect as a snack, dessert, or something special to share with family and friends.
Ingredients:
Dough:
- 220 g all-purpose flour
- 4 g instant yeast
- 25 g sugar
- 3 g salt
- 1 large egg
- 25 ml oil
- 60 ml milk, room temperature
Cheesecake Filling:
- 250 g cream cheese, room temperature
- 1 egg
- 30 g sugar
Crumble:
- 30 g cold butter
- 25 g sugar
- 50 g flour
Instructions
1. Make the Crumble:
- In a small bowl, combine the flour and sugar.
- Add the cold butter cut into small cubes.
- Rub together with your fingertips (or use a fork) until coarse crumbs form.
- Refrigerate until needed.
2. Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, sugar, salt, egg, oil, and milk.
- Mix on low speed until combined.
- Knead for 8–10 minutes until smooth and elastic.
- If the dough feels dry, gradually add more milk.
- Shape into a ball and place in a lightly oiled bowl.
- Cover and let rise until doubled, about 1–1½ hours.
3. Prepare the Filling
- Blend together cream cheese, egg, and sugar until completely smooth.
- Refrigerate while preparing the buns.
4. Shape the Buns
- Transfer dough onto a lightly floured surface.
- Divide into 6 equal pieces.
- Shape into balls and rest for 10 minutes.
- Flatten each into a thick round.
- Press down the middle to create a deep space for filling while leaving the edges slightly thicker.
- Spoon the cream cheese filling evenly into each bun.
- Leave the filling visible (do not seal closed).
- Sprinkle crumble generously over the tops.
5. Second Rise
- Cover loosely and let rise for 25–35 minutes until slightly puffy.
6. Bake
- Preheat oven to 175–180°C.
- Bake for 18–22 minutes until lightly golden and the filling is set.
7. Cool
- Let cool before serving so the cheesecake center can firm up.
- Store in the refrigerator for 2–3 days or freeze well wrapped.
- Reheat slightly before serving for the best texture.
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