These are soft yeast buns filled with rich cheese and berries, and they make the whole kitchen smell incredible.
The dough is rich and soft like a cloud. The filling is creamy and gentle. On top, a crisp crumble gives you the perfect bite between soft and crunchy.
It’s one of those pastries that’s hard to stop eating. Every part tastes like it came from a pastry shop.
I make them for Shabbat morning, for guests, or whenever I want something sweet that warms the heart.
My shortcut: Use store-bought jam instead of cooking your own. They still come out gorgeous.
Cheese and berry yeast buns are made from a soft milk, egg, and butter yeast dough, a cream cheese and sour cream filling, berry jam, and a butter crumble. Shape 70 g balls, rise 30–35 minutes, press a well in each, fill with cheese, jam, and crumble, and bake at 350°F (175°C) for 25–30 minutes.
Cheese and Berry Yeast Buns with Crumble
Ingredients
Method
- Mix all the dough ingredients except the butter until a uniform dough forms. Knead for about 10 minutes, until smooth and elastic.
- Add the butter and knead until it’s fully absorbed and the dough is soft and even. It should be a little sticky but not runny. That’s what makes the buns extra soft.
- Cover and let rise until doubled.
- Mix all the filling ingredients until completely smooth. Keep in the fridge until ready to use.
- Cook the berries and sugar over medium heat until thickened. Let cool completely before using.
- Mix everything together until crumbs form. Refrigerate until ready to use. Chilling keeps the crumbs crisp in the oven.
- Divide the risen dough into 70 g balls and place them on a parchment-lined baking sheet, spaced apart.
- Cover and let rise again for 30–35 minutes.
- Gently press a greased large spoon into the center of each ball to make a well.
- Fill each well with a spoonful of cheese filling and a little jam, then sprinkle crumble on top.
- Bake in an oven preheated to 350°F (175°C) for 25–30 minutes, until lightly golden.
- Let cool, then dust with powdered sugar if you like.
Notes
- Dust with powdered sugar only after the buns have cooled. Otherwise it melts.
- You can skip the crumble completely.
- You can use store-bought jam instead of making your own.
- Keep the filling and crumble cold until you assemble.
- Homemade berry jam → store-bought berry jam.
- Bread flour (dough) → all-purpose flour (same amount; slightly softer dough).
Frequently asked questions
Yes. Store-bought berry jam works well and makes the recipe faster.
Yes. The crumble is optional. The buns are still soft and delicious with just the cheese and jam.
It melts on warm pastries. Dust only after the buns have cooled completely.
Because of the cheese filling, keep leftovers covered in the fridge and eat within a couple of days. Rewarm briefly in the oven if you like.
Yeast buns generally freeze well. Freeze before dusting with powdered sugar, then thaw and dust before serving.
