Okay, these are a bit of a project but stick with us, because the payoff is a soft, pillowy sourdough bun with a tangy cheesecake centre, jammy berries, and a crunchy brown sugar crumble on top. Basically a cross between a Danish and a cheesecake, in bun form. They're the kind of thing you make on a lazy weekend, and they disappear fast once they hit the table (kids included the cheesecake middle and berries make these an easy sell, even for the fussy ones).

Fair warning: this one takes some time between the overnight cold proof and the long ferment, but almost none of it is hands-on. Most of the waiting happens while you're asleep or off doing something else.

What You'll Need

Dough

• 100g active sourdough starter (100% hydration, bubbly and at its peak)
• 180g whole milk, room temperature
• 50g caster sugar
• 1 large egg
• 375g bread flour
• 5g salt
• 45g unsalted butter, softened
  
  

Cheesecake Filling

• 250g cream cheese, softened
• 1 tsp vanilla
• 60g icing sugar
• 1 tbsp lemon juice
  
  

Berry Topping

• 60g strawberry jam
• 200g mixed berries (fresh or frozen and thawed)
  
  

Crumble

• 75g plain flour
• 55g brown sugar
• 25g granulated sugar
• Pinch of salt
• 55g unsalted butter, melted and cooled
  
  

Egg Wash

• 1 egg

How to Make Them

1. Mix the dough. Whisk together the starter, milk, egg, and sugar until smooth. Add the flour and salt and mix until there's no dry flour left in the bowl. Let the dough rest for 30 minutes, this gives the flour time to hydrate and makes the next step easier.

2. Work in the butter. Add the softened butter a little at a time, kneading it in as you go. Keep kneading (by hand or in a stand mixer) until the dough is smooth, stretchy, and passes the windowpane test (you should be able to stretch a small piece thin enough to see light through it without it tearing). This takes about 8–10 minutes in a mixer, or 15–20 minutes by hand if you're up for the arm workout.

3. Bulk ferment. Pop the dough into a lightly greased bowl, cover, and leave it somewhere warm (24–26°C) until it's risen by about 60–70%. Depending on your kitchen and how strong your starter is, this usually takes 5–7 hours.

4. Cold proof overnight. Cover and pop the dough in the fridge for 8–16 hours. This slow, cold rest does double duty, it develops flavour and makes the enriched dough much easier to shape the next day.

5. Divide and shape. The next morning, tip the dough onto the bench and divide it into 6 even pieces. Shape each into a smooth ball, then let them rest for 15 minutes. Flatten each ball into a circle about 15cm wide and place onto baking paper.

6. Final proof. Cover loosely and leave somewhere warm for 2–4 hours, until the buns look noticeably puffy. They won't quite double in size, and that's completely normal.

7. Fill the buns. Use the bottom of a glass or a measuring cup to press a large indent into the centre of each bun. Add 1 tsp of jam into each indent, then pipe the cheesecake filling on top. Make a small dip in the centre of the cheesecake filling and nestle in some berries. Brush the exposed edges of each bun with egg wash, then finish by pressing crumble generously around the edges so it sticks to the sides (you will likely have some crumble mix leftover see tips below).

8. Bake. Bake at 190°C (375°F) for 20–25 minutes, until deep golden and the filling is just set. It should still have a slight wobble in the centre.

9. Finish and serve. Let the buns cool for at least 15 minutes (the filling needs a moment to settle). Dust generously with icing sugar and serve while still slightly warm that's when they're at their absolute best.

A Few Tips

• Make sure your starter is properly active and at peak, this is an enriched dough, so it needs all the strength your starter can give it to rise well.
• If your kitchen runs cool, pop the dough in the oven with just the light on (oven off!) to create a warm, draft-free spot for proofing. (or check out our Electric Fermenting Heat Boxes here)
• These are best enjoyed the day they're baked, still slightly warm with that cheesecake centre soft and a little gooey..
• Leftovers keep in the fridge for a day or two just bring them back to room temp (or give them a few seconds in the microwave) before eating, since the filling firms up when cold.
• You may have some leftover crumble mixture, try making mini crumbles by filling an oven-safe ramekin with cooked diced apples or mixed berries, top with crumble mixture and place in the oven (180°C) for 10-15 minutes until warm and golden.