I love to get these cream cheese buns from bakeries before becoming an allergy mom. Finally managed to get this @miyokoscreamery dairy-free cream cheese from cold storage to try baking these buns at home so that Ms. A get to enjoy this too!

It’s not quite the same taste as the one we get from local bakery. I think Dairy-free cream cheese has more water content so most of the cream cheese melted inside the bun and absorb into the bread 😅 nonetheless it still tasted yummy! Ms. A ate most of the buns and told me that she loves it! 💖

Adapted recipe from @dreamersloft17 ‘s old blogpost,

https://dreamersloft.blogspot.com/2014/10/cranberry-cream-cheese-bun.html?m=1

Ingredients:

a)Tangzhong
50g Bread flour
250g water

Whisk together and cook over medium low heat till lines appear (65 deg cel). Set aside to cool. This makes around 260g. We are using 84g for this recipe. Remaining tangzhong can be kept in chiller (covered) for up to 2 days.

b) Main Dough
210g bread flour
56g cake flour
42g castor sugar
6g instant yeast
84g tangzhong
85g water
30g whole egg
1/2 tsp salt
22g butter @miyokoscreamery unsalted butter

c) Inclusions
60g Cranberry – wash and soak for 15 mins. Drain and squeeze dry. Set aside.
Vegan Cream cheese fillings – 1 tub (227g) of @miyokoscreamery cashew milk cream cheese
50g icing sugar

Steps:

1. Combine all dry ingredients in a mixing bowl (except salt). Whisk together till well combined.
2. Add 84g of tangzhong, 85g water and 30g whole egg with the dry ingredients and knead with a hook attachment at low speed till forming a shaggy dough ball.
3. Add in butter and salt and continue to knead at medium high speed till dough is smooth and elastic / windowpane stage. Dough should be leaving the sides and bottom of the mixing bowl.
4. Add in cranberries and knead for 1 minute.
5. Shape the dough into a taut dough ball, leave in the mixing bowl, cover and let it proof till doubled (about 40 mins at 30 deg cel)
6. In a mixer, combine vegan cream cheese with 50g icing sugar till smooth. Transfer to piping bag and keep chill in the fridge till ready to use.
7. De-gas the dough ball and divide into 14-15 pieces. (Total dough about 500g i.e. 35g each). Shape the divided dough into small dough balls and let rest for 10 mins.
8. Doing it in sequence from the first dough ball, dust a little flour and flatten it with a rolling pin. Flip the dough (smooth side down) , pipe cream cheese mixture in the centre of the flatten dough. Wrap and pinch to seal tightly. Place it on lined baking tray (I lined the tray with silpat/silicone baking sheet). Slightly flatten the bun with palm. Repeat for the rest. Place another silpat on top of the buns and lay another baking tray on top to sandwich the bun. Let buns proof for another 40 mins.
9. Preheat oven at 210 deg celcius
10. Bake the buns as sandwiched between the trays for 12 minutes at 210 deg celcius. (mine turned a little too charred , may need to decrease the temperature to 190-200deg cel for my oven)
11. Once baked, remoce trays from the oven and let buns cool on wire rack.