Blueberry & Mixed Berry Sourdough Cream Cheese Buns

In a microwave safe bowl, heat the milk for 55 seconds until warmed to 110℉. Then, add active starter. Stir till foamy.
1 cup Milk,100g active starter
This recipe is a stand mixer with a dough hook, for make by hand instructions, see the recipe notes. In a large mixing bowl, sift the flour. Add the sugar and salt.
4 1/2 cups All-purpose flour,1/4 cup White granulated sugar,1 tsp Salt
Add in the cubed butter, eggs, and starter milk. Mix on low speed until a dough ball starts to form. Switch to medium speed and knead for 5 minutes.
2/3 cup Unsalted butter,2 Large eggs
kneaded dough ball to the bowl. Cover with a clean kitchen towel and place in warm spot. Turn off the open and crack open the oven door. Let rise overnight or for 8-12 hours depending on the temperature or until doubled in size.
Once doubled in size, use a kitchen scale to evenly measure 16 dough balls (mine was 72g). Roll each dough into a ball. Pinch the bottoms, then use your hand on a clean surface. Cup your hand and roll into a smooth ball.
Place silicone mat or parchment paper on two cookie sheets. Place 8 dough balls on each cookie sheet. Cover with a kitchen towel and let rise for 20 minutes.

In a small bowl using a hand mixer, beat the cream cheese and sugar on high speed for 2 minutes.
12 oz Cream cheese,1/2 cup White granulated sugar
Add in the sour cream, flour, and vanilla and mix until smooth. Set aside.
1/2 TBSP All-purpose flour,1/3 cup Sour cream,1 tsp Pure vanilla extract
In a small separate bowl, mix the egg and water. Set aside.
1 Large egg,1 TBSP Water

In a small bowl, mix the flour, sugar, cinnamon, and melted butter using a fork.
1/2 cup All-purpose flour, 1/4 cup brown sugar,1/4 cup White granulated sugar,1/4 tsp Ground cinnamon,1/4 cup Unsalted butter

Preheat to 350 degrees. Use a 1/4 cup measuring cup to press a hole in the center of each dough ball ( I worked on one cookie sheet at a time). Use your hands to deepen the hole and firm up the edges to create little walls.
Use a pastry brush to apply the egg wash around the edge.
Use a small cookie scoop (1 1/2 tablespoons) to scoop cream cheese mixture into the hole. Spread it evenly. Use a 1 tablespoon to scoop the fruit of your choice to the top of the cheesecake filling. Sprinkle the crumble on top of the fruit.
16 TBSP Frozen wild blueberries
Bake at 350 for 18-20 minutes until the edges are lightly golden and the temperature reaches 180℉.
Let these cool on the pan for 15 minutes before serving. Store these in the fridge for up to 3 days.

The Crumb Cottage Blog