For the Dough

• ¾ cup whole milk, warmed to 100–110°F

• 1 tsp active dry yeast

• ¼ cup granulated sugar

• 1 large egg

• 2¼ cups all-purpose flour

• 1 tsp kosher salt

• 3 tbsp unsalted butter, room temperature

For the Custard Filling

• 8 oz cream cheese, room temperature

• 2 tbsp heavy cream

• 1 tsp vanilla extract

• 1 cup powdered sugar

For the Blueberry Jam

• ¼ cup blueberry jam store – bought or made by simmering blueberries + granulated sugar

• 1 cup fresh blueberries

Egg Wash

• 1 egg, beaten

For the Crumble Topping

• 3 tbsp unsalted butter, melted

• ½ cup all-purpose flour

• ½ cup light brown sugar

• 1 tsp ground cinnamon

Finishing Touch

• Powdered sugar for dusting

Instructions

• Activate the Yeast:Heat the milk to 100–110°F and pour it into a mixing bowl. Stir in the yeast and let sit for 5–10 minutes until bubbly and foamy.

• Mix the Dough:Add the sugar and egg to the milk-yeast mixture and whisk until combined. Stir in the flour and salt. Begin kneading by hand or with a dough hook for 3–5 minutes.

• Incorporate Butter:Add the softened butter 1 tablespoon at a time, letting it fully incorporate before adding more. Knead for another 5 minutes until the dough is smooth, soft, and slightly tacky

• First Rise:Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.

• Shape the Buns:Punch down the dough and divide into 6 equal portions. Shape into balls and flatten each into a 6-inch round. Place on a parchment-lined baking sheet with space between each bun.

• Prepare Custard Filling:Beat the cream cheese until smooth. Add in the vanilla and cream and mix for 1 minute. Gradually beat in the powdered sugar until fluffy. Transfer to a piping bag.

. • Add Egg Wash & Fill:Brush each dough round with egg wash. Use the back of a spoon to make a shallow indent in the center of each bun. Pipe a generous swirl of custard into each indent.

• Add Blueberries & Jam:Spoon a small amount of blueberry jam over the custard. Top with a few fresh blueberries.

• Make the Crumble:Mix melted butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle generously over the filled buns.

• Bake:Preheat oven to 375°F. Bake for 20–25 minutes until the buns are puffed, golden, and the custard is just set.

Let cool and dust with powdered sugar