Yeast: In a small bowl, combine the warm milk, packet of yeast and a tsp of sugar and let sit and foam for about 5 minutes.Sugar zest: In the stand mixer bowl, combine the sugar and the orange zest, and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.

First knead: to the sugar, add flour, salt, 2 egg yolks, vanilla extract, and the activated yeast mixture and let knead for at least 10 minutes until the dough comes away from the bowl and forms a sort of ball.

Second Knead: Start adding the softened butter slowly until all is incorporated and knead for an additional 12-15 minutes until the dough forms a smooth ball and does not stick to the sides of the bowl. When touching with your finger, the dough should not stick at all. The dough will be tacky and a lot smoother/silkier than a regular dough.

Important: Don't add more flour. Let the dough knead and come together. It will be tempting to add more flour, but trust the process. If you weighed your ingredients using a scale, the dough should all come together.

Windowpane test: To know if your dough is ready, perform the windowpane test where you take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.

First proof: Place the dough in an oiled bowl and cover and let rise for at least an hour.

While the dough rises, prep the cranberry sauce.In a medium sauce pan, add the cranberries, sugar, zest of one whole orange, and freshly squeezed orange juice, and place on medium heat. Stir all ingredients together and let come to a boil, then reduce heat to low and let simmer for 8-10 minutes, until the cranberries start to burst and the sauce thickens. Remove from heat, pour into a bowl, and let cool completely.

In a bowl, combine cream cheese, sugar, and vanilla extract and beat using a hand mixer until completely smooth.

Prepare two large baking sheets and line them with parchment paper.

Shape: Once dough has risen, remove from bowl and divide into 10 equal pieces using a kitchen scale. Roll each piece into a ball and place them on the baking sheet, making sure to leave room between them.

Second Proof: Once all have been formed, transfer them to a baking sheet, cover lightly with saran wrap and let rise for 30-45 minutes or until doubled in size. Try to make sure there is enough space between them so that they aren't touching when rising.

Once dough balls have risen, Preheat oven to 375℉

Create indent: Once doubled in size, take a cup or a small bowl (make sure it's floured so it doesn't stick) and create an indent in the center. I like to use a ⅓ cup measuring cup.Brush egg wash on the sides of each bun.

Fill: Fill half with cheesecake and half with cranberry sauce.

Bake: Bake for 12-15 minutes until the buns become golden brown.

Cool: Remove from the oven and let cool for at least 5 minutes, then transfer to a cooling rack.

Make glaze: Combine powdered sugar and orange juice and mix until a pourable thick consistency forms. Once buns are cooled enough, drizzle with icing.

These Sweet Brioche Buns are delicious warm, but taste great at room temperature as well.

Store any leftovers in an airtight container.