Buns:
1.5 cup whole milk warmed to 100 to 110 degrees F
4 tsp active dry yeast
1/2 cup granulated sugar
2 large egg
5 cups bread flour (or all purpose) plus more if needed
2 tsp salt
6 tbsp unsalted butter room temperature
For the Custard Filling:
10 oz cream cheese room temperature
2-3 tbsp heavy cream
1 tsp vanilla extract
½-3/4 cup powdered sugar
Mix well.
Crumble:
1.5 T butter, melted
1/4 c flour
1/4 c sugar
Lemon zest
(Alternately you can do brown sugar and some cinnamon)
Mix well and set aside.
Fruit Compote (approx)
1/2 c fruit
3 T sugar
Mix in a pot and cook until thickened.
Bloom the yeast in the milk and half sugar. Then add in remaining ingredients, leaving flour to last and adding slowly. Mix and knead. Cover and let rise. (If finishing the next day, put in fridge half way thru rise, then pull out a half hour to rest before working)
Divide into 24. Roll into balls and place on 2 cookie sheets covered with parchment paper. Using the bottom of a measuring cup, press hard and indent into each bun.
Fill each bun with custard, and compote and top with stressed. Bake at 375 for 20 mins, turning halfway. Let cool then top with drizzle or powdered sugar.
