Cocoa Orange Cream Cheese Buns
Soft, fragrant buns made with a lightly enriched cocoa dough, fresh orange zest, and a creamy vanilla-kissed cream cheese center. Finished with a touch of sugar for a delicately shiny crust, they are ideal for breakfast or an afternoon treat.
Ingredients
- 420 g bread flour (for the dough)
- 20 g unsweetened cocoa powder (for the dough)
- 60 g granulated sugar (divided entre dough and acabado)
- 6 g salt (for equilibrar sabor)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm milk (38°C)
- 1 unit egg (for the dough)
- 45 g unsalted butter, softened (for the dough)
- 8 g orange zest (solo the parte orange)
- 5 ml vanilla extract (for the relleno)
- 180 g cream cheese (at room temperature)
- 35 g powdered sugar (for the relleno)
- 1 unit egg yolk (for barniz)
- 15 ml milk (for barniz)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
In a large bowl, mix the bread flour, cocoa powder, 45 g of the sugar, salt, and instant dry yeast.
- 2
Add the warm milk at about 100°F / 38°C, the egg, softened butter, and orange zest. Mix until a dough forms.
- 3
Knead for 8 to 10 minutes, until the dough becomes smooth and elastic. If it feels too sticky, dust with just a little extra flour.
- 4
Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until nearly doubled.
- 5
While the dough rises, make the filling by mixing the cream cheese, powdered sugar, and vanilla extract until thick and smooth.
- 6
Deflate the dough and divide it into 10 equal pieces. Flatten each piece into a disk.
- 7
Place a spoonful of the cream cheese filling in the center of each disk and seal the dough tightly around the filling, shaping round buns. Set them seam-side down on a parchment-lined baking tray.
- 8
Cover the buns and let them proof for 35 to 45 minutes, until puffy.
- 9
Preheat the oven to 350°F / 175°C.
- 10
Whisk the egg yolk with 15 ml of milk and gently brush the tops of the buns. Sprinkle the remaining 15 g sugar over the top.
- 11
Bake for 18 to 25 minutes at 350°F / 175°C, until the buns are puffed and glossy. The bottoms should feel baked when lightly tapped.
- 12
Let cool for 15 minutes before serving so the creamy center can set slightly.
Chef tips
Seal each bun well to prevent the filling from leaking. If your kitchen is cold, let the dough rise in a turned-off oven with a cup of hot water nearby.
Substitutions
You can use mandarin zest instead of orange for a sweeter aroma. Cream cheese can be replaced with well-drained ricotta, though the filling will be less dense.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
