Soft delicious buns coated with sweet cheese streusel
This type of bread reminds me of my college days and even after I graduated.
There was a certain bakeshop that I always get pieces of Cheese Streusel bread from. I wished that my allowance could buy their whole stock for the day. I couldn’t resist buying whenever I pass by the bakeshop. Well, you know how freshly baked bread smells – heaven!
Fate separated the bakeshop from me, but I am glad that I could handle the yeast beast now and got the chance to make my favorite bread.
Cheese Streusel bread is in bun form with streusel coating. Coating the bread might be tricky as the coating might not stick well. I’ve read reviews from people who have tried making this type of bread – some worked, but some got a problem with the coating not sticking to the bun. I got the same problem at the beginning, but I added more flour to the streusel coating whenever I feel that the coating ‘moistens’.
I am so pleased with the results. The bread is soft, cheesy and sweet – every bite took me back to the time I was a student passing by the bakeshop and enjoying my favorite bread. Now that I could make my own, I would never run out of this bread again. 😀
Cheese Streusel Bread
For the dough:
- 1 ¾ cup + 2 tbsp bread flour (you may need more)
- 1 ¼ tsp instant yeast
- ¼ cup sugar
- ½ tsp salt
- 30 g melted butter
- 80 ml warm milk
- 80 ml warm water
You need more flour for your work surface.
- In the bowl of your stand mixer, add bread flour, sugar and salt. Mix.
- Add yeast and mix again.
- Create a well in the center and add warm melted butter, milk & water. Using a wooden spoon, mix until combined.
- Attached the bowl to your stand mixer and using a dough hook, let the mixer knead for 7-10 minutes, depending on the speed of your mixer. You may add more flour 1 tbsp at a time if the dough is sticky, but do not add too much or your bread will be dense. Knead until smooth and elastic. (If kneading by hands, this may take a little longer.)
- Place in a greased bowl and cover with cling wrap. Keep in a warm place for one hour or until doubled in size.
- Place the dough on a floured surface and press down to release the air.
- Divide dough measuring 50-52 g each dough.
- Brush each dough with melted butter and coat with streusel topping. When you feel that the streusel topping is not completely sticking to the dough, add more all-purpose flour little by little to the streusel topping, mix and then proceed with the coating.
- Place on a parchment-lined baking sheet and loosely cover with kitchen towel. Let rise again for 45 minutes or until doubled in size. Meanwhile, preheat the oven to 350 F.
- When the buns are ready, bake for about 15-20 minutes or until the bottom of the bread turns brown.
- Let the buns stay on the pan for 5 minutes before moving to a cooling rack. Let them rest for 15 minutes before eating. (see note below)
For the cheese Streusel
- ¼ cup plain flour cup plain flour
- ½ cup powdered sugar
- 1 cup grated cheddar cheese
- 20 g melted butter
- Mix all ingredients until ready to use.
Source recipe: Cheese Streusel Bread by Sweet Ambitions
- The author of the source recipe suggests that these are best eaten the next day. However, I enjoyed mine the same day I baked them. I have tried keeping some for the next day, but I still prefer the ones I baked on the same day.
- This recipe makes 8-10 buns.
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