Strawberry Cheesecake Buns

2 tbsp unsalted butter, melted 
3 tbsp light brown sugar 
¼ cup + 2 tbsp all-purpose flour 
Cheesecake Filling:

¾ cup cottage cheese, room temperature 
1 tbsp egg, whisked 
2 tbsp granulated sugar 
½ tsp vanilla extract 
¾ cup strawberry preserves 
Instructions

Tangzhong:
 In a microwave-safe bowl, whisk the flour and milk together.
 Microwave for 30 seconds, stir, and repeat for another 30 seconds. If it’s not thickened, microwave in 10-second intervals until thick.

Brioche Dough:
 In a stand mixer bowl, add milk, sugar, yeast, egg, flour, salt, butter, and tangzhong.
 Knead on medium speed for 15-20 minutes until dough no longer sticks to the bowl and passes the windowpane test.
 Shape the dough into a ball, cover with plastic wrap, and let rise in a warm place until doubled (about 1 hour).
 Punch down the dough, transfer to a floured surface, divide into 8 equal pieces, and roll each into a ball.

 Place buns on a parchment-lined baking sheet and let them rise for 30 minutes. Meanwhile, make the streusel.

Streusel:
 In a small microwave-safe bowl, melt the butter. Add sugar and flour, mixing until clumps form. Set aside.

Cheesecake Filling:
 In a small bowl, whisk the egg.
 In a food processor, blend the cottage cheese, 1 tbsp whisked egg, sugar, and vanilla until smooth.
 Make an egg wash with the remaining egg by adding 1 tbsp milk.

Assembly & Baking:
 Preheat the oven to 350°F (175°C).
 Press a floured cup (about 3” diameter) into each bun to form a divot for the filling.
 Spoon 1 ½ tbsp cheesecake filling and 1 ½ tbsp strawberry jam into each bun’s center, swirling the jam slightly.
 Brush the edges with egg wash and sprinkle streusel on top.
 Bake for 15-20 minutes or until golden. Serve and enjoy!