Challah Breakfast Buns Recipe

• Difficulty: Easy
• Servings: 12
• Nutritional Information Per Serving (1 of 12): Calories 508, Total Fat 20 g, Saturated Fat 6 g, Carbohydrates 76 g, Dietary Fiber 1 g, Sugar 41 g, Protein 8 g, Cholesterol 89 mg, Sodium 298 mg
• Total Time: 11 hours 55 minutes (includes overnight rising)
• Active Time: 40 minutes

Dough Ingredients:

• 2 large eggs
• 1 large egg yolk
• 4 tablespoons granulated sugar
• 1/2 cup vegetable oil or another neutral oil, or melted butter (plus extra for greasing the bowl)
• 2/3 cup milk or water, with an additional tablespoon if necessary
• 3 3/4 cups all-purpose flour, plus extra for dusting
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 1/4 teaspoons coarse or kosher salt

Filling and Assembly Ingredients:

• Butter or nonstick spray for greasing the baking dish
• 8 ounces cream cheese, softened thoroughly
• 1/3 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup raspberry jam
• 1 large egg, beaten
• Poppy seeds for sprinkling

Optional Glaze:

• 2 cups powdered sugar
• 3 to 4 tablespoons lemon juice

Instructions:

1. Prepare the dough: Imagine the aroma of fresh-baked buns filling your kitchen! In a stand mixer bowl, whisk together the eggs, egg yolk, sugar, oil, and milk. Add the flour, yeast, and salt. Using the dough hook on low speed, mix until a dough forms, then knead for about 5 minutes. Transfer the dough to a lightly floured surface just long enough to coat a mixing bowl with oil, then place the dough back into the oiled bowl to rise until doubled in size, approximately 2 hours.
2. Prepare the baking dish: Butter a 13-by-9-inch (or similar size) baking pan or spray it with nonstick spray, ready for your masterpiece.
3. Make the filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract, mixing with a fork until creamy and irresistible.
4. Roll and assemble: On a well-floured surface, roll the dough into a rectangle about 16 inches wide (facing you) and 13 to 15 inches long. Spread the cream cheese mixture evenly over the dough, then evenly dollop the raspberry jam and spread it gently. Roll the dough tightly into a spiral, stretching it to about 18 inches wideyour swirls of tangy raspberry and cream cheese will be stunning!
5. Slice and arrange: Cut the rolled log into 1 1/2-inch thick pieces gently using a sharp serrated knife or dental floss, since the dough is quite soft. Place the pieces upright in the prepared baking dish. Brush the tops with the beaten egg and cover with plastic wrap. Refrigerate overnight, along with the leftover egg wash covered, for that perfect tender texture.
6. Bake: The next morning, take the buns out of the refrigerator and allow them to come to room temperature for 30 minutes. Preheat your oven to 350F (175C).
7. Brush the buns once more with the egg wash and sprinkle poppy seeds over the top. Bake until golden brown all over and the internal temperature reaches 190F (about 30 minutes). Let them cool slightlythese beauties are worth the wait!
8. Optional glaze: Whisk powdered sugar with 3 tablespoons lemon juice until smooth, adding more if needed for drizzling perfection. Drizzle the glaze over the warm buns or serve on the side for an extra zesty kick that will have everyone reaching for seconds.