• Proof the yeast: Warm milk to 110F-115F (44-46C) and pour into the bowl of a stand mixer (or a large mixing bowl). Add yeast and a pinch (about a teaspoon) of granulated sugar and stir to combine. Allow to sit for 5-10 minutes, until yeast is foamy.
  2 ¼ teaspoons active dry yeast, 1 cup (236 ml) whole milk
• Add the remaining sugar, egg and egg yolk, and 3 cups (375g) of flour, then sprinkle the salt over the flour. Use the paddle attachment or a wooden spoon to stir to combine.
  ⅓ cup (70 g) granulated sugar, 1 large egg, 1 large egg yolk, 1 ½ teaspoons table salt
• Add the butter: Using the paddle attachment on your stand mixer (or stirring with a wooden spoon) add butter, 1 Tablespoon at a time, until completely combined. Don’t add the next tablespoon of butter until the previous one has been completely incorporated.
  6 Tbsp (84 g) unsalted butter
• Add additional flour: Swap out the paddle attachment for the dough hook (if using, otherwise stir with a wooden spoon) and add remaining flour, plus any additional as needed, until dough pulls away from the sides of the bowl and clings to itself. Dough should be tacky to the touch, but not so sticky that it sticks to your fingers.
• Knead: Knead on low speed for about 8-12 minutes (or by hand on a clean, lightly floured surface, for 10-15 minutes) until dough is smooth and elastic.
• Rise: Lightly grease a large bowl with cooking oil and transfer dough to bowl. Cover tightly with plastic wrap and allow to rise in a warm place until doubled in size, about 1-2 hours.
  Cooking oil for greasing bowl
• Prepare baking sheets by lining two baking sheets with parchment paper. Set aside.
• Divide the dough: Once dough has finished rising, punch down to deflate and turn out onto a clean surface. Divide into 12 even pieces and roll each piece into a ball. spacing each about 2” (5cm) apart. Use your hand to gently but firmly flatten each ball. Cover and allow rise until puffed and increased in size by about 50%, about 30-60 minutes.
• Preheat: While dough is rising, preheat oven to 400F (205C) and prepare the blueberry topping, cream cheese filling, and streusel.

Make the blueberry topping

• Cook the blueberries: In a small saucepan, whisk together sugar and cornstarch. Add 1 cup (150 g) blueberries and lemon juice and cook over medium-low heat, stirring frequently, until berries soften and release their juices and sauce has thickened.
  ⅓ cup (65 g) granulated sugar, 1 teaspoon cornstarch, 2 cups (300 g) fresh or frozen blueberries, 2 Tablespoons (30 ml) lemon juice
• Remove from heat, add remaining 1 cup (150 g) blueberries, and stir well. Set aside to cool at least mostly before using over the cream cheese layer (you can pour it into a new container and refrigerate to expedite the process!).

Make the crumb topping

• In a medium mixing bowl, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to claw the ingredients together until clumpy and all flour is absorbed.
  ½ cup (63 g) all-purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, ¼ teaspoon table salt, 3 Tablespoons (42 g) unsalted butter

Make the cream cheese filling

• In a medium-sized mixing bowl, stir together cream cheese, sugar, egg yolk, and vanilla extract until thoroughly combined and lump-free. Set aside.
  8 oz (226 g) brick-style cream cheese, ⅓ cup (67 g) granulated sugar, 1 egg yolk, ½ teaspoon vanilla extract

Assemble

• Indent the dough: Once dough has puffed, lightly flour the bottom of a glass and use this to firmly press down into the center of each bun, making an indent/nest for the filling (I keep a small dish of flour by me and dip the bottom of the glass in flour between indenting buns… you could also just use your unfloured fingers to make the center “nests”!) .
• Brush with egg wash: Make an egg wash by combining egg and water and whisking until well combined. Use a pastry brush to lightly brush each bun all over with egg wash. Sprinkle the edges of the pastries with coarse sugar, if desired.
  1 egg, 1 teaspoon water, Coarse sugar
• Fill: Evenly divide the cheesecake filling into the nests of each bun (about 1 ½ Tablespoons per pastry). Use the back of a spoon to gently press the cream cheese filling, making a sort of “nest” for the blueberry filling.
• Top with blueberries: Evenly divide the blueberry mixture into the cream cheese filling (about 1 ½ Tablespoons per pastry), gently pressing into the cream cheese mixture.
• Add streusel: Generously sprinkle streusel evenly over each entire pastry.
• Bake: Transfer to center rack of 400F (205C) preheated oven and bake for about 10 minutes, until edges have turned a light golden brown and the dough has reached 185-190F (85-88C) if temped with an instant thermometer.
• Allow to cool on baking sheet before enjoying.