Cream Cheese Stuffed Brioche Loaf

This Cream Cheese Stuffed Brioche Loaf is soft, buttery, rich, and filled with a silky vanilla cream cheese center that melts beautifully with every slice. The golden crust is lightly crisp while the inside stays fluffy and tender, making it perfect for breakfast, brunch, or dessert. Serve it warm with coffee, tea, or a drizzle of honey for an irresistible homemade treat.

Ingredients

For the Dough

• 3¼ cups (400g) all-purpose flour
• 2¼ tsp (7g) instant yeast
• ¼ cup (50g) sugar
• 1 tsp salt
• 2 large eggs
• ½ cup (120ml) warm milk
• ¼ cup (60g) unsalted butter, softened
• 1 tsp vanilla extract

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Egg Wash

• 1 egg
• 1 tbsp milk

Instructions

1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. Add the eggs, warm milk, vanilla, and softened butter. Knead for 8–10 minutes until the dough becomes smooth, soft, and elastic.
3. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1½–2 hours or until doubled in size.
4. While the dough rises, prepare the filling by beating together the cream cheese, sugar, egg yolk, vanilla, and cornstarch until smooth and creamy.
5. Punch down the risen dough and roll it into a rectangle approximately 10×14 inches.
6. Spread the cream cheese filling evenly down the center, leaving a 1-inch border around the edges.
7. Fold the dough over the filling and seal all edges tightly. Place the loaf seam-side down into a greased 9×5-inch loaf pan.
8. Cover and allow the dough to rise again for 35–45 minutes until puffy.
9. Brush the top with the egg wash and use a sharp knife to make a shallow slit along the center.
10. Bake in a preheated 350°F (175°C) oven for 35–40 minutes, or until deep golden brown and the internal temperature reaches about 190°F (88°C).
11. If the loaf browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
12. Cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool for at least 20 minutes before slicing so the filling can set slightly.

Tips & Notes

• Use full-fat cream cheese for the richest filling.
• Make sure all ingredients are at room temperature.
• Don’t overfill the loaf, or the filling may leak during baking.
• Store leftovers in the refrigerator for up to 4 days.
• Warm slices in the microwave for 10–15 seconds before serving.
• This loaf can be frozen for up to 2 months. Wrap tightly before freezing.

Serving Suggestions

• Dust with powdered sugar.
• Drizzle with honey or maple syrup.
• Serve with fresh berries.
• Pair with coffee, cappuccino, or hot tea.

Q&A

Can I use active dry yeast?
Yes. Dissolve it in the warm milk with a teaspoon of sugar for 5–10 minutes before mixing.

Can I add fruit?
Absolutely! Blueberries, strawberries, or raspberry jam pair wonderfully with the cream cheese filling.

Why did my filling leak out?
The dough may not have been sealed tightly enough, or it may have been overfilled.

Servings

10 slices

Nutrition (Approx. Per Slice)

• Calories: 340
• Protein: 8g
• Carbohydrates: 40g
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 240mg
• Fiber: 1g
• Sugar: 10g