Challah Cheesecake Buns

1. Prepare the Dough

In a stand mixer bowl, whisk together two large eggs, one egg yolk, ¼ cup of granulated sugar, the melted butter that has cooled, and the milk. Gradually add the flour, instant yeast, and kosher salt into the egg mixture. Knead with the dough hook for about five minutes until smooth and elastic. Transfer to an oiled bowl, cover, and let rise for two hours until doubled in size.

2. Prepare Cheesecake Filling

In a medium bowl, combine the softened cream cheese with ⅓ cup of sugar and vanilla extract. Mix until smooth and creamy.

3. Assemble the Buns

Roll the risen dough out into a large rectangle on a floured counter. Spread the cream cheese mixture over the dough, followed by the raspberry jam. Roll into a spiral from the longer side and cut into 12 segments. Arrange in a 13-by-9-inch baking dish and let rise for 30 minutes.

4. Bake the Buns

Preheat oven to 350°F (175°C). Brush the buns with an egg wash made from one beaten egg mixed with a teaspoon of water, sprinkle with poppy seeds, and bake for about 30 minutes until golden brown and the internal temperature reaches 190°F.

5. Glaze the Buns

If desired, whisk together confectioners’ sugar with lemon juice and drizzle over the warm buns.