Danish Carnival Buns with Cheesecake in 1 Hour

Instructions:

1. Warm the 250ml whole milk to 35°C — lukewarm to the touch. Whisk in the 10g instant yeast and 75g sugar. Let it sit for 5 minutes until a foamy head appears, which proves the yeast is alive and ready to work.
2. In your mixer bowl, combine the 500g bread flour, 2 tsp ground cardamom, and 1 tsp salt. Pour in the yeast mixture and the large egg. Mix on low speed for 2 minutes until a shaggy, cohesive mass forms and no dry flour remains at the bottom.
3. Increase speed to medium low. Add the 100g butter in three stages. Knead for 10-12 minutes. You are done when you can stretch a piece of dough thin enough to see light through it without it tearing.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hours until doubled in volume and bouncy.
5. While the dough rises, whisk together 225g cream cheese, 50g powdered sugar, the egg yolk, 1 tbsp vanilla paste, and 1 tsp cornstarch. Mix until completely smooth and glossy.
6. Punch down the dough to release large gas bubbles. Divide into 12 equal pieces (about 80g each). Roll each piece into a smooth ball, then flatten into a 10cm disc with thin edges and a thicker center.
7. Place a tablespoon of the cheesecake filling in the center of each disc. Bring the edges up and pinch them together tightly. Roll the bun gently in your hands to smooth the seam. Place seam side down on a baking tray.
8. Cover the buns and let them rise for another 30-45 minutes. They should look puffy and feel like marshmallows. Preheat your oven to 190°C during this time.
9. Bake for 15 minutes until the tops are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely.
10. Heat 60ml cream until just simmering, then pour over 100g chopped dark chocolate. Let sit for 2 minutes, then stir until silky. Dip the cooled buns into the ganache and sprinkle with freeze dried raspberries before the chocolate sets.