VITALive beautiful healthy life
VITA Spiced Apple Cheesecake Buns
Protein-rich cakes

VITA Spiced Apple Cheesecake Buns

Soft spelt buns filled with vanilla protein cream cheese, cinnamon apple filling, and a light cinnamon crumble — finished with a warm caramel drizzle. Only 185 kcal and 10g protein per bun.

Protein

10g

Calories

185 kcal

Prep Time

30 min

Servings

10

Ingredients

  • •20 g spelt flour (tangzhong)
  • •100 ml unsweetened soy milk (tangzhong)
  • •280 g spelt flour
  • •20 g vanilla whey protein powder
  • •6 g instant dry yeast
  • •80 ml warm unsweetened soy milk
  • •1 large egg
  • •25 g light butter, softened
  • •25 g allulose (or Monk Fruit / Stevia)
  • •½ tsp salt
  • •200 g light cream cheese, 5%
  • •150 g Greek protein yogurt, 0–2%
  • •20 g vanilla whey protein powder
  • •20 g allulose
  • •1 tsp vanilla extract
  • •250 g apple, diced into small cubes
  • •20 g allulose
  • •1 tsp cinnamon
  • •1 tsp lemon juice
  • •5 g cornstarch
  • •15 ml water
  • •30 g spelt flour (crumble)
  • •15 g almond flour
  • •15 g light butter, softened
  • •15 g allulose
  • •½ tsp cinnamon
  • •30 g allulose (caramel)
  • •30 ml unsweetened soy milk
  • •5 g light butter
  • •Pinch of sea salt

Instructions

  1. 1Tangzhong: whisk 20 g spelt flour with 100 ml soy milk in a small saucepan. Cook over low-medium heat, stirring continuously, until a thick paste forms. Remove from heat and cool for 10 minutes.
  2. 2Dough: combine 280 g spelt flour, protein powder, yeast, allulose, and salt. Add the cooled tangzhong, warm soy milk, and egg. Knead for 5 minutes. Add the softened butter and knead another 6–8 minutes until smooth and elastic. Cover and rise for 45–60 minutes until visibly puffy.
  3. 3Apple filling: cook apple, allulose, cinnamon, and lemon juice in a saucepan for 4–5 minutes. Mix cornstarch with 15 ml water, stir into the apples and cook 1 more minute until glossy and thick. Cool completely.
  4. 4Cream cheese filling: mix cream cheese, Greek yogurt, protein powder, allulose, and vanilla until smooth.
  5. 5Crumble: rub together spelt flour, almond flour, butter, allulose, and cinnamon until coarse crumbs form.
  6. 6Shape: divide the dough into 10 equal pieces (~60 g each). Shape into balls and place on a parchment-lined baking tray. Cover and let rise for 20–25 minutes. Press a wide, deep well into the center of each bun.
  7. 7Fill: spoon ~35 g cream cheese filling into each well, then top with ~25 g apple filling. Sprinkle ~7 g crumble around the edges.
  8. 8Bake at 180 °C / 356 °F for 16–18 minutes, until the edges are lightly golden. Do not overbake.
  9. 9Caramel drizzle: heat allulose in a small saucepan until it turns golden. Carefully stir in soy milk, butter, and sea salt. Simmer briefly until smooth and lightly thickened. Drizzle sparingly over the warm buns.

VITA Tips

  • ✦The tangzhong (cooked flour paste) is the secret to a soft, pillowy dough that stays moist.
  • ✦Do not overbake — the buns continue to set as they cool.
  • ✦The caramel drizzle is light and optional, but adds a beautiful finish.