Sourdough Cherry Almond Cream Cheese Buns

Skip this step if you already have active sourdough starter ready to use.
In a small bowl or jar, combine the sourdough starter, flour, and water.
Mix until fully combined and no dry flour remains.
Cover loosely and allow to rest at room temperature for 6–10 hours, or until doubled in size, bubbly, and active.
The levain is ready when it has peaked and the surface appears slightly domed or just beginning to flatten.

In the bowl of a stand mixer fitted with the dough hook, combine the active starter, warm milk, flour, eggs, salt, sugar, and vanilla extract.
Mix on low speed until a shaggy dough forms.
With the mixer running, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding more.
Scrape down the sides of the bowl as needed.
Increase the mixer speed to medium-high and knead for 7–10 minutes, or until the dough becomes smooth, elastic, and begins pulling away from the sides of the bowl.
Note: Brioche dough is naturally soft, wet, and sticky. Avoid adding extra flour for the softest texture.

Cover the bowl and allow the dough to ferment at room temperature for 5–8 hours, or up to 10 hours, depending on the temperature of your kitchen and the strength of your starter.
The dough is ready when it has increased in size by about 30–50%, feels puffy, and shows signs of fermentation throughout.
Once fermented, continue directly to shaping or cover and refrigerate overnight for easier handling and enhanced flavor.
In cooler kitchens, expect the rise to take closer to the full 10 hours. Watch the dough rather than the clock.

Line two baking sheets with parchment paper.
Turn the dough onto a lightly floured surface and divide into 10 equal portions, about 95–100 grams each.
Shape each portion into a smooth ball.
Arrange the dough balls on the prepared baking sheets, leaving space between each bun.

Cover loosely with greased plastic wrap or a damp kitchen towel.
Allow the buns to rise until noticeably puffy, about 1–4 hours depending on the temperature of your kitchen.
If the dough was refrigerated overnight, expect the second rise to take closer to 3–4 hours.

Add the frozen cherries and granulated sugar to a medium saucepan over medium heat.
In a small bowl, whisk together the water and cornstarch until completely dissolved.
Pour the cornstarch mixture into the cherries and stir frequently.
Continue cooking until the filling thickens and becomes glossy.
Remove from the heat and allow the filling to cool while preparing the cream cheese filling.

In a medium bowl, beat the softened cream cheese and almond extract until smooth and creamy.
Add the powdered sugar and continue mixing until fully combined and fluffy.
Set aside until ready to use.

Preheat the oven to 350°F (175°C).
Using your fingers or the bottom of a glass, gently press an indentation into the center of each bun.
Spoon approximately 2 tablespoons of the almond cream cheese filling into the center of each bun.
Top with about 3-4 tablespoons of cherry filling.
Whisk together the egg and milk for the egg wash.
Brush the exposed dough around the edges of each bun with the egg wash.
If desired, sprinkle the edges with slivered almonds.

Bake for about 25-30 minutes, or until the buns are golden brown and baked through.
Allow the buns to cool on the baking sheet for 10–15 minutes before adding the icing.

In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth.
Add additional milk as needed until your desired consistency is reached.