MAKES 12 // PREP TIME 40 MINS // COOK 25 MINS (PLUS PROVING)
“Cheesecake for breakfast is always a good idea. For a different topping try a slice of Brillat-Savarin and some mustard fruits along with the crumble.” Pictured p120.
100 gm (⅔ cup) plain flour
100 gm brown sugar
100 gm butter, diced
225 gm (1½ cups) frozen blackberries or raspberries
5 gm (1 tsp) dried yeast 35 gm caster sugar
400 gm (2⅔ cups) plain flour 15 gm milk powder
60 gm butter, melted
1 egg, lightly whisked
CREAM CHEESE FILLING
330 gm cream cheese, softened 45 gm butter, softened
1½ tbsp caster sugar, to taste 3 large egg yolks
⅔ tsp cornflour
½ tsp vanilla extract
1 For bun dough, combine yeast, 1 tsp caster sugar and 100ml warm water in a small jug and leave in a warm place until foamy (5-10 minutes). Mix flour, milk powder, remaining sugar and 1 tsp salt on low in an electric mixer fitted with a dough hook, then add yeast mixture, egg and butter and mix to a smooth dough (5-6 minutes). Place in a bowl and prove until doubled in size (30-40 minutes).
2 For cream cheese filling, beat ingredients in an electric mixer fitted with a paddle until smooth.
3 To make a crumble topping, combine flour, sugar and butter in a bowl and rub together until mixture resembles coarse breadcrumbs.
4 Preheat oven to 170°C, and butter twelve 10cm-diameter pie tins. Roll out dough on a lightly floured bench to a 30cm square. Spread three-quarters of the cream cheese mixture over and roll up and away from you to form a log, cut into 12 even pieces and place in tins. Top with remaining cream cheese, berries and a little crumble and bake until golden brown (25 minutes). Serve warm. Breakfast buns are best eaten on the day they’re made. ●
Savarins Black Tie bowl (with black rim), Paris bowl (white rim) and Black Tie dinner plate all from MH Ceramics. All other props stylist’s own. Stockists p182.