Break­fast buns


Gourmet Traveller (Australia) - - Food -

“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


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.

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