Breakfast buns

AT A GLANCE

  • Serves 12 people

"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," says Alistair Wise.

  • 100 gm (⅔ cup) plain flour
  • 100 gm brown sugar
  • 100 gm butter, diced
  • 225 gm (1½ cups) frozen blackberries or raspberries
  •  
  • Bun dough
  • 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
01   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).
02   For cream cheese filling, beat ingredients in an electric mixer fitted with a paddle until smooth.
03   To make a crumble topping, combine flour, sugar and butter in a bowl and rub together until mixture resembles coarse breadcrumbs.
04   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.

Topics:

SPRING, DESSERT, BLACKBERRIES, RASPBERRIES

Recipe:

ALISTAIR WISE

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS

FEATURED IN

Sep 2017

Sep 2017

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