3 cups flour
1½ tsp yeast
¼ cup sugar
75g soft butter, chopped
½ cup warm milk
½ tsp vanilla essence
Place all the ingredients in your bread machine and turn it on to the dough cycle.
If you don’t have a bread machine put everything in your food mixer with the dough attachment. Beat until the dough comes together and away from the side of the bowl. Continue to beat or knead for another 3-5 minutes.
Place the dough in a bowl and cover with plastic wrap and allow to prove in a warm place. You want it to double in size. If you place it in the fridge it will do this slowly overnight and be ready for you to create some great breakfast treats.
Divide your risen dough into 8 and roll these into balls. On a floured bench roll these into rounds and place on lined oven trays. Brush the edges of each round with water and fold in approximately 1cm to form a border. Cover with a damp tea towel or plastic wrap and allow to prove again in a warm, draught free spot for ½ an hour.
Meanwhile beat equal quantities of soft cream cheese and lemon curd together (I used CuisineScene’s Lemon and Passionfruit Curd). Fill each round with a couple of spoonfuls of curd mix and then scatter over berries (I used blueberries). Brush the edges again with water and the sprinkle with sugar.
Bake in a 180°C oven for 15-20 minutes.
Alternatively roll the brioche dough out into a rectangle. Spread with crème patisserie and chopped dark chocolate (or dried apricots). Roll the dough into a log and then cut into 3cm pieces. Place these into a lined jumbo muffin tin and allow to prove and double in size. Brush with water and dust with sugar before baking.