"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 plain flour (⅔ cup)
- 100 gm brown sugar
- 100 gm butter, diced
- 225 gm frozen blackberries or raspberries (1½ cups)
- 5 gm dried yeast (1 tsp)
- 35 gm caster sugar
- 400 gm plain flour (2⅔ cups)
- 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
- 1For 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).
- 2For cream cheese filling, beat ingredients in an electric mixer fitted with a paddle until smooth.
- 3To make a crumble topping, combine flour, sugar and butter in a bowl and rub together until mixture resembles coarse breadcrumbs.
- 4Preheat 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.