Name: Alistair Wise’s breakfast buns
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 12
Ingredients: 100 gm plain flour (⅔ cup); 100 gm brown sugar; 100 gm butter, diced; 225 gm frozen blackberries or raspberries (1½ cups); Bun dough; 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

Alistair Wise’s breakfast buns

Cheesecake for breakfast? A good idea, we say.

Serves 12

Prep

40M

Cook

25M

Total

1H 5M

Skip to Recipe

“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.

Ingredients

100 gm plain flour (⅔ cup)

100 gm brown sugar

100 gm butter, diced

225 gm frozen blackberries or raspberries (1½ cups)

Bun dough

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

Method

Main

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.

Alistair Wise

Styling by Lynsey Fryers

Ingredients

Method

Main

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