Mountainberry buns

From my summer sandwich series, “simple summer sandwiches”, and one of my most favorite sandwich combo’s. The recipe is so rewarding, perfect for lunches, picnics and parties!

Brioche bun recipe

Servings: 9

Time: 3 hours total

Prep & storage: Best eaten within 2 days. Covered airtight, in plastic bags.

Notes: This recipe can be made with any berries, and works really well too with fresh plums, apricots and peaches!

Ingredients:

175 ml milk

50 g sugar

5 g salt

100 g butter

2 eggs + 1 for brushing

25 g fresh yeast or 8 g dry yeast

500 g all purpose flour

Instructions:

1. Warm up the milk till it’s lukewarm. Add the warm milk into your bowl attached to a stand mixer. (If you don’t have a stand mixer use your hands).

2. Add the egg, yeast, sugar and stirr till dissolved.

3. Add in your flour and mix on low to medium speed for 3-5 minutes before adding the salt and butter and mix on high speed for 5-6 more minutes.

4. Grease a bowl and form the dough into a ball and place into the greased bowl. Cover with plastic foil.

5. Let it proof for 1-2 hours (warm spot) make sure it doubles in size.

Vanilla cheesecake filling

Ingredients:

200 g creamcheese

1 egg

1 tbsp vanilla paste or 1 vanilla pod

30 g sugar

Instructions:

1. Whisk everything together in a bowl.#

400 g mixed frozen berries

Biscuit crumble:

Combine the following ingrediens:

30 g melted butter

150 g crushed digestive biscuits

Assembling:

1. When the dough has proofed for 1 hour dust your hands with some flour and roll the dough into small (70-80 g balls) depending on how many buns you want.

2. Place them in a oven tray with parchment paper attached and let them proof again for 40 minutes.

3. Press a hole down in the middle of the balls with your hands and brush them with egg wash. Fill them with your cheesecake filling and berries. Add crumble.

4. Bake at 180 C. (Fan) for 15-18 minutes (or until golden.)