15g fresh yeast
70g warm milk
500g strong flour
8g gluten flour
30g caster sugar
Dissolve the yeast with the warm milk.
Add the warmed milk and yeast to the flour and eggs. Develop the dough for 8 minutes.
Once the dough has fully developed add the sugar and salt. Then add the butter gradually and continue mixing until you have developed a smooth, clear elastic dough.
Place the dough in a lightly oiled bowl and cover with cling film. Allow the dough to prove for 2 hours in a warm place.
Knock back the dough.
Place the dough back into the bowl and cover with cling film. Place it in the refrigerator for 2 hours.
Remove the dough from the bowl and roll out into a rectangle shape to a thickness of 5mm. Cut the rolled dough into 12 even squares.
Pipe some Barker's Lemon & Passionfruit Fruit Silk® and the Lemon & Passionfruit Cream Cheese Filling mixture into the centre of each square. Fold up the corners and place into muffin tins.
Place into the prover to allow the dough to rise for approximately 30 minutes.
Bake at 180ºC for approximately 15 minutes.
Remove the baked brioche from the tins and place onto a cooling rack. Either dust the top of each brioche with icing sugar or glaze with an icing.
Lemon & Passionfruit Cream Cheese Filling
180g cream cheese
35g Barker's Lemon & Passionfruit Fruit Silk®
Soften the cream cheese and whisk until smooth.
Then whisk in the Barker's Lemon & Passionfruit Fruit Silk® until smooth.