for 20 pieces

Brioche dough

220 g	white flour
1 tsp	salt
25 g	sugar
½ parcel	dry yeast (3.5 g)
1 ½ tbsp	milk
2	eggs
80 g	butter, cut into pieces
1	egg, beaten

To fill

200 g	double cream cheese
100 g	smoked salmon in slices, torn into pieces
½	cucumber, thinly sliced
¼ bunch	dill, torn

How it's done

Brioche dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk and eggs, knead for approx. 10 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 10 mins. Cover the dough and leave to rise for approx. 1 hr., then leave to rise in the fridge for approx. 8 hrs. or overnight. Divide the dough into 20 portions, shape into balls, flatten a little and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 1 hr., brush with egg.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.

To fill

Slice the brioche buns crosswise, fill with cream cheese, cucumber, dill and salmon.

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