Cut the butter into cubes and leave at room temperature to soften.

Lightly grease a large mixing bowl.

Line the baking trays with parchment paper.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the Dough Tool to the machine.

Add Ingredients 1 (milk, butter) into a medium saucepan.

Heat on a low medium heat until the butter has melted and set aside.

Attach the EasyWarm bowl to the machine.

Add Ingredients 2 (flour, yeast, sugar, salt, egg) into the EasyWarm bowl, fit the splash guard.

With the machine running, gradually transfer the milk to the EasyWarm bowl.

Start the machine on speed Min and gradually increase the speed.

Mix on speed 1 for about 10 minutes until a dough is formed.

Transfer the dough to a lightly greased mixing bowl and cover with a tea towel.

Prove in a warm palce for 1 hour until doubled in size.

Transfer the dough to a lightly floured worksurface.

Divide the dough into 8 equal balls.

Flatten each ball into a disc about 9 cm in diameter.

Place the dough discs onto the baking trays and cover with a tea towel.

Prove for 45 minutes.

Preheat the oven to 180ºC.

Add the first item of Ingredients 3 (mixed fresh fruit) into a clean medium bowl.

Sprinkle with the second item of Ingredients 3 (icing sugar).

Stir gently to ensure the berries stay whole.

Set aside to allow the fruit to break down and soften.

Attach the Mixer bowl to the machine and fit the Creaming Beater.

Add the next 2 items of Ingredients 3 (cottage cheese, ricotta) into the Mixer bowl.

Sift in the next item of Ingredients 3 (caster sugar) to the bowl.

Start the machine on speed 1 and gradually increase speed.

Mix on speed 3 for about 30 seconds until combined.

Form a hollow in the centre of the dough discs by pressing a glass onto it.

Fill the hollow with the cheese filling.

Glaze the dough with the remaining item of Ingredients 3 (egg).

Bake for 20 minutes at 180ºC until golden.

Remove from the oven and let cool completely.

Top the cooled buns with the mixed fruit.

Serve.