| Serves: Up to 8 people | Preparation time: 5 minutes | Cooking time: 15-20 minutes |
200ml whole milk
55g butter
450g strong bread flour
7g instant yeast
70g caster sugar
1 pinch of salt
1 egg (medium, beaten)
300g fresh fruit (mixture of raspberries, cherries [pitted] and blueberries)
150g icing sugar
110g curd cheese or cottage cheese
110g ricotta cheese
40g caster sugar
1 egg (beaten), to glaze
1 - Warm the milk and butter in a pan. Do not boil, just apply enough heat to melt the butter.
2 - Attach the 7L mixer bowl to your Titanium Chef Baker XL and fit the spiral dough tool.
3 - Using the integrated weighing feature, weigh the dry ingredients into the mixer bowl, and add the egg.
4 - Start the machine on Min speed, gradually add ¾ of the warm milk and increase to speed 1 until a dough is formed, after approx 2 minutes. You may need to add more of the warm milk if the mixture is too dry.
5 - Continue to mix on speed 1 for 6-8 minutes.
6 - Transfer the dough into a lightly greased mixing bowl. Cover and leave to rest in a warm place for 1 hour, or until the dough has doubled in size.
7 - Line 2 baking trays and pre-heat the oven to 180°C / 350°F / Gas 4.
8 - Tip the dough onto a lightly floured surface and divide into 8 equal balls. Flatten each ball into a disc about 9 cm in diameter and put onto the trays.
9 - Cover and put back in a warm place to prove for a further 45 minutes.
10 - In a separate bowl, sprinkle the icing sugar over the fruit. Stir gently to ensure the berries stay whole and leave to one side to allow the fruit to break down and soften.
11 - Next, fit the 5L mixer bowl, and fit the Creaming beater. Add the curd or cottage cheese and ricotta into the mixer bowl and then sieve in the remaining 40g caster sugar.
12 - Start the machine on speed 1, then increase to speed 3 for 30 seconds, or until combined.
13 - Once the dough has rested, form a hollow in the centre of each disk by pressing a glass onto it. Fill the hollow with the cheese filling and glaze the dough with the remaining egg.
14 - Bake for 15-20 mins until the buns are golden.
15 - Once completely cool, top the buns with the fruit toppings, with as little juice from the fruit as possible.