Imported Brie Buns

These buttery buns with imported Brie and raspberry compote from @dani_inthekitchen are a delicious treat. Enjoy as you would a cheese danish, with tea or coffee in the morning.
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Course Breakfast, Dessert
Cuisine brie, cheese danish, pastry

Ingredients
  

For the buns:

  • ⅔ cup warm milk
  • ¼ cup sugar
  • 1 teaspoon salt
  • 7 tablespoons butter
  • 1 egg + 1 egg for brushing
  • 2 ¼ teaspoons 1 packet dry yeast
  • 2 ¾ cups all-purpose flour

For the raspberry compote:

  • 1 cup raspberry preserves
  • ½ cup fresh or frozen raspberries optional, for texture
  • 1 tablespoon lemon juice
  • 1–2 tablespoons water as needed

Instructions
 

For the buns

  • Warm the milk in a small saucepan and add to the bowl of a stand mixer.
  • Add the egg, yeast and sugar and mix until dissolved.
  • Add the flour and mix for about 3-5 minutes.
  • Add the salt and butter and mix for another 5 minutes.
  • Grease a bowl and cover and let proof for about 1-2 hours or until doubled in size.
  • Once the dough is ready, form small balls and place on a baking sheet. Let them rise for another 30 mins.
  • Use the bottom of a glass to hollow out a section to add your imported Brie cheese and raspberry compote.
  • Bake at 390 for 18-20 minutes or until golden brown and complete.

For the raspberry compote:

  • In a small saucepan over medium heat, combine the raspberry preserves and fresh or frozen raspberries.
  • Add the lemon juice and stir to combine. If the mixture is too thick, add a little water to reach your desired consistency.
  • Bring to a gentle simmer, stirring occasionally, until the fruit softens and the mixture thickens slightly.
  • Remove from heat and let it cool before serving.

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