The Kitchen Table Cafe, Napier Lemon Curd and Cream Cheese Brioche


Lemon Curd and Cream Cheese Brioche

125g butter
2 cups milk
3 tsp dry yeast
½ cup sugar
6 cups flour
1 tsp salt
Lemon Curd
Cream cheese


1. Melt butter and add milk – needs to be at “blood” temp – then add sugar and yeast. Leave mixture for 10 mins to activate yeast. Mix wet ingredients into dry ingredients and knead until dough is shiny and will spring back from touch.

2. Place in a bowl, cover and let it prove until doubled in size – somewhere nice and warm – we love the top of the coffee machine! If not required immediately, dough can be refrigerated overnight – but needs to be brought back to room temp before shaping!

3. Roll out dough and slather with mix of cream cheese and lemon curd (more or less, according to taste). Place in muffin tins lined with baking paper and place in a warm spot to prove for a second time, until doubled in size again, then place in 200deg oven for 10-15 mins or until cooked through.

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