3 cups plain flour
1½ teaspoons instant dried yeast
¼ cup caster sugar
½ teaspoon sea salt
80 grams butter, soft but not melted
½ cup warm milk
½ teaspoon vanilla extract
125 grams cream cheese, softened
½ cup sour cream
1 tablespoon icing sugar
finely grated zest 1 lemon
1 teaspoon lemon juice
1/3 cup lemon curd
300 grams frozen mixed berries
1 egg yolk beaten with 1 teaspoon of water (egg wash)
2-3 passionfruit or passionfruit in syrup
2 tablespoons chopped pistachio nuts
Brioche: Put 1½ cups of the flour, the yeast, sugar, salt and butter in the bowl of an electric mixer. Whisk the milk, egg and vanilla together and with the mixer going, pour onto the flour. Beat well then start adding enough of the remaining flour to make a soft and slightly sticky dough that comes away from the side of the bowl. Continue kneading for 3 minutes.
Form the dough into a ball and place in a large, well buttered bowl, turning it to coat. Cover with plastic wrap and refrigerate to rise slowly overnight. If you intend using the brioche dough on the same day that you make it, cover it and leave in a draught-free place until doubled in size.
The next day: Preheat the oven to 180˚C.
Roll the dough into a log and cut into 8 equal pieces about 80 grams each.
Roll each piece into a 14 cm circle and place on a lined baking tray. Brush the edges with water and fold in the edge to make a 1 cm wide border, pressing it to seal. Cover loosely with plastic wrap and leave for 30 minutes.
Filling: Beat the cream cheese until light then beat in the sour cream, icing sugar, lemon zest and juice. Stir in the lemon curd.
Divide the filling between the brioches and top with the berries. Brush the edge of the brioches with egg wash and sprinkle both the berries and the brioches generously with sugar. Bake for 16-18 minutes until golden and puffed. Transfer to a cooling rack.
To serve: Spoon the passionfruit over the warm or just cooled brioches, scatter with the pistachios and dust with icing sugar. Makes 8.