Savoury brioche buns with feta and blue cheese

In a pot, melt the butter, then add the milk and heat to tepid. Remove from the stove and add the sugar and yeast. Cover and leave to froth – about 10-15 minutes. Pour in the eggs and transfer this liquid to a bowl. Add the flour and stir for about 5 minutes – it’s a wet but stiff dough and you’ll need a strong hand and wooden spoon. Cover with a plastic bag and place in the fridge overnight.

The next morning, make the filling. Cook the silverbeet until just wilted, then thoroughly drain and roughly chop. Slice the peppers. Mix together the cheeses and melted butter.

Tip the dough onto a lightly-floured sheet of baking paper and roll out to approximately 24cm x 20cm. Spread the cheese mix, silverbeet and capsicums evenly over the surface, then roll tightly from the long side. With a sharp knife, cut into 6 or 8 brioche.

Line a greased muffin tin with a square of baking paper and place each brioche cut-side up. Leave to rise in a warm place for about 30 minutes. Brush with a little egg and milk wash.

Preheat oven to 180°C on fan-bake. Cook buns for 20 minutes or until golden brown and the bottoms are cooked.

Serve warm or cold, with or without extra butter.