Raspberry and white chocolate brioche

Melt the butter in a small saucepan, then add the milk. Heat until just on the warm side of tepid. Remove and add sugar and yeast. Cover and leave to froth for 10-15 minutes.

Lightly beat the eggs in a large bowl. Pour in the yeast/milk mixture and combine. Add the flour and stir continuously for about 5 minutes with a sturdy spoon. Cover and place in the fridge overnight.

The next morning, grease a 12-hole muffin tin and line the bottom of each with a small square of baking paper.

Gently tip the dough onto a lightly-floured bench and press or roll to a 24-20cm rectangle. Spread over the custard, then evenly sprinkle over the raspberries and chocolate. Roll tightly from the long side. With a sharp knife, cut into 10-12 brioche, placing each cut-side up in the muffin tin. Leave to rise in a warm place until puffed up – about 30-45 minutes.

Preheat oven to 180oC fan bake. Brush the puffed up brioche with egg and milk wash, then bake for 16-20 minutes or until golden brown and the bottoms are cooked.

Serve warm or cold and dusted with icing sugar or white chocolate that's been roughly chopped.