Savoury brioche buns with feta and blue cheese

These buns are so handy as you can make the dough the evening before. Then it’s just a matter of putting them together just before you want to eat them, hot from the oven - perfect for a quick breakfast or morning tea snack!

By Nici Wickes
  • 40 mins preparation plus overnight standing and rising
  • 20 mins cooking
  • Serves 6 - 8
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  • 65 g butter
  • 1/2 cup milk
  • 1 tsp sugar
  • 1 heaped tsp yeast
  • 2 eggs, lightly beaten
  • 250 g flour
  • 10 large leaves of silverbeet, stalks removed
  • 2 roasted capsicums (store-bought is fine)
  • 120 g feta
  • 2 tbsp blue-vein cheese
  • 1 tbsp butter, melted
  • Egg and milk, for egg wash


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Preheat oven to 180°C on fan-bake. Cook buns for 20 minutes or until golden brown and the bottoms are cooked.
  • 6
    Serve warm or cold, with or without extra butter.


You can vary the filling by adding sun-dried tomatoes, crumbled bacon or a little of your favourite chutney.

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