Makes 10 Brioche (rolls):
½ cup milk
2T sugar
1T dried yeast
640g flour
2 tsp salt
6 large eggs, at room temperature
250g unsalted butter
500g Ornelle Brie, diced
1 egg yolk mixed with a little water to glaze

Orange-Tomato Jam:
2 large oranges sliced and soaked overnight in water to cover
1kg tomatoes, sliced
1½ cup sugar
1 cup vinegar
½ cup tomato juice

1. Heat milk to room temperature. Pour into bowl of an electric mixer. Stir in sugar and sprinkle over yeast. Leave 7-10 minutes until frothy.

2. Stir in 1 cup of flour and 2 teaspoons of salt. Using a dough hook, beat until smooth. Beat in eggs one at a time, ensuring the mixture is smooth before adding butter. Mix in remaining flour and beat for 2 minutes, or until smooth and elastic.

3. Turn into a buttered bowl and leave to rise at cool room temperature for 5 hours or until doubled in bulk. Punch down and allow to rise in the refrigerator over night.

4. Next day, grease 10 Texan muffin pans. Divide dough into 10 equal portions. Roll two thirds of each portion into circles to fit pans.

5. Fill brioche shell with diced Ornelle Brie. Brush edge of dough with egg wash. Roll out remaining dough to fit tops of pans. Seal edges. Brush with egg wash. Leave at room temperature for 2 hours.

6. Preheat oven to 180°. Bake brioche for 20 minutes or until cooked and golden brown. Cool to room temperature. Serve with a spoonful of orange tomato jam and a salad of mixed leaves.

7. To make jam, drain oranges and discard water. Combine all ingredients in a saucepan. Bring to the boil, stirring occasionally to dissolve sugar. Reduce heat and simmer until reduced and jammy.

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