breakfast blogger

Here’s a cute little breakfast idea, perfect for the summer months because the bulk of the work can be done ahead of time, keeping you from spending too much time over a hot oven on a hot day.

These can also be served as desserts, though they were originally created as breakfast treats, inspired by danishes and sweetbreads made by my mom every spring and summer.

I call them Strawberry cream cheese breadlets, because the texture of the bun underneath is much closer to bread than a muffin or a biscuit. They’re sweet with a solid base, light but filling. In short, they’re delicious.

So, here’s how you make them!

For the breadlet base, I used a pretty generic white bread recipe similar to this one. I’ll normally use about half of the dough for the breadlets, and freeze the rest before the second rise.
The cream cheese filling is easy to make, just add 3 tablespoons granulated sugar and 1 teaspoon vanilla extract to a full cup of cream cheese. Mix well.

After the second rise, roll the dough out flat (under an inch thick, but not too thin) and use a 3″ round cookie/biscuit cutter for each breadlet. Before the dough begins to rise again, take one tablespoon of the cream cheese mixture and spoon it into the center of the dough, using the back of a greased teaspoon, press an indent into the cream cheese, where you’ll place a teaspoon of strawberry jam or preserves. Allow the dough to sit and rest for about 10 minutes before baking.

Bake for 8-10 minutes, or until the dough is fully cooked and slightly golden.

Allow to cool before serving. You can cover them loosely with cling film and refrigerate them up to 3 days at this point.

To serve-

For an added touch, take a small clean strawberry, slice off the top and place it point side up in the center of the cream cheese once the breadlets have cooled completely. Drizzle a bit of agave nectar over the top and/or sprinkle with a tiny bit of sugar.

Eat, and enjoy!

-A.

p.s. Of course, you could use any seasonal fruit for this. Just make sure you coordinate the flavour of jam to be compatible with the flavour of fruit you use!

This entry was posted on Monday, June 18th, 2007 at 11:33 am and is filed under Breakfasts, Muffin's Recipes, Muffin's Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.