Cream Cheese Brioche
During the weekend I tried a recipe for brioche that comes from a mix of different recipes given by friends and found online. I added cream cheese to the dough with the idea of making it fluffier. I really wasn't sure about the result...I had never made brioche before...but the result was suuuuper good. Don't expect anything suuuuper sweet as American stuff usually have. And don't expect them to taste like cheesecake. They are more like a sweetish bread....which make them perfect for both breakfast and a snack. Here is the recipe, but you can find it also on my blog http://caffeiiina.blogspot.com 
Sorry but i still have to figure out how to upload a pic in this section.
Cream Cheese Brioches
yields 14-15 small brioches
170 gr (6 oz) all purpose flour
50 gr (1.75 oz) sugar
70 gr (2.5 oz) cream cheese
15 gr (0.5 oz) melted butter
50 ml (1.7 fl oz) warm milk + 3 or 4 extra tbsp for brushing
5 gr (1 tsp) sugar
7 gr (1 and 1/2 tsp) instant yeast
few drops of vanilla extract
Dissolve the yeast in some of the milk, together with one teaspoon of sugar. In a medium bowl, mix all ingredients with the dissolved yeast and the remaining milk until the dough is homogeneus. Don't get scared if the dough seems to be a bit too fluffly as long as it stays compact.
Place the dough in a clean bowl, cover with a kitchen towel and let rise in a warm place until doubled in volume (at least 2 hours).
Roll out the dough onto a floured surface into a 10-12inch square then roll. Using a string cut into 1/2inch thick piece. Place them onto the baking sheet covered with baking paper, cover and let rise until doubled volume.
Brush the risen dough with a mixture made of 3-4 tbsp of milk and just a few drops of vanilla extract.
Bake for 20 minutes maximum or until lightly golden brown. (make sure not to overbake them as I almost did!)
Let cool on a rack. Serve them plain or with some butter or jam.