Wake up to a lazy weekend brunch

Brioche rolls with quailÕs eggs

TAKES 1hr, plus proving and cooling MAKES 8 rolls

INGREDIENTS • 7g sachet fast-acting yeast • 1tsp sugar • 100ml lukewarm milk • 2 eggs, whisked • 300g strong white bread flour, plus extra for dusting • 50g butter, softened and cubed, plus extra for greasing FOR THE GLAZE • 1 egg FOR THE FILLING • 12 quail’s eggs • 250g baby spinach leaves, washed and wilted • 3tbsp crème fraîche • 4 pinches of ground nutmeg

To make the dough, put the yeast, sugar, milk and eggs in a mixer fitted with a dough hook. Mix on low for 10sec and high for 10sec, then add the flour and ½tsp salt. Continue beating on high until the dough forms a ball. Add the butter and beat for 1min more until the mixture