Soft brioche: very soft and fragrant!

Whisk together the warm milk, sugar, yeast, egg and cream cheese.
Add the flour and salt. Knead the dough until smooth.
Knead the softened butter into the dough and let it rest for 2 hours, or until doubled in size.
Cut the dough into 12 pieces and roll each into a ball.
Flatten each ball of dough and spoon a dollop of custard inside. Pinch the edges together.
Set the balls aside for 30 minutes.
Roll out each ball slightly and place in the round tin, overlapping them.
Set aside for 1 hour, then bake at 160°C/320°F for 30 minutes.

Brush with butter before serving