Milk heat, add, salt, sugar, oil and yeast. Mix well. Add the flour and knead the dough.

Leave the dough in a warm place until it increases in volume by 2 times. Divide the dough in 4 pieces.

Roll each piece out into a rectangle (I have oval always work))) and cut into serving squares. The size you choose, I make approximately 15x15 cm. Each box to deploy as a diamond tip up and make the cuts as in the photo, in the upper corners. Your favorite stuffing (my apricots and raisins) spread on the bottom of the diamond.

Side angle bend on the stuffing, and begin to fold the brioche loaf from the bottom (where the filling is), reaching the slits.

Rolls put on a baking tray, covered with baking paper or silicone Mat. Leave the loaf in the proofing for 20 minutes. Grease the buns with milk and send in the oven at 200 degrees. until tender.