Brioche - Sweet and Savoury

It's been a long time since I made these but after hearing someone retell a story about staying with us and the brioche I made, I thought it might be time to give this one another go.
The recipe is simple and I used the dough for both the sweet and the savoury version. The dough was made in the bread maker and then the completed brioche given time to rise in the oven. The rose during baking too.
They probably could have been glazed to make them look better but the still tasted great. They are best eaten in the day they are baked (straight out of the oven was pretty good) but are ok the next day warmed a little bit.

Brioche Dough
1 cup milk
3 tbs melted butter
2 eggs - plus enough milk to make 1/2 a cup
4 1/4 cups of high grade flour
1 tbs sugar
2 tsp yeast

Make dough in bread maker on dough setting.
Divide dough in half (if making half sweet, half savoury) and roll the dough out to roughly a 15cm by 30 cm rectangle.
Spread filling over the dough.
Roll dough up in a spiral to form a long sausage.
Slice into brioche slices (about 10 cm)
Place slices on tray covered in baking paper with space between ti allow for rising.
Bake at 200 degrees C for about 15 minutes

Sweet filling ideas

• chopped white chocolate and frozen (or fresh) raspberries
• brown sugar (or coconut sugar) and cinnamon
• chopped dark chocolate and raisin

Savoury filling ideas

• pesto, finely chopped mushroom, capsicum and cheese
• cheese, bacon
• cheese and pineapple
• sundried tomato and feta cheese