Brioche

TÜRKÇE İÇİN TIKLAYIN

  
Brioche dough
130g milk
20g honey
15g fresh yeast
500g bread flour
3 eggs (each approx 60g)
30g extra virgin olive oil
5g salt


Bechamel
300g whole milk
30g flour
15g butter
Salt, nutmeg, black pepper


Filling
40g butter
1 clove of garlic
200g frozen peas
50g water
100g prosciutto crudo or bacon, bresaola etc
250g caciocavallo cheese, chopped roughly
1 egg yolk
Salt


Fot the top
1 egg yolk
2 tsp milk
Salt
Sesame, nigella vb seeds

• Warm milk and honey for 1 minute at 37ºC on Speed 2
• Add yeast and mix for 4 seconds on Speed 4
• Sift in flour. Add eggs, oil and salt. Knead for 4 minutes
• Transfer it into a big bowl, cover with plastic film and let it rise like 1 - 1.5 h.

• For bechamel sauce put all the ingredients in TM Bowl and cook for 8 minutes at 90ºC on Speed 4. Set aside and let it cool

• Put butter and garlic in TM Bowl. Cook for 3 minutes at 90ºC on Speed 1
• Add peas and water. Cook for 15 minutes at 100ºC on Reverse / Soft Speed. Adjust the salt. Let it cool

• Chop cheese for 10 seconds on Speed 6

• Roll out 2/3 of the dough over some baking paper with rolling pin. Place it in a 24cm diameter baking tin in a way that the dough slightly exceeds the sides of the tin as in the picture
• Cover with bacon slices

  

• Spread 1/2 of the peas over bacon slices

• Mix the remaining peas with bechamel sauce, egg yolk and cheese and spread the filling.

• Beat egg yolk with 2tsp of milk and very little salt.
• Fold the exceeding dough as in the picture. Brush the folded sides with beaten egg yolk (save some of beaten egg yolk for later)

• Roll out the remaining 1/3 of the dough with a rolling pin and place it on the top
• Let it rise around 1 hour
• Brush with the remaining beaten egg yolk, sprinkle with some sesame, nigella seeds
• Bake in preheated oven at 180ºC for 40-45 minutes
• Let it cool
• Serve tepid or cold

Afiyet olsun...

Note: The original recipe uses fresh peas
 

It's adapted with some changes from the recipe called Brioche Morbida con Caciocavallo, Prosciutto Crudo e Pisellini Freschi in the book named Tutta la Bontà del Pane written by Sara Papa