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

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

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

Fot the top
1 egg yolk
2 tsp milk
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


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