Italian
Savory Brioche
by Casa Pappagallo · 705K subscribers on YouTube
A soft, irresistible homemade savory brioche filled with your choice of cheese and cured meats. Perfect as a snack or appetizer, this classic recipe is incredibly easy to make.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
12 items- Fresh Brewer's YeastAbout a small piece
- SugarA pinch to activate the yeast
- FlourAll-purpose flour; quantity as needed for the dough
- MilkQuantity enough to form the dough
- OilExtra virgin olive oil or seed oil
- Parmigiano ReggianoGrated; quantity to taste
- EggsBeaten before adding; likely 2–3 eggs
- SaltTo taste
- FontalUse one aged and one fresh variety; cut into small cubes
- Cooked HamCut into small pieces
- SalamiSoft salami, cut into small pieces
- Black PepperA couple of pinches
Method
- Crumble the fresh yeast with a little sugar in a bowl; set aside.
- In the bowl of a stand mixer (or a large bowl if making by hand), combine the flour, milk, oil, grated Parmesan cheese, beaten eggs, and salt.
- Add the dissolved yeast mixture to the bowl and knead until the dough is smooth and elastic.
- While the dough is kneading, prepare the filling: chop the cheese (e.g., fontal, one aged and one fresh) and cured meats (cooked ham, salami).
- Once the dough is well-kneaded and smooth, add the cheese and cured meats in two batches, along with a couple of pinches of black pepper.
- Knead on low speed just until the ingredients are evenly distributed.
- Lightly flour a work surface, turn out the dough, and shape it into a log.
- Grease a 24–26 cm ring mold with butter and flour (or use a release spray). Place the dough log into the mold.
- Cover with plastic wrap and a cloth; let rise until the dough reaches the edge of the mold (about 1.5–2 hours, depending on temperature).
- Preheat the oven to 200°C (static). Bake for about 40 minutes, checking with a toothpick for doneness.
- Remove from the oven and let cool completely before serving.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
