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Mar 10, 2011
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Stuffed Brioche

By: Jun Jun de Guzman


Stuffed Brioche

Have a filling start-of-the-day meal with this rich and tender French bread stuffed with everyone’s breakfast favorite, ham.

Other breakfast bread recipes: Danish Puffs, Popovers, Bacon and Cheese Bread, Bacon Drop Biscuits

Yield 14 to 16 rolls
Prep Time
10 hours, including resting time
Baking Time 20 to 25 minutes

 

3/4 tablespoon instant yeast
1 cup fresh milk
5 1/2 to 6 cups all-purpose flour, divided
1/3 cup butter
1/3 cup sugar
1 teaspoon salt
3 eggs, lightly beaten
1 egg yolk 

For the stuffing
1/4 cup finely chopped onions
2 tablespoons butter
2 tablespoons mustard
1 egg
250 grams ham, coarsely chopped

 

1  Dissolve yeast in milk, add 1 1/2 cups flour, and mix thoroughly. Allow to rise in a bowl, covered, for 1 hour.

2  Cream the butter with sugar and salt in another bowl. Add eggs and yolk, then beat in 4 to 4 1/2  cups flour until dough is smooth. Add yeast mixture and beat until smooth again. Knead dough in a bowl for 5 minutes until smooth and elastic.

Transfer dough into a greased bowl and turn dough over. Cover tightly with plastic wrap and allow to rise at room temperature for 2 hours. Punch down dough and return to bowl, cover again with plastic wrap, chill, and allow to rest at least 6 hours or overnight. 

4  Make the stuffing: Cook onions in butter until transparent. Let cool. Add the mustard and egg, and mix well.

Roll brioche dough into an 8x10-inch rectangle and spread the chopped ham, followed by the onion filling. Roll the dough, a la cinnamon roll. Slice the roll into 3/4-inch-thick slices and place on a baking sheet lined with silicone baking mat or parchment paper. Allow to proof until it doubles in size, about 30 to 45 minutes. (Learn how to proof dough here)

6  Bake at 375ºF for 20 to 25 minutes. Cool on a wire rack. Serve or reheat when ready to eat.

 

Photography by At Maculangan | Styling by Angelo Comsti | Food Preparation by Jun Jun de Guzman




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