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
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.
3 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.
5 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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