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