Stuffed Brioche Recipe

Start the day with this rich and tender bread stuffed with ham.


June 2010 | By
Stuffed Brioche Recipe
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at a glance Main Ingredient

Bread

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

June 2010

Have a filling start-of-the-day meal with this rich and tender French bread recipe stuffed with everyone’s breakfast favorite, ham. Yummy will guide you on how to bake this delicious Stuffed Brioche in sixe easy steps.

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.

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.

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