12/13/2014

Cheese and pesto Brioche

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The very first time I ate Brioche was In France.
The brioche was filled with chocolate chips and was sublime.
Ever since I tried making Brioche at home and found out, that if you want to make Brioche at home, you should always try a recipe of a french person.
The Brioche I've made is from this blog, and it is so rich and good.
I always have trouble making doughs at home, because I don't have a stand mixer, but every dough recipe I tried so far from that blog works well.
No stand mixer, no hand mixer, just your very own hands, okay and a spoon :-)
I've decided to fill the dough with an olives and tomato pesto spread and grated cheese.
This Brioche is so rich and so tasty and you should definitely give it a try.

brioche slice

 
rolling brioche doughfolding brioche
step by step brioche
brioche
cheese and pesto brioche
Tortelini brioce
brioche with pesto sauce


Ingredients: 
550 gram (19.4 OZ) flour
70 gram (2.469 OZ) powdered sugar
10 gram (0.352 OZ) dry yeast
2 eggs
100 gram (3.527 OZ) butter, melted
200ml (6.762 fluid ounce) milk
1/2 tsp. salt

Egg wash :
1 egg yolk
20ml / 0.676 oz. milk 
 
Filling:
Shneider's Olives and tomato pesto spread or a pizza sauce
Any favored grated cheese
 
Preparation:
Mix together the sugar, flour and salt. 
Add the yeast and mix well.
Mix the melted butter, eggs and milk.
Make a well in the center of the dry ingredients and pour the liquid mixture to the center.
Start combining the dry ingredients to the liquid mixture with a spoon.
And when it's hard to mix with a spoon. start kneading by hand for 10 minutes.
Let the dough rise until it doubles its volume.
Then divide the dough to couple of batches, in order to make it easier to roll it.
Roll out the dough and cut it into 7cm/2.75 Inch circles.
Spread with the pesto and grate cheese and then fold into two and then again into two and 
place it in a round greased pan, with the opened side up.
Brush the dough with the egg wash mixture and cover with a towel and let rise for 30 minutes.
Preheat oven to 170C/338F.
Brush again with the egg wash and bake for 25-30 minutes. 

*I've filled a 26cm round pan, but it didn't fill the entire pan, so I've later moved some of
the ones in the circumference to the middle (as you can see in the picture above).
 
pizza brioche
cheese pesto brioche