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Savory Brioche Wreath

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Savory Brioche Wreath
Image: Ivana Krasteva-Pieroni
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Preparation
35 min.
Cooking
30 min.
Тotal
65 min.
Servings
4
"In addition to being tasty, a dish should also be beautiful and an example of this is this savory brioche wreath - here is how to prepare it"

Ingredients

  • for the dough
  • white flour - 5.3 oz (150 g)
  • fine wheat semolina - 5.3 oz (150 g)
  • milk - 2/3 cup (150 ml)
  • water - 3 1/3 tbsp (50 ml)
  • butter - 1.1 oz (30 g)
  • salt - 1 tsp.
  • sugar - 1 tsp.
  • yeast - 0.5 oz (15 g) cube
  • for the stuffing
  • salami - 5.3 oz (150 g)
  • white cheese - 5.3 oz (150 g)
  • for spreading
  • egg yolks - 1 pc.
  • milk - 2 tbsp.
  • olive oil - 1 tbsp.
  • sesame seeds - 0.7 oz (20 g)
measures

How to make

In a large bowl, mix the white flour with the wheat semolina. Add the sugar, salt, crushed yeast, warmed milk with the water.

Knead a soft dough. While kneading, add the softened butter little by little. Form the well kneaded dough into a ball, put it in a bowl, pour a few drops of olive oil over it.

Cover the bowl with a piece of cling film and a towel. Leave the dough in a warm place, until it doubles in size.

Pour the risen dough onto a floured surface. Roll it out into a large rectangle.

Sprinkle it with the crumbled white cheese and diced salami.

Roll up the rectangle into a roll. With a sharp knife, cut the roll into two equal parts lengthwise.

Twist the two rolls and shape them into a wreath. Tuck the ends well.

Transfer the resulting wreath into a baking paper lined tray. Beat the yolk with two tablespoons of milk and one tablespoon of olive oil with a fork. Spread the brioche.

Sprinkle it generously with sesame seeds.

Bake the brioche wreath at 360°F (180°C) in a preheated oven with a fan, until it is nicely browned.

Take out the baked pastry, cover it with a towel for 5 minutes and cool it on a wire rack.

Enjoy!

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