Brioche (with photo)

[farfallina]

Brioche dough
130g milk
20g honey
15g fresh yeast
500g bread flour
3 eggs (each approx 55-60g)
30g extra virgin olive oil
5g salt


Bechamel
300g whole milk
30g flour
15g butter
Salt, nutmeg, black pepper


Filling
40g butter
1 clove of garlic
200g frozen peas
50g water
100g prosciutto crudo or bacon, bresaola etc
250g caciocavallo cheese, chopped roughly
1 egg yolk
Salt


For the top
1 egg yolk
2 tsp milk
Salt
Sesame, nigella vb seeds


    * Warm milk and honey for 1 minute at 37ºC on Speed 2
    * Add yeast and mix for 4 seconds on Speed 4
    * Sift in flour. Add eggs, oil and salt. Knead for 4 minutes
    * Transfer it into a big bowl, cover with plastic film and let it rise like 1 - 1.5 h.


    * For bechamel sauce put all the ingredients in TM Bowl and cook for 8 minutes at 90ºC on Speed 4. Set aside and let it cool


    * Put butter and garlic in TM Bowl. Cook for 3 minutes at 90ºC on Speed 1
    * Add peas and water. Cook for 15 minutes at 100ºC on Reverse / Soft Speed. Adjust the salt. Let it cool


    * Chop cheese for 10 seconds on Speed 6


    * Roll out 2/3 of the dough over some baking paper with rolling pin. Place it in a 24cm diameter baking tin in a way that the dough slightly exceeds the sides of the tin as in the picture
    * Cover with bacon slices
    * Spread 1/2 of the peas over bacon slices
    * Mix the remaining peas with bechamel sauce, egg yolk and cheese and spread the filling.
    * Beat egg yolk with 2tsp of milk and very little salt.
    * Fold the exceeding dough as in the picture. Brush the folded sides with beaten egg yolk (save some of beaten egg yolk for later)
    * Roll out the remaining 1/3 of the dough with a rolling pin and place it on the top
    * Let it rise around 1 hour
    * Brush with the remaining beaten egg yolk, sprinkle with some sesame, nigella seeds
    * Bake in preheated oven at 180ºC for 40-45 minutes
    * Let it cool
    * Serve tepid or cold

Enjoy...


Note: The original recipe uses fresh peas
 

It's adapted with some changes from the recipe called Brioche Morbida con Caciocavallo, Prosciutto Crudo e Pisellini Freschi in the book named Tutta la Bontà del Pane written by Sara Papa


Photos: http://thermomixtarifdefterim.blogspot.com/2011/02/brioche.html

[helsbels]

Wow!  I'd love to try this! Think I'll have to wait for a day when the kids are at Granma's though 

[farfallina]

When you try it you can take a picture for us helsbels

I must say it is really delicious