Ham and Cheese Filled Brioche
This pie makes an amazing addition to any special brunch. Brioche is a rich bread that takes a little to make, but you will marvel the results every time.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Breads, Rolls & Biscuits, Savory,
What you need:
- For the dough:
- ½ cup milk
- 4 teaspoons active dry yeast
- 3 ⅓ cups unbleached all-purpose flour
- 4 oz (8 Tbs) Lurpak Unsalted Butter, softened
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 large eggs
- For the filling:
- 3 cups (12 oz) of a mixture of Gruyere and Dofino® Havarti with Dill, cut into half-inch dices
- ¾ cup (4 oz) cooked ham, cut into half-inch dices
- 1 cup green peas
- Egg wash : 1 egg well beaten with a pinch of salt
- Tools:
- One 10-inch spring-form baking pan, buttered
What to do:
Make brioche dough:
- Warm milk in saucepan until lukewarm, about 110°F.
- Transfer milk to small bowl and stir in yeast. Add 1 cup flour and blend smooth. Cover with plastic wrap and set aside.
- Combine butter, sugar, and salt in bowl of a food processor. Pulse to mix. Add eggs and pulse to mix again. Transfer yeast mixture into bowl and pulse to mix again.
- Add remaining flour. Pulse repeatedly until the dough is evenly mixed. Then let processor run for an additional 10 seconds giving dough a final kneading.
- Transfer dough to buttered bowl and cover with plastic wrap; refrigerate for at least 1 hour or overnight.
Prepare filling and finish tart:
- Combine cheeses, ham, and peas; set aside.
- Transfer dough to lightly floured work surface. Pull off two-thirds and slightly flatten it, pressing into a circle. Roll it until approximately 14-inch across. Transfer to baking pan and press it into bottom and sides. Let any extra dough hang over edge of pan.
- Roll remaining dough into a 10-inch circle; set aside.
- Spoon filling into baking pan and spread it out evenly. Brush egg wash on top crust and place it over pan. Trim excess dough to an even 1/2-inch length and then fold it up and over top crust.
- Cover pan with buttered plastic wrap or kitchen towel, set aside in a warm area of the kitchen and let dough rise for 2 hours.
- Preheat oven to 350°F.
- Bake until golden brown and baked through, about 1 hour. Cool brioche thoroughly before moving brioche from pan.
- Cut into wedges and serve at room temperature.
An 8-oz package of Lurpak® Unsalted Butter = 1 cup (16 Tbs) or 2 sticks
