Brioche Salted Crown

Ananás e Hortelã
Brioche Salted Crown Recipe
11
85

Using a mixture of wheat flour and barley flour gives this salted version of brioche a bit more heft than when using only wheat flour, which would also work in this recipe. You can use a bread machine or a sturdy standing mixer to make the dough, allowing it to rise for an hour before rolling it out. Here, its layered with ham, cheese, and basil, then rolled up into a log, then twisted and shaped into a crown.

Ingredients

  • 500 grams wheat flour
  • 1 teaspoon salt
  • 10 grams baking powder
  • 175 milliliters milk (Warm)
  • 4 eggs (organic)
  • 100 grams softened butter
  • 10 slices ham
  • 2 fresh mozzarella (balls, each 125 grams)
  • 1 handful basil leaves
  • 1 beaten egg (for brushing)
  • grated parmesan (to taste)

Directions

  1. Place the milk, beaten eggs, butter, salt, flour and yeast in a bread machine pan and set to mix/knead dough cycle.
  2. Alternatively: Ingredients can be placed in a mixer fitted with a dough hook or can be mixed and kneaded by hand.
  3. Leave dough to rise for at least an hour or until doubled in volume.
  4. Place the dough on a lightly floured surface and roll out into a large rectangle, approximately 1.5 cm thick.
  5. Place the slices of ham over the dough.
  6. Top with the mozzarella cut in small pieces.
  7. Sprinkle the entire surface with coursely chopped basil leaves.
  8. Roll the dough into a log, starting from the longer side.
  9. Cut the log, horizontally the entire length to reveal the filling.
  10. Join the ends and braid the two pieces together.
  11. Then form a circle and join the ends to make a crown shape.
  12. Place the crown on a baking sheet line with parchment paper and sprinkled with a little flour.
  13. Let rise in a warm place, for another hour or until doubled in volume .
  14. Brush the surface of the crown with the beaten egg and sprinkle with grated Parmesan to taste.
  15. Bring to a preheated oven at 400ºF and bake about 25-30 minutes.
  16. Serve warm or cold .
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