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