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