Brioche Salted Crown

Ananás e Hortelã
Brioche Salted Crown
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Description

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 eggs (for brushing)
grated parmesan cheese (to taste)

Directions

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 .
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