Friday, 2 October 2015


“Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen.” - Ralph Waldo Emerson

When entertaining we often make this savoury brioche, which can be served at lunch, teatime or even as part of dinner. If prepared well, it is light, tasty and morish.

500 g of plain flour (sifted)
2-3 tablespoons extra flour (for kneading)
35 g of sugar
1 tsp salt
3 eggs
60 g butter (melted)
2 tbsp oil
180 mL warm milk
7 g dry active yeast
200 g of ham (diced)
150 g tasty cheese (grated)
Chopped chives
Ground pepper
Ground nutmeg
Pinch of paprika

Put the warm milk in a mixing bowl and add a teaspoonful of the sugar, a pinch of salt and the yeast. Mix well to dissolve the yeast and add two tablespoonfuls of flour, mixing well to make a gruel. Leave aside in a warm place to rise (10-15 minutes).
In a large bowl, sift the flour, add the sugar, salt and spices and mix well. Reserve one egg yolk and beat the remaining eggs, adding the oil and butter. Pour the egg/butter mixture into the flour and add the risen yeast gruel and the chives.
Knead the dough until it becomes light and elastic. Leave to rise in a warm place, until it is doubled in bulk (about 60-90 minutes).
Once risen, punch down and knead on a floured board. Open dough into a rectangle 40 x 30 cm, about 1 cm thick. Sprinkle the ham and cheese onto the surface of the dough and roll lengthwise, quite tightly.
Twist and fold to shape into a ring-shaped couronne and place in a baking tray (you may make two smaller ones, if desired). Allow to rise again until double in bulk.
Preheat oven to 180˚C. Mix the egg yolk with 2 tsp milk and brush the surface of the ring well. Bake for about 30 minutes until golden brown.

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