4-Cheese Brioche Braid with Ham and Pears

4-Cheese Brioche Braid

This 4-Cheese Brioche Braid is a decadent, savory pastry filled with a blend of rich cheeses, tender ham, and sweet pears. The process is fairly simple, and the result is an irresistibly soft, golden bread with a deliciously gooey center, perfect for any occasion. Let’s break down this wonderful recipe that yields 8 servings of pure comfort!

Category: Baked Goods | Servings: 8

Ingredients:

Instructions:

1. Prepare the Starter (Lievitino):

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   • In a bowl, combine the milk (at room temperature), dry yeast, and sugar. Stir gently until the mixture is smooth and homogeneous.
   • Cover the bowl with plastic wrap and let it rest in a warm place (26°C-28°C) for about 1 hour, until the mixture has doubled in volume.

2. Make the Dough:

   • Once the starter has risen, transfer it to the bowl of a stand mixer fitted with a dough hook.
   • Start mixing at medium speed, gradually adding the eggs and egg yolks (make sure they are at room temperature).
   • Add the grated Grana Padano cheese, followed by half of the flour (adding it spoon by spoon).
   • Next, add the softened butter, piece by piece, ensuring each bit is incorporated before adding the next.
   • Add the remaining flour and salt. Continue mixing until the dough is smooth and elastic and wraps around the hook.
   • Turn off the mixer. Remove the dough from the hook and transfer it to a lightly floured surface. Gently knead it for a few moments to smooth it out.
   • Form the dough into a ball, and then fold in the edges from each direction to reinforce the dough (first the right, then the left, followed by the top and bottom).
   • Roll the dough into a smooth ball, and place it in a floured bowl. Cover it with plastic wrap and allow it to rise until doubled in size (approximately 1-2 hours).

3. Prepare the Fillings:

   • While the dough rises, prepare the fillings. Cut the Quartirolo Lombardo, scamorza, and pears into small cubes (about 0.5 cm each). Place each ingredient in separate bowls.
   • In one bowl, combine the cubed ham and scamorza, in another, mix the Gorgonzola with the diced pears. Keep the black olives whole.

4. Shape the Dough:

   • After the dough has risen, divide it into 3 equal portions. On a lightly floured surface, gently roll each portion into a rectangle (approximately 45×10 cm).
   • Start assembling the fillings:
     • For the first piece, spread the ham and scamorza mixture over the dough, leaving a border along the edges. Lightly spritz the surface with water to help the dough adhere.
     • For the second piece, add the Gorgonzola and pear mixture, again leaving the edges clear and pressing down gently.
     • For the third piece, scatter the black olives evenly on the surface.
   • Fold in the sides of each rectangle to encase the fillings, and then pinch the edges closed. You should now have three filled logs.

5. Braiding the Dough:

   • Begin braiding by placing the three filled logs parallel to one another.
   • Pinch the ends together, then start braiding. Keep the dough tightly twisted to prevent the filling from spilling out.
   • Once braided, tuck the ends under the braid, and shape the loaf into a circle or oval. Gently press the ends to seal them.

6. Second Rise:

   • Place the braid onto a baking sheet lined with parchment paper. Cover with plastic wrap, ensuring it does not touch the dough, and allow it to rest for about 10 minutes.

7. Baking:

   • Preheat your oven to 180°C (350°F).
   • Brush the top of the braided loaf with fresh cream, then sprinkle it generously with black sesame seeds.
   • Bake the braid for 30-35 minutes or until it turns golden brown on top and sounds hollow when tapped on the bottom.
   • Let the bread cool slightly before slicing and serving.

Tips & Variations:

• Flavor Variations: Feel free to swap in other cheeses like mozzarella or fontina for a different flavor profile. Adding some herbs like thyme or rosemary can also elevate the taste.
• Storage: This 4-Cheese Brioche Braid is best served fresh but can be stored in an airtight container for 1-2 days. Reheat it briefly in the oven to bring back the gooeyness of the cheese.
• Make it Vegan: Substitute the butter with a plant-based version, and use non-dairy milk and cheese alternatives for a vegan-friendly option.

Enjoy this rich, savory treat as a fantastic snack, brunch item, or party centerpiece!