French Brioche Recipe (Savoury Version)
Indulge in the delightful world of French pastries with this Savoury Brioche recipe, which transforms the classic sweet treat into a scrumptious snack perfect for tea time or dinner. Rich in flavor and elegantly braided, this brioche showcases the wonderful marriage of dough and homemade pizza sauce, making it a perfect addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 500 grams |
| Salt | 1/2 teaspoon |
| Active Dry Yeast | 2 teaspoons |
| Sugar | 2 tablespoons |
| Whole Eggs | 2 |
| Butter | 1 tablespoon (melted) |
| Milk | 200 ml (lukewarm) |
| Homemade Pizza and Pasta Sauce | 1 cup |
| Additional Milk | 1 tablespoon |
| Sunflower Oil | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 450 kcal |
| Protein | 12 grams |
| Carbohydrates | 60 grams |
| Fats | 18 grams |
| Fiber | 2 grams |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 180 minutes |
| Cooking | 70 minutes |
| Total | 250 minutes |
Instructions
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Prepare the Yeast Mixture: Begin by pouring lukewarm milk into a bowl. Add sugar and sprinkle the active dry yeast into the milk, mixing gently to combine. Allow this mixture to sit for about 10 minutes, during which it should froth and bubble, indicating that the yeast is activated. If there’s no froth, you’ll need to discard this mixture and start over.
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Beat the Eggs: In a separate bowl, crack the two whole eggs and lightly beat them. Set this aside for later use.
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Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture, where you will add the beaten eggs, melted butter, and the prepared yeast mixture.
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Knead the Dough: Begin kneading the mixture by adding a little water if necessary until a smooth, pliable dough forms. Transfer the dough to a clean, floured surface and knead for approximately 20 minutes until it becomes smooth and shiny.
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First Proofing: Shape the dough into a ball and place it back in the mixing bowl. Lightly grease both the bowl and the dough with sunflower oil to prevent sticking. Cover the bowl with a damp cloth and let it rise in a warm place for about an hour, or until the dough has doubled in size.
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Deflate and Divide: Once risen, gently punch down the dough to release the air. Divide the dough into four equal portions.
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Roll and Layer: Take one portion and roll it out into a circle about 2mm thick, resembling a chapati. Use a plate to cut the dough into an even round shape. Grease a baking tray with sunflower oil and place the rolled dough on it. Spread a layer of homemade pizza sauce over the dough, leaving a small border around the edges.
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Stack the Layers: Roll out the second portion of dough to the same size and place it on top of the first layer. Spread pizza sauce over this layer as well. Repeat this process for the third layer, ensuring that the sauce is applied, but do not add sauce to the fourth and final layer.
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Shape the Brioche: Place a small bowl or the rim of a glass in the center of the layered dough. Using a sharp knife, carefully make cuts through the dough layers to form a plus shape, keeping the center intact. Cut again to create eight segments and finally into sixteen wedges.
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Twist the Wedges: Starting from the outer edge, take two adjacent wedges and twist them towards the center, forming a petal-like shape. Continue this braiding process with each pair of wedges until you have shaped the entire dough into a beautiful floral design.
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Final Proofing: Cover the braided brioche with a damp cloth and allow it to prove for another 30 minutes.
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Preheat and Brush: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Before baking, gently brush the top of the brioche with the additional tablespoon of milk.
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Bake the Brioche: Bake in the preheated oven for 18 to 20 minutes, or until the top is golden brown and the edges are slightly crisp. Remove from the oven and immediately brush the top with olive oil for added flavor and shine.
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Cool and Serve: Transfer the brioche to a wire rack and let it cool slightly before serving. This savory French Brioche is best enjoyed warm, making it an exquisite addition to any meal or as a snack.
Enjoy Your Creation!
This exquisite Savoury French Brioche is not just a treat for the palate but a feast for the eyes as well. Serve it as a delightful appetizer or alongside your favorite dishes, and watch your guests be enchanted by its beauty and taste. Happy baking!
