Ham and cheese brioche
( MAKES 8 )
You could use your own favourite brioche recipe but this prepared mix is an easy option. The range is available online at farmersmill.co.nz.
|500 g||Brioche, I used Farmers Mill brioche bread mix|
|14 g||Yeast granules, included in the packet, or 1 Tbsp|
|75 g||Butter, melted|
|200 ml||Water, warm|
- Place the bread mix, yeast, butter and water in a large mixing bowl. Using a dough hook, mix on low speed for 2 minutes. Increase the speed to medium for about 8 minutes, until the dough is smooth and elastic. Rest the dough for 10 minutes.
- Lightly grease an 8-hole patty pan or cupcake tray.
- Put 150g of the dough to one side. Roll the dough into a tube shape. Cut into 8 even pieces. Pat one piece into a 10cm diameter round. Place 1 tablespoon each of the cheese and ham in the centre. Bring the dough up around the filling pinching the edges together firmly at the top. Place in a patty pan hole. Repeat to make 8 brioche.
- Take the reserved dough and cut into eight pieces. Roll each into a ball. Make a deep indentation in the centre of each brioche, lightly moisten with water and press a small ball into each brioche.
- Allow to rise in a warm, draft-free place until doubled in size, about 1 hour. Lightly brush with egg wash, that being the yolk whisked with the water.
- Preheat the oven to 190C. Bake for 20 to 25 minutes until golden. Remove the brioche from the pan and cool on a wire rack.