Friendly and well-filled, these rolled brioche will delight raclette enthusiasts.
For the brioche dough: Dissolve the crumbled yeast in the warm milk and let it rest for a few minutes.
Mix together in your mixer bowl the flour, lukewarm milk with the yeast and salt gently.
Add the eggs gradually and knead the dough (it should come away from the sides).
Incorporate the softened butter and knead for 15 minutes at medium speed. The dough should come away well from the bowl.
Place the dough in a bowl, cover with a clean cloth, and let it rise for about 1 hour.
Break the dough, cover it directly with plastic wrap in a mixing bowl, and refrigerate overnight.
The next day: Take the brioche dough out of the refrigerator and break it again. Roll it out on a floured surface. Form a rectangle about 30 x 40 cm.
Place the pieces of cheese and then the cured ham, leaving a margin of a few centimeters.
Roll the brioche dough on itself, then cut into pieces about 6 cm long. Place these pieces in a previously greased mold, pressing them together so they all fit. Let it rest for 1 hour at room temperature. Brush with a mixture of egg yolk and milk.
To finish, bake for about 25 minutes at 180°C and then let cool. Note: - Softened butter is butter warmed to room temperature and whipped until achieving a soft consistency. - Breaking the dough means folding the dough over itself several times.
0 servings
4
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