Surprise Braided Brioche Recipe

For the brioche, dissolve the yeast in slightly warmed milk and let it rehydrate for 10 minutes (if necessary).

Mix the flour with the oil, sugar, and salt, then gradually add the milk and yeast while kneading for about 5 minutes. Fold the dough into a ball, then knead for an additional 5 minutes.

Finally, knead at high speed for another 5 minutes. Form a smooth ball of dough (which will be slightly sticky) and let it rise in a bowl covered with a slightly damp cloth at room temperature until it has doubled in size (about 2 hours).

For the artichoke spread, blend the artichoke hearts with oil, a small clove of garlic, and pepper. Thin with the oil from the jar until you achieve a nice spreadable consistency (You can also use store-bought artichoke spread).

For the mushroom duxelles, chop the mushrooms and sauté them in butter. Allow them to release their moisture and cook until it evaporates. Season with salt and a little pepper. Set aside.

For the braided brioche, punch down the risen dough ball and roll it out into a rectangle on a floured surface. Spread the artichoke spread over the rectangle of dough, cover it with mushroom duxelles and grated cheese, then roll up the dough.

Cut the obtained dough in half lengthwise and braid the two pieces by passing one under the other. Form a ring and seal the two ends together. Place the braided ring on a baking sheet lined with parchment paper. Cover it with a cloth and let it rise for an additional hour.

To finish, preheat the oven to 180°C. Brush with milk (or egg yolk) for glazing and sprinkle with a bit of grated cheese. Bake for 30 to 40 minutes (cover if necessary to prevent excessive browning).