Nutrition Facts
4 servings
4
Revised rolled brioche recipe inspired by raclette.
Friendly and well-filled, these rolled brioche will delight raclette enthusiasts.
Ingredients
250 Flour
12 Milk
6 Baking powder
4 Salt
150 Butter
3 Egg
6 Raw ham
150 Raclette cheese
1 Egg yolk
1 Milk
Directions
1
For the brioche dough: Dissolve the crumbled yeast in the warm milk and let it rest for a few minutes.
2
Mix together in your mixer bowl the flour, lukewarm milk with the yeast and salt gently.
3
Add the eggs gradually and knead the dough (it should come away from the sides).
4
Incorporate the softened butter and knead for 15 minutes at medium speed. The dough should come away well from the bowl.
5
Place the dough in a bowl, cover with a clean cloth, and let it rise for about 1 hour.
6
Break the dough, cover it directly with plastic wrap in a mixing bowl, and refrigerate overnight.
7
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.
8
Place the pieces of cheese and then the cured ham, leaving a margin of a few centimeters.
9
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.
10
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.
Ingredients
Ingredients
250 Flour
12 Milk
6 Baking powder
4 Salt
150 Butter
3 Egg
6 Raw ham
150 Raclette cheese
1 Egg yolk
1 Milk
Directions
Directions
1
For the brioche dough: Dissolve the crumbled yeast in the warm milk and let it rest for a few minutes.
2
Mix together in your mixer bowl the flour, lukewarm milk with the yeast and salt gently.
3
Add the eggs gradually and knead the dough (it should come away from the sides).
4
Incorporate the softened butter and knead for 15 minutes at medium speed. The dough should come away well from the bowl.
5
Place the dough in a bowl, cover with a clean cloth, and let it rise for about 1 hour.
6
Break the dough, cover it directly with plastic wrap in a mixing bowl, and refrigerate overnight.
7
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.
8
Place the pieces of cheese and then the cured ham, leaving a margin of a few centimeters.
9
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.
10
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.
Notes
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