For those who have already tried the sweet version of the melt-in-your-mouth brioche dough, it’s time to try the savory brioche dough, soft, flavorful, and versatile for many rustic recipes.
The ingredients and procedure to make it are the same as the sweet brioche dough, except for the amount of sugar and butter: we have flour, eggs, milk, butter, and oil. This recipe has been personally tested on various occasions, and I can guarantee its success.
You will get the perfect base dough to make brioche braids filled with cheese and deli meats, savory croissants, or rustic brioches and many, many other recipes where you can unleash your creativity.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cuisine: Italian
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 7 oz milk (for 1/2 dose use 2.5 oz milk)
- 3 eggs (for 1/2 dose use 1 egg)
- 3.5 oz butter
- 2.8 oz vegetable oil
- 1 oz sugar
- 0.35 oz honey
- 0.5 oz salt
- 0.7 oz fresh yeast
Steps
Put the whole eggs in a small bowl and beat them.
In another small bowl, pour the cold milk with the sugar, honey, and crumbled fresh yeast and let it dissolve for a few minutes.
Take a large bowl for the dough, put the sifted flours in it, and add the beaten eggs a little at a time. Then add the milk, also a little at a time, until it’s all absorbed. Combine the oil and knead the mixture in the bowl with a spatula because it will be soft and sticky.
Finally, add the softened butter in two or three times until it’s all absorbed and add the salt last.
At this point, let the dough rest for 15/30 minutes covered. After the resting time, start kneading again in the bowl, forming folds from the outside to the inside to compact it and make it smooth and homogeneous. If necessary, sprinkle a little flour.
Cover the bowl and let the savory brioche dough rise until it doubles, which will take about 4 hours, but the rising time will vary depending on the external temperature.
The quantities of this recipe are perfect for 1 savory pie, 1 filled braid, or 16 small rustic croissants. Halve or double them based on your use.
