The savory brioche braid, stuffed with sausage and broccoli rabe, is an extremely soft and delicious leavened dough that vaguely resembles the savory Danube.
The dough is that of a savory brioche prepared with oil instead of butter, with egg, milk, salt, yeast, a little sugar, and a mix of all-purpose flour and Manitoba flour.
For the filling, I chose to use sausages and broccoli rabe which I love, but you can decide to fill this savory brioche braid however you like, even just with cold cuts and cheeses.
Now take a minute to read the recipe and then let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups Manitoba flour
- 0.7 oz fresh brewer's yeast (g)
- 1 cup milk (warm)
- 1 egg
- 2 tsp salt
- 1 tsp sugar
- 1/4 cup extra virgin olive oil
- 1 egg yolk
- as needed milk
- 3 sausages
- as needed white wine
- 17.6 oz broccoli rabe
- 8.8 oz fiordilatte cheese
Tools
- 1 Stand Mixer
- 1 Bowl with airtight closure
- 1 Pan
- 1 Rolling Pin
- 1 Baking Tray
- 1 Parchment Paper
Steps
To prepare the savory brioche braid with sausages and broccoli rabe, first focus on the dough and while it rises, prepare the filling.
In the bowl of the stand mixer, gather the two flours, the crumbled fresh brewer’s yeast, sugar, egg, and milk and start mixing with the spiral hook at low speed.
When the ingredients start to combine, add the salt and finally the oil. At this point, slightly increase the speed of the mixer and work the dough until it is smooth and elastic.
If you don’t have a stand mixer, you can comfortably work the dough first in the bowl with a fork and then for a few minutes on the counter until it is smooth and homogeneous.
Then transfer the dough to a covered bowl and place in a draft-free spot to rise until doubled.
Meanwhile, clean and wash the broccoli rabe and then cook them in a pan as described HERE and as soon as they are ready transfer them to a bowl to cool.
In the same pan where you prepared the broccoli rabe, without adding oil, cook the sausages without casing and broken into pieces. Let the meat brown for a few minutes then deglaze with some wine and when the alcohol has evaporated, turn off and transfer the sausages to the bowl of broccoli rabe. Finish the filling preparation by cutting the fiordilatte cheese into chunks.
Once risen, take the dough, deflate it, divide it into three equal parts and roll out each into three rectangles, in the center of which you will insert the filling of sausages, broccoli rabe, and fiordilatte.
Close them to obtain three stuffed dough logs and braid them together.
Transfer the savory brioche braid to a baking tray lined with parchment paper and let it rise again until doubled.
Finally, at the end of this second rising phase, brush the surface with a beaten egg yolk mixed with a splash of milk.
Bake in a preheated static oven at 392°F (200°C) for 30 minutes.
Once baked, let the savory brioche braid cool slightly before slicing and serving😉.
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