Savory Brioches with Eggs and Cheese, ideal for Easter holidays but especially perfect for the Easter Monday picnic. Easy to prepare but definitely require a lot of time at your disposal because the leavening requires many hours. Usually, when I decide to get my hands in the dough, I don’t limit myself to the amount I’ve proposed, just because the times are long. I make a lot more dough and freeze it in many portions, so I have a supply that I can use when needed. It is a dough that I can fill with many other ingredients, those I prefer, but I can also leave it simply seasoned with Parmesan and Pecorino. In any case, the result will be really delicious.
Here are the links to some Easter savory pie recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 7 Hours 35 Minutes
- Preparation time: 15 Minutes
- Portions: 6 brioches
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups type 2 flour
- 3/4 oz brewer's yeast
- 1 tbsp brown sugar
- 1 1/2 tbsp melted butter
- 2 egg yolks
- 8 hard-boiled eggs
- 1 egg
- 1/2 cup Parmesan cheese
- 1/2 cup Pecorino Romano cheese
- to taste salt and pepper
Tools
- 1 Muffin pan
- 1 Bowl
- 1 Rolling pin
- 1 Brush for food
Preparation
The first thing to do is to prepare the starter: dissolve 8 grams of yeast in 75 grams of warm water and incorporate 100 grams of flour. After mixing, cover with a dish towel and let it rise for 6 hours. To avoid dirtying more bowls, let it rise directly in a larger bowl.
After the first resting time, add the rest of the flour to the starter, 4 grams of yeast dissolved in 25 grams of warm water, the two egg yolks, brown sugar, melted but not hot butter, adjust with salt (I didn’t add any because eating tasteless, the cheesiness is enough for me) and mix.
Turn the prepared mixture onto the work surface and knead until you get a smooth and homogeneous dough. Shape it into a ball, cover with the same bowl, and let it rise for 45 minutes.
At this point, add the grated Parmesan and Pecorino Romano cheeses. Work the dough again, form it into a ball, and divide it into 6 portions.
Form the balls, cover them, and let them rise for 20 minutes. Now we just have to roll out the balls and insert the hard-boiled egg inside. Close and detach a piece of dough, which we will use for decoration.
Place the brioches inside a muffin mold, decorate the surface with a ball of dough, and brush with egg, butter, or milk. Bake in a preheated static oven at 340°F and cook for about 20/25 minutes.
Serve our Savory Brioches with Eggs and Cheese only when they have completely cooled down.
Advice
The brioches keep perfectly for a few days, but in a paper bag for bread.
The brioche dough can be safely frozen so you always have it at hand, but thaw it in the fridge as you do with any other food.
