Savory brioche braid, filled with salami and provolone… a soft and tasty leavened bread, perfect for any occasion, from the Easter Monday picnic to a classic aperitif buffet. The dough is very easy and can be prepared either by hand or with a stand mixer, the rising time is not too long (although you can always reduce the amount of yeast and extend it) and the braid is very simple to form. To make the surface beautifully golden and shiny, just brush with eggs and milk. Try this recipe, you’ll see how much your guests will love it!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 302.79 (Kcal)
- Carbohydrates 33.35 (g) of which sugars 2.36 (g)
- Proteins 13.71 (g)
- Fat 13.10 (g) of which saturated 4.65 (g)of which unsaturated 7.61 (g)
- Fibers 1.05 (g)
- Sodium 559.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 tsp active dry yeast
- 3.5 tbsp sunflower oil (or olive oil)
- 1 cup whole milk
- 1 egg
- 1 tsp sugar
- 1 tsp fine salt
- 4.5 oz salami (cubed)
- 5 oz provolone (cubed)
- 1 egg yolk (for brushing)
- 1 tbsp milk (for brushing)
Tools
- Stand mixer
- Baking tray or sheet pan
- Parchment paper
- Bowl
- Brush
Preparation
Put the flours, dry yeast, and sugar in the stand mixer (or in a bowl if mixing by hand).
Gradually pour in the oil, beaten egg, and milk, and mix at low speed with the hook.
When the dough is formed, add the salt and continue mixing for a few minutes until you get a smooth, homogeneous, and elastic dough that is not sticky.
Cover the bowl with plastic wrap and let it rise in a sheltered place (such as the turned-off oven) for about 2 hours and 30 minutes, or until the dough has more than doubled in volume (1).
In the meantime, weigh and cut the salami and provolone into cubes.
After the time has elapsed, divide the dough into three equal parts and roll them out on the work surface, forming long rectangles (if necessary, use a little flour to help).
Distribute the salami and cheese over each rectangle (2). Close and roll the dough to form three sausages.
Join them at one end and cross them to form a braid (3).
Cover the braid with plastic wrap or a cloth and let it rise again for 45-50 minutes.
At the end, place it on a baking tray with parchment paper and brush the surface with an egg yolk mixed with a tablespoon of milk (4).
Place everything in a fan oven at 356°F (or static at 374°F) and bake for about 30 minutes, or until the braid is golden on top and dry at the base (5).
Adjust times and temperature based on your oven’s characteristics.
The savory brioche braid is ready, transfer it to a platter and let it cool for a few minutes before slicing… enjoy your meal!
Tips and Notes
You can customize the filling by using other cured meats (speck, cooked ham, etc.) or other cheeses (smoked scamorza, caciocavallo, asiago, etc.).
If you have leftovers, you can store the braid in the freezer, already sliced. Then just heat it in the oven when needed.
When mixing, pour the milk gradually because the amount may vary slightly depending on the flour used.
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