The savory brioche muffins are tasty savory leavened goods, an exquisite and easy-to-make recipe.
They are very soft and perfect as finger food, appetizers, and starters. They are great to enjoy on their own or to accompany your dishes. Also ideal as a snack!
Perfect brioche bites for any occasion. Let’s make them together!
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 199.44 (Kcal)
- Carbohydrates 19.69 (g) of which sugars 1.44 (g)
- Proteins 9.77 (g)
- Fat 9.26 (g) of which saturated 3.76 (g)of which unsaturated 3.05 (g)
- Fibers 0.68 (g)
- Sodium 390.31 (mg)
Indicative values for a portion of 50 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 FOR SAVORY BRIOCHE MUFFINS
- 9.9 oz all-purpose flour
- 8.8 oz Manitoba flour
- 1 1/4 cups milk
- 1 egg
- 1.8 oz lard
- 0.3 oz fresh yeast
- 1 teaspoon honey
- 2 teaspoons salt
- 3.5 oz scamorza cheese
- 5.3 oz fiordilatte mozzarella
- 3.5 oz salami
- 5.3 oz cooked ham
Tools
- 1 Stand Mixer
PREPARATION OF SAVORY BRIOCHE MUFFINS
Combine warm milk with a teaspoon of honey and yeast and mix until dissolved. Add the beaten egg and mix everything.
Place the sifted flours in the bowl of the stand mixer, gradually add the milk, and mix. Add the soft butter and salt and continue to work until you get a smooth and homogeneous dough.
Let it rise in a container covered with plastic wrap until doubled.
Meanwhile, cut the cheeses and cold cuts into very small cubes.Take the risen dough and add the chopped filling. Knead to distribute the filling evenly.
Divide the dough into pieces of about 20/30 g each. The size depends on your preference.Place them in the muffin molds.
Let them rise again for about 2 hours, until doubled.
Brush with egg yolk and, if you like, add some seeds.Bake the muffins in a preheated oven at 356°F (180°C) for about 15 minutes, be careful not to let them brown too much, or they might lose their softness!
Adriana’s Advice
You can replace the filling of cold cuts and cheeses with various grilled vegetables, or olives. On the surface, you can add flax, sesame, or pumpkin seeds. A tasty variation is sausage and broccoli rabe!
