I really enjoyed this recipe for a savory leavened dough, a stuffed brioche for mixed appetizers and creative, super soft little rolls that I cut and filled with red onion jam, with capricious salad, with creamy cheese salmon and some chives, with slices of Milano salami and slices of Emmentaler cheese and wedges of cherry tomatoes.
One single baking to serve an appetizer for 4/6 people that we can fill in countless ways, for example using these sauces that I often use to fill the gourmet panettone or even simple toasted crostini:
- Difficulty: Medium
- Cost: Economical
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup heavy cream
- 10 g fresh yeast (or 4g of dry yeast)
- 1 egg
- 3.5 tbsp milk (warm)
- 1 tbsp sugar
- 1 tsp salt
- 1 egg yolk (mixed with the milk before baking)
- 1 tbsp milk (to mix with the yolk and to brush before baking)
- as needed sesame seeds
- as needed poppy seeds
Tools
#ADV
- Baking Trays
- Stand Mixers
Preparation for Stuffed Brioche for Mixed Appetizers
1) In the stand mixer bowl, put the flour, the cream, the crumbled fresh yeast (if using dry yeast, you can dissolve it with a pinch of sugar taken from the total dose in the warm milk), the warm milk, the egg, and the sugar.
2) Mix well with the hook attachment and finally add the salt, continuing to knead for at least 10/15 minutes.
3) The dough is still slightly sticky, but I put it to rise in a lightly oiled bowl for a couple of hours, well covered: it must double in volume!
4) After the first rising time, take the mold where you will bake the savory brioche with small rolls and form many small balls weighing about 30/35 grams each and place them in a lightly oiled baking tray.
5) Continue until you run out of the risen dough, then cover everything with plastic wrap and let it rise for another 45 minutes or so.
6) After the second rising mix the yolk with the tablespoon of milk, brush the surface of each brioche ball, and sprinkle with sesame seeds and/or poppy seeds.
7) Bake the stuffed brioche for mixed appetizers at 356°F (180°C) cooking and browning for about 25/30 minutes or according to the characteristics of your oven.
8) Once baked, turn off the oven and let cool, then remove the roll brioche to be filled preferably on a rack.
9) Now make cuts on each roll and fill each small savory brioche with …whatever you like!
10) These small sandwiches are super soft, well risen, and filled they are truly delicious!
Enjoy!
Annalisa
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Annalisa says…
1) There are 16 rolls even though you see only 12 in the picture… the others were tasted INSTANTLY!
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