High rustic brioche
The recipe for this high brioche (a good 4 inches!) has rightfully entered the Blog Section dedicated to my “TOP Recipes“. I made it one evening for my guests and it was gone in a flash, I received compliments from everyone, and it will surely become one of my signature dishes for dinners, lunches, and occasions (Christmas, Easter, etc.). It rose wonderfully and makes a great impression at the table.
This is the classic soft rustic Neapolitan brioche, and it can be served warm or cold accompanied by a side dish of peas or sautéed mushrooms, and it can be an excellent main dish because the filling is very rich.
The texture of this brioche is very soft and fluffy, so it keeps for several days covered with plastic wrap.
This Neapolitan rustic brioche is always delicious, but it is ideal for aperitifs, parties, special events, special occasions, and it is so soft that it can be prepared even the day before serving.
If you love typical Neapolitan recipes, click on my Special: “AUTHENTIC NEAPOLITAN CUISINE“
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients for the High Rustic Brioche
- 4 cups all-purpose flour
- 14 oz potatoes (boiled)
- 1/2 cup butter (softened)
- 3 eggs (large)
- 1/2 cup whole milk
- 2/3 oz fresh yeast
- 2 tbsp sugar
- 2.6 oz Neapolitan salami (sliced)
- 2.6 oz mortadella (cubed)
- 4.4 oz cooked ham (cubed)
- 4.4 oz emmental (Swiss, cubed)
- 4.4 oz mild provolone (cubed)
- 2.6 oz Parmigiano Reggiano DOP (optional)
- 1 tsp fine salt
- to taste black pepper (optional)
Tools
- Bowls set of Guzzini bowls of various sizes
- Stand Mixer Kenwood with Integrated Scale, 1400W Power and Blender, Bowl Lighting
- Potato Masher electric Braun, Braun Multiquick accessory
- Bundt Pan Wilton, 10 inches, 4 inches tall
Preparation of the High Rustic Brioche
Boil the potatoes covered with water in a pot with a lid on high heat until it reaches a boil. Once boiling, reduce to medium heat and cook for another half hour without the lid. Then peel the potatoes, mash them while still hot, and weigh 14 oz.
Take a small bowl and dissolve the yeast with 1/2 cup of milk, preferably in a tall plastic glass. Let it rest for 30 minutes.
Mix in the stand mixer’s bowl the flour, optional pepper, and the 2 tbsp of sugar. Add the potatoes, the eggs one at a time, and finally the yeast mixture prepared earlier. Mix well with the paddle attachment.
Then add the softened butter in small pieces, little by little, salt, and optional Parmigiano, and knead with the hook attachment for about 15 minutes in total, until it detaches in one piece from the bowl’s sides.
Finally, add all the cold cuts and cheeses, and butter and flour a 10 inches diameter by 4 inches tall Bundt pan (I used the chiffon cake pan).
Pour the dough into the pan and let it rise for two hours, in the oven with the light on.
After the two hours of rising, bake the brioche in the oven at 340°F (no need to preheat the oven) and bake the brioche for about 35-40 minutes. Serve the brioche warm or cold.
Notes and Tips
This savory brioche is so soft it keeps for several days, wrapped in plastic wrap.
You can also freeze the cooked rustic brioche – once defrosted at room temperature – heat it for a few minutes in the oven at 320°F (or a few seconds in the microwave).
Shopping Tips!!!
To perfectly knead leavened doughs, I use my Titanium Chef Patissier XL stand mixer with illuminated bowl, 7L, integrated scale, and blender, 1400W power, a faithful ally in the kitchen for: kneading, weighing, whipping, cooking, chopping, pasteurizing eggs.
If instead, you are looking for a more economical and smaller stand mixer, you can easily purchase the excellent Kenwood Titanium Chef Baker XL, 1200W power, double bowl and integrated scale.
To bake the brioche, I used this chiffon cake pan well 4 inches tall which releases the brioche very well, with a removable bottom, handy feet for cooling it.
To quickly mash the potatoes, I used my very handy electric potato masher which reduces any type of cooked vegetable to puree, it’s an accessory (to be purchased separately) for the Braun MultiQuick 7 Hand Blender.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9“.
To weigh the ingredients, I use this practical Digital Kitchen Scale, with a large removable bowl, tare function, and built-in timer.
You can purchase all the products recommended above on Amazon at a special price, by clicking on the relevant links above.
