The savory stuffed brioche crown with cold cuts, cheese, and hard-boiled eggs, is a delicious rustic pie that looks beautiful for any occasion, even special ones. Due to its crown shape, you can also use it as a centerpiece during festivities and serve it hot or cold as an appetizer or snack.
The savory brioche dough recipe is soft and tasty, shaped into a crown and decorated with small braids, and when cut, you’ll find a rich filling that will leave everyone speechless with its goodness.
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- brioche dough (1 batch of the basic recipe)
- 3.5 oz salami
- 3.5 oz mortadella
- 1.75 oz grated parmesan cheese
- 3.5 oz provola (sweet or spicy, as desired)
- 1.75 oz green olives (pitted)
- 3 hard-boiled eggs
- to taste salt, ground black pepper, olive oil
- 1 egg yolk (for brushing)
- to taste poppy seeds + sesame seeds ((optional))
Steps
Prepare 1 batch of brioche dough following the basic recipe you will find at the link.
Place the dough in a covered bowl and let it rise until doubled, about 2 hours.
Dice the cold cuts, cheese, hard-boiled eggs, and olives into small cubes.
Put everything in a bowl and add the grated parmesan cheese, a pinch of salt, and a sprinkle of ground black pepper.
After the rising time of the savory brioche dough, deflate the dough and roll it out with a rolling pin on a floured work surface. Form a rectangle about 24 inches by 18 inches.
Cover three-quarters of the dough with the filling (figure 1), leaving 4 inches free, which you will use to form the decorative braids of the crown. Then cut 24 small strips.
Roll the dough with the filling onto itself and stop just where the fringe of strips begins (figure 2).
At this point, you can make 8 small braids with the cut dough strips (figure 3).
Wrap the braids over the cylinder of the brioche dough crown and make sure they adhere well from one end to the other (figure 4).
Butter and flour a Bundt pan with a diameter of 10 inches; 9 inches is also fine.
Place the brioche dough crown inside and seal the ends together.
Brush the top of the crown with beaten egg yolk and then decorate it with poppy seeds on the braids and sesame seeds on the bare parts. This last step is optional.
Now place the brioche dough crown in a sheltered spot and let it rest for at least 30 minutes (the turned-off oven works great).
Finally, preheat the oven to 356 degrees Fahrenheit (convection) and bake for 35/40 minutes until golden brown.
