The savory brioche bread is a leavened preparation filled with cold cuts and cheese. This brioche bread is a classic fridge-cleaning recipe: if you have some cold cuts and cheese to use up, you can prepare this delight. The brioche is very soft, and when freshly baked, it filled the kitchen with its aroma!
For more recipes, check out the collection:
10 sweet and savory snacks
Also try:
Brioche Ring with Turkey and Avocado
Brioche Rolls with Chicory and Mozzarella
Stuffed Brioche Buns
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Oven
Ingredients
- 3 3/4 cups all-purpose flour
- 1 tbsp fresh yeast
- 1 cup milk
- 1 egg yolk
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp salt
- 1 cup mozzarella for pizza
- 1/2 cup emmenthal
- 3.5 oz cold cuts
- to taste dried oregano
- 1 egg yolk
- 2 tbsps milk
Tools
- Pan
Steps
To make the savory brioche bread, dissolve the fresh yeast in warm milk in a small bowl, then add the mixture to the flour, along with the extra virgin olive oil and the egg yolk.
Mix the ingredients and finally add the salt: knead well, form a ball, and let it rest in a bowl, well covered, for three hours.
In the meantime, prepare the filling by cutting the cold cuts (I used mortadella, salami, and cooked ham) and cheeses into cubes, put them all in a bowl, add a pinch of oregano, and mix. Cover the bowl with cling film and store in the fridge.
After the first rising time, take the dough and divide it into two parts, one slightly larger than the other (photo 1). Grease a round pan and roll out the larger portion of the dough (photo 2), distribute the filling (photo 3), and finally roll out the other portion of brioche dough, sealing the edges well (photo 4).
Place a glass (or a small bowl) in the center of the brioche and use a knife to make cuts to divide it into 8 parts (photo 5). With the leftover dough, form two cords (photo 6), twist them together (photo 7), form a circle by attaching the two ends and place it in the center of the brioche (photo 8).
Brush the surface of the brioche with a beaten egg yolk mixed with milk and let it rest for about an hour.
Bake in a preheated oven at 350°F for about 20 minutes, until golden.
With the unused egg whites, you can make delicious meringues.
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I got the inspiration for this recipe from the blog Molliche di zucchero.
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