Hello friends, today I present these delicious stuffed savory brioche braids filled with mixed cold cuts and cheeses, perfect for any occasion to amaze your guests. It’s a popular recipe I use for dinners with friends or birthday buffets. Below you will find the recipe.
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for Stuffed Savory Brioche Braids
- 4 cups cloud flour or all-purpose flour (Or 1 cup of bread flour and 1 cup of all-purpose flour)
- 0.35 oz fresh yeast
- 1 egg
- 4 tbsps soft butter
- 1 1/4 cups milk at room temperature
- 1 1/4 tsp fine salt
- 2 tbsps granulated sugar
- 1 egg yolk + milk for brushing
- 5 oz prosciutto crudo
- 5 oz cooked ham
- 5 oz Milano salami
- as needed mayonnaise
- as needed spreadable cheese like Philadelphia
- 1 lettuce
- 4 round tomatoes
- 5 oz sliced Emmental
Tools
- 1 Stand mixer
- 1 Bowl
- 1 Hook attachment
- 1 Cutting board
- 1 Brush
Steps for Stuffed Savory Brioche Braids
To make these delicious stuffed savory brioche braids, you first need to prepare the dough. For convenience, I used a stand mixer, but you can also knead by hand in a bowl or using any other kitchen appliance. In the bowl of the stand mixer, add the cloud flour, yeast dissolved in a small amount of milk, and granulated sugar, and mix for a few minutes on speed 1-2 using the hook attachment. Then add the egg and let it mix for a few more moments. Gradually add the remaining milk slowly and continue kneading at speed 2. Then add the salt. Lastly, gradually add the soft butter, ensuring it is well absorbed, and continue kneading. It will take approximately 15-18 minutes or until the dough is smooth and elastic. Let the dough rise in a large bowl covered with plastic wrap in the closed oven with the light on for about 3-4 hours or until doubled in size.
After the dough has risen, place the brioche dough on a floured surface, deflate it with your hands, and divide it into 3 pieces to braid like a hair braid. Let it rise for another 1-2 hours, again in the turned-off oven with the light on.
Once the braids have risen, brush the surface with egg yolk and a few drops of milk before baking. Bake in a preheated static oven at 355°F (180°C) for 15-20 minutes, depending on your oven. Turn off, remove from oven, and let cool.
Cut the braids in half and fill with various cold cuts, vegetables, and either mayonnaise or spreadable cheese. Place them on a tray and refrigerate until ready to serve. Here you have the stuffed savory brioche braids ready to celebrate and impress friends and family. I hope you enjoy this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
The savory braids can also be made in advance. Without filling, they can be stored for 3-4 days in airtight containers or food bags. Once filled, they can be stored in the fridge covered with plastic wrap for 2 days. Alternatively, they can be frozen for up to a month or left to rise in the fridge overnight.
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