Prosciutto and fontina cheese brioche
A very soft brioche bread with a delicious filling of cooked prosciutto and sliced cheese! You can indulge yourself as you like and use any cured meat you have in the fridge! Preparing the dough is really easy, you just have to try it to believe it! With only an hour of rising, it stays soft and fluffy even the next day!
The savory brioche cake with prosciutto and fontina cheese is ideal for a buffet, a picnic or an appetizer with friends. The filling with prosciutto and fontina cheese is the simplest there is, so be on the safe side even if there are also children among your guests, but if you prefer you can vary the dressing by changing the cold cuts or cheeses or you can enrich it with mushrooms or vegetables.
Ingredients
for the dough550 g Flour250 g Milk60 g Extra virgin olive oil10 g Fine salt1 cube of brewer's yeast1 Eggs10 g Sugar1 egg yolk (for brushing)Sesame seeds
for the filling15 slices Cheese (whichever you prefer, I chose fontina cheese)10 slices Cooked prosciutto
Preparation
First you need to prepare the brioche bread: Put the flour, milk, oil, sugar, salt, brewer's yeast cube and egg in a bowl. Mix the ingredients until you get a smooth, non-sticky and homogeneous dough. Cover the bowl with a tea towel or plastic wrap and let rise for at least an hour. (until the dough doubles). When the dough has risen, you can proceed with the filling of the brioche bread with ham and cheese. On a lightly floured pastry board, put half of the dough and roll it out with a rolling pin. Spread half of the slices of cooked ham and half of the slices of cheese on the rolled out dough. Roll up the whole dough from the longest side. Move the roll to a baking sheet lined with parchment paper and brush the top with the beaten egg yolk to make it shinier when baked. Sprinkle sesame seeds on the surface.
A very soft brioche bread with a delicious filling of cooked prosciutto and sliced cheese! You can indulge yourself as you like and use any cured meat you have in the fridge! Preparing the dough is really easy, you just have to try it to believe it! With only an hour of rising, it stays soft and fluffy even the next day!
The savory brioche cake with prosciutto and fontina cheese is ideal for a buffet, a picnic or an appetizer with friends. The filling with prosciutto and fontina cheese is the simplest there is, so be on the safe side even if there are also children among your guests, but if you prefer you can vary the dressing by changing the cold cuts or cheeses or you can enrich it with mushrooms or vegetables.
Ingredients
for the dough
550 g Flour
250 g Milk
60 g Extra virgin olive oil
10 g Fine salt
1 cube of brewer's yeast
1 Eggs
10 g Sugar
1 egg yolk (for brushing)
Sesame seeds
for the filling
15 slices Cheese (whichever you prefer, I chose fontina cheese)
10 slices Cooked prosciutto
Preparation
First you need to prepare the brioche bread: Put the flour, milk, oil, sugar, salt, brewer's yeast cube and egg in a bowl. Mix the ingredients until you get a smooth, non-sticky and homogeneous dough. Cover the bowl with a tea towel or plastic wrap and let rise for at least an hour. (until the dough doubles). When the dough has risen, you can proceed with the filling of the brioche bread with ham and cheese. On a lightly floured pastry board, put half of the dough and roll it out with a rolling pin. Spread half of the slices of cooked ham and half of the slices of cheese on the rolled out dough. Roll up the whole dough from the longest side. Move the roll to a baking sheet lined with parchment paper and brush the top with the beaten egg yolk to make it shinier when baked. Sprinkle sesame seeds on the surface.
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