Very soft, rich and tasty: impossible to resist this stuffed salty brioche braid with a tasty stuffed with cheese, salami and walnuts. A simple but scenographic recipe, perfect to be shared.
Ingrediants
- 150 g of flour 0
- 100 g of Manitoba flour
- 125 ml of whole milk
- 1 egg
- 1 sachet of dehydrated brewer’s yeast
- 1 teaspoon of fine salt
- 200 g of thinly sliced salami
- 150 g of semi-hard cheese
- 40 g of walnuts
Here is a simple but effective recipe: the salty brioche braid stuffed with salami, cheese and walnuts is a very tasty leavened from soft texture and with a rich filling. A mix of rustic flavors perfect for when the temperatures drop: to share with family or friends, like starter or real main dish.
For an excellent success of this salty brioche it is necessary to respect the rising times: to become super softin fact, the dough must rise a first time for 2 hours and a second time for at least another 30 minutes. However, we guarantee that the waiting times will be amply repaid.
If you are passionate about salted leavened, alternative to the more classic pizza or focaccia to enjoy with friends, among the recipes of the Cucchiaio you will find many original and delicious proposals such as salty Danube or Salted Angelica.
OTHER TASTY RECIPES: Savory rose cake with speck and scamorza cheese, stuffed bread crown, salty sponge cake, salted Danube with yoghurt
Watch the video of the Salted brioche braid stuffed with salami, cheese and walnuts, a simple but spectacular recipe.
WATCH THE VIDEO OF THE BRAID OF SALTED BRIOCHE STUFFED WITH SALAMI, CHEESE AND WALNUTS
How to prepare: Salted brioche braid stuffed with salami, cheese and walnuts
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
20 min
- Rising time
-
2h and 30 min
- Portions
-
8
How to prepare: Salted brioche braid stuffed with salami, cheese and walnuts
Start preparing the braid of salted brioche stuffed with the dough: in the bowl of the planetary mixer, collect the two flours, the yeast, the milk and the egg. Mix everything first with the whisk k, then mount the hook and knead for 15 minutes, or in any case until the dough appears soft and elastic, adding the salt towards the end. Transfer it to a bowl, cover it with cling film and let it rise until doubled (about 2 hours), possibly in the oven off with the light on.
After this time, divide the dough into 3 pieces of the same weight with a tarot.
Roll out each of them with a rolling pin into a long, narrow strip and place the salami, diced cheese and some walnuts in the center of each. Close each strip in order to obtain 3 filled cords.
Intertwine them together starting from the center to form a large braid. Solder the dough well at the ends and transfer to a baking sheet lined with parchment paper. Cover with a cloth and let it rise for 30 minutes.
Brush with the beaten egg yolk together with the milk and sprinkle with poppy seeds. Bake the salted brioche braid stuffed with salami, cheese and walnuts in the preheated oven at 180 ° for about 20 minutes. Remove from the oven, let it cool slightly and serve.
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