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Savory Brioche

Name: Savory Brioche
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Ingredients: 500 g wheat flour (all-purpose); 5 g Saf Instant Yeast; 6 g salt (fine); 70 g sugar (fine); 260 ml milk (cold); 4 each egg yolk (large); 100 g butter (cold, cubed); 5 slices bacon; 0.5 cup green olives (pitted and sliced); 0.5 cup onion (diced); 0.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 1 each egg yolks; 1 tbsp water (cold); 5 slices brie

January 3, 2020

Savory Brioche with Bacon, Olives, and Soft Cheese

Some time ago, my Russian speaking friends were praising Hans Ovando’s brioche with camembert, olives, and bacon. I’ve been thinking about trying this idea with my favorite brioche recipe and local ingredients for a few years. I couldn’t fit it into my schedule until last December request for brioche class. I suggested making a Sweet Snowflake brioche, for it’s the season. My guests suggested making a savory aka “соленую” salted brioche as it is known in Russian. We made both. The savory brioche turned out to be so good, all of us made it several times after the class for family meals and to gift our friends!

Note, the recipe below is not a professional chef Ovando’s recipe. I used his idea of adding bacon, green olives, and soft camembert-like cheese. But the dough for brioche is one of my favorite, relatively simple recipes I share with home cooks who come to my classes. (Those who are interested in the original recipe, can purchase an online video class with chef Ovando.)

Print Recipe

Savory Brioche

Prep Time2 hrs

Cook Time30 mins

Total Time2 hrs 30 mins

Course: Dessert

Cuisine: European, French

Keyword: brioche, lycooking, lyukum cooking lab, recipe

Servings: pies

Ingredients

for dough

500 g wheat flour all-purpose
5 g Saf Instant Yeast
6 g salt fine
70 g sugar fine
260 ml milk cold
4 each egg yolk large
100 g butter cold, cubed

for stuffing

5 slices bacon
0.5 cup green olives pitted and sliced
0.5 cup onion diced
0.5 tsp kosher salt
0.25 tsp black pepper freshly ground

for eggwash

1 each egg yolks
1 tbsp water cold

for the topping

5 slices brie

Instructions

for dough

In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.
Add egg yolks and milk. Mix and knead the dough until smooth. It takes about 8 to 10 minutes by hand. Cube the butter and knead it into the dough.
If using a KitchenAid stand mixer, start with the "Stir" setting to combine all ingredients with a K-shaped attachment, then setting "6" for 8 minutes to knead the dough with the hook attachment. If using the stand mixer, all ingredients should cold except for softened to room temperature butter.
Shape the dough into a ball. Place it into a large bowl, cover with plastic wrap, and let the dough double at room temperature. It'll take about 1-1.5 hours. The timing depends on your room temperature. You can flatten it and keep it refrigerated in a covered container for up to 48 hours.

for eggwash

In a small bowl, mix egg yolk and water with a silicone brush. Keep refrigerated until ready to use.

for stuffing

Dice bacon slices. Slowly cook bacon in a frying pan over low heat for about 10 minutes. Add diced onions and saute over medium heat until lightly caramelized. Add pitted and sliced green olives and saute for 2-3 minutes, stirring. Take off the heat and let cool to room temperature. This can be done in advance and refrigerated in a closed container.

for baking

Divide the dough into 5 equal portions (~200g), shape them into balls, and let rest covered. Preheat the oven to 350F. Line the bottom of the baking sheets with parchment paper or silicone mats.
Roll each portion of the dough into 7.5" by 7.5" square. Spread 3 tbsp of the stuffing and shape rolls. I am one of those who feel an urge to add more stuffing than needed. Remember, the more stuffing, the more moisture will be inside the brioche roll which will cause large inner air pockets. Don't be greedy!
Place each pie on the baking sheet (3 per half-size) OR you can use paper molds, cover, and let rise for about 1.5-2 hours. The timing depends on your room temperature. The pies should double in size.
When ready to bake, use a silicone brush to apply a thin layer of eggwash on every pie. Slice cold brie and arrange a slice on top of each roll.
Bake for 30 minutes, until golden brown. Let cool and enjoy it! They are good hot, warm, or room temperature.

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