colorful conventional no restrictions roasting / baking sautéing Uncategorized

Savory Brioche

Name: Savory Brioche with Bacon, Green Olives, and Soft Cheese
Prep time: 720 min
Cook time: 45 min
Total time: 765 min
Yield: 6 rolls
Ingredients: 500 g wheat flour (all-purpose); 5 g Saf Instant Yeast; 6 g salt (fine); 70 g sugar (fine); 260 ml milk (warm, 105F); 4 each egg yolk (large); 100 g butter (melted); 170 g bacon (diced); 0.5 cup shallots ((replace with onion) diced); 85 g green olives (pitted, sliced); 0.25 tsp black pepper (freshly ground, adjust to taste); 0.5 tsp kosher salt (adjust to taste); 1 each egg yolks; 1 tbsp water (cold); 170 g camembert-like cheese (sliced, e.g., Trader Joe's Fromage Pave)

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 with Bacon, Green Olives, and Soft Cheese

Prep Time12 hrs

Cook Time45 mins

Total Time12 hrs 45 mins

Course: Appetizer

Cuisine: European, French

Keyword: bacon, brioche, cheese, lycooking, lyukum cooking lab, olive, onion, recipe, savory

Servings: rolls

Calories: 722kcal

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 warm, 105F
4 each egg yolk large
100 g butter melted

for stuffing

170 g bacon diced
0.5 cup shallots (replace with onion) diced
85 g green olives pitted, sliced
0.25 tsp black pepper freshly ground, adjust to taste
0.5 tsp kosher salt adjust to taste

for eggwash

1 each egg yolks
1 tbsp water cold

for topping

170 g camembert-like cheese sliced, e.g., Trader Joe's Fromage Pave

Instructions

for dough

In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.
Add an egg, milk, and soft butter. Mix and knead the dough until smooth. It takes about 8 to 10 minutes by hand.
Note: During the class, we used a KitchenAid stand mixer and K-shaped attachment. First, we used Stir speed to combine all ingredients, then speed 6 for 8 minutes to knead the dough. 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 1.5-2 hours. You can flatten it and keep refrigerated in a covered container for up to 48 hours.

for stuffing

Place a frying pan over low heat and cook diced bacon for a few minutes to render some fat. Add diced shallots and cook until lightly caramelized. Cool to room temperature, combine with strained, pitted, and diced olives, and refrigerate in a closed container until ready to use. It can be done in advance.

for eggwash

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

for baking

Divide the dough into 6 equal portions (~165g), shape them into balls, and let rest covered. Preheat the oven to 375F. Line the bottom of 6 paper baking molds with parchment paper.
Using your fingers, flatten each portion. of the dough into a square ~5" on the side. Divide the stuffing into 6 portions and spread it evenly on each square of the dough. Lightly press it into the soft dough.
Shape each portion into a tight roll and pinch the edges to secure the stuffing. Place each roll into the paper mold, cover, and let rise for about 1.5-2 hours. The timing depends on your room temperature. The rolls should double in size.
When ready to bake, use a silicone brush to apply a thin layer of eggwash on every roll. Slice cold cheese and place a portion of it on top of each roll.
Trader Joe's soft-ripened cheese Fromage Pave is seasonal. You can substitute it with any camembert- or brie-like cheese you like.
Bake for 30-35 minutes, until golden brown. Let cool on the rack, peel the parchment from the bottom of each roll, and enjoy it! They are good hot, warm, or room temperature. You can store this savory brioche in its paper mold wrapped with plastic cling for up to 3 days.

Nutrition

#LYcooking bacon brioche cooking class lyukum cooking lab olive savory soft cheese

Bird's Milk Cake with Mascarpone

Raw Kohlrabi Salad