Brioche with brie

Name: Brioche with brie
Prep time: 20 min
Cook time: 20 min
Yield: 23-25
Ingredients: For the brioche 4 medium eggs 2 tablespoons milk 350 g bread flour 7 g dry yeast 25 g granulated sugar ½ teaspoon 5-spice mix 1 tablespoon rosemary salt zest from 1 lemon 150 g butter, at room temperature For the cheese 250 g camembert or brie 1 garlic clove 5 sprigs of rosemary 1 tablespoon thyme pepper pinch of fleur de sel 1 egg yolk, diluted in 1 tablespoon water 2 tablespoons olive oil

20'

Ηands on
60'

Hands off
20'

Cook Time
23-25

Portion(s)
2

Difficulty
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Ingredients

For the brioche

4 medium eggs
2 tablespoons milk
350 g bread flour
7 g dry yeast
25 g granulated sugar
½ teaspoon 5-spice mix
1 tablespoon rosemary
salt
zest from 1 lemon
150 g butter, at room temperature

For the cheese

250 g camembert or brie
1 garlic clove
5 sprigs of rosemary
1 tablespoon thyme
pepper
pinch of fleur de sel
1 egg yolk, diluted in 1 tablespoon water
2 tablespoons olive oil

Method

For the brioche

In a bowl, add the eggs and the milk and whisk. Set aside.
In another bowl, add the flour, yeast, sugar, 5-spice mix, rosemary, salt lemon zest and mix.
In a mixer’s bowl, add the flour mixture, egg mixture, butter and beat with the hook attachment for 4-5 minutes on medium speed until the dough does not stick on the walls.
Transfer to a bowl greased with olive oil, cover with plastic wrap and refrigerate for 4 hours so that it rests.
Divide into 25 pieces and shape into balls.
Place around a 35 cm round pan making sure to keep the center free so that you can put the cheese.
Cover with plastic wrap and set aside for 45-60 minutes to rise.
Preheat oven to 180^ο C (355* F) set to fan.
Place the cheese along with its package in the center and pierce it with a knife.
Cut the garlic into 5 slices and place it in the holes with the rosemary sprigs.
Sprinkle with thyme, salt, olive oil, brush the brioche with the yolk and bake for 15-20 minutes.
Remove from the oven and serve.