Savoury brioche

Hello foodies,

What better way to start the year than with an easy recipe?

We suggest a soft brioche filled with melt-in-the-mouth onions and grilled bacon lardons. Perfect for brunch lovers or to accompany a comforting soup on winter days.

The brioche dough was inspired by the recipe of the famous pastry chef Christophe Michalak. We had already revisited his recipe in a sweet version for our homemade Pitch and this time, we decided to give it a savoury twist. ;-)

To make this brioche in a 28 cm springform tin, you will need:

- 150gr of onions

- 170gr of bacon lardons

- 280gr of milk

- 400gr of flour

- 22gr of fresh yeast

- 74gr of rapeseed oil

- 10gr of sugar

- 1 tsp of salt

- 1 egg yolk

- 1 tbsp of full cream

Let's get started with the recipe!

First, we are going to fry the onions and the bacon lardons.

Cut 150gr of onions into small dice.

Heat a little oil in a frying pan.

Add the chopped onions and then 170gr of bacon lardons. Let everything fry over medium heat for about 10 minutes until the onions become translucent and the lardons are golden.

Remove from the heat and leave it to cool in a bowl in the fridge while you prepare the brioche dough.

To start the brioche dough, heat 280gr of milk in the microwave for 30 seconds at 600Watt. It should be lukewarm, maximum 35°C.

In a large bowl, pour 400gr of flour and crumble in 22gr of fresh yeast.

Add the previously heated milk, 74gr of rapeseed oil and 10gr of sugar.

Using the dough hook of your stand mixer, knead the dough for 5 minutes at speed 1.

Then add 1 tsp of salt. It is important to add the salt at this stage and not at the beginning of the recipe, as direct contact with the yeast can reduce its effectiveness and prevent the brioche from rising properly.

Knead again for 5 minutes at speed 1, then 5 minutes at speed 2 to give the dough elasticity.

Once you have a nice smooth and elastic dough, add the bacon lardons and onions that were fried at the beginning of the recipe and mix at speed 1 for one minute to obtain a lovely dough.

Shape the dough into a nice ball in the bowl and cover with a damp cloth.

Leave the dough to rise for 1h30 at room temperature.

After 1 hour and 30 minutes of proofing, the brioche dough has risen nicely. Knock it back by giving it 2–3 punches.

Turn the dough out onto a lightly floured work surface.

Weigh small portions of dough of approximately 65gr each.

Shape each portion of dough into a ball.

Use our explanatory video to help you shape your dough balls properly.

Once all the dough is shaped, grab a 28 cm diameter springform tin. Spray it with release spray so nothing sticks after baking.

Place the shaped balls inside the tin. Cover the tin with a damp cloth and leave to rise again for 1 hour at room temperature.

10 minutes before the end of proofing, preheat your oven to 180°C fan-assisted.

Then prepare the egg wash. To do this, separate the white from the yolk of one egg.

Keep the yolk — we won't be using the white for this recipe, but it freezes very well for your future preparations.

Mix 1 egg yolk with 1 tbsp of full cream.

1h has passed, the brioche has risen nicely. Brush it with the egg wash using a baking brush.

Bake it in the middle of the preheated oven for 30 minutes.

There you have it, a beautiful golden brioche.

Remove the ring from the tin and then the base, and leave the brioche to cool on a wire rack at room temperature.

And there you have it, a beautiful savoury brioche!

It was a unanimous hit with the whole Cakelicious team! :-P

Enjoy it warm or cold. It will stay fresh for up to 2 days when well wrapped and stored in a box.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.