Savory Brioche

This recipe is my take on chef Hans Ovando's idea for brioche with camembert, olives, and bacon. The dough for brioche is one of my favorite, relatively simple recipes I share with home cooks who come to my classes. (Those interested in the original recipe can purchase an online video class with chef Ovando.: https://coupdecoeuronline.com/en/lessons/camembert-olives-and-bacon-brioche)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, measure and combine with a whisk all dry ingredients — flour, yeast, sugar, and salt.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Mix egg yolk and water with a silicone brush in a small bowl. Keep refrigerated until ready to use.

Step 6

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.

Step 7

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.

Step 8

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 sizeable inner air pockets. Don't be greedy!

Step 9

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.

Step 10

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.

Step 11

Bake for 30 minutes, until golden brown. Let it cool and serve. They are good hot, warm, or room temperature.

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