Ingredients
For the stuffing
thinly sliced cooked ham
L’savory brioche bread tree it is a sweet and very tasty sourdough product, perfect to offer for Christmas lunch as antipasti scenographic and efficient, or to bring to the table for New Year’s Eve dinner. A “master piece» creative and refined, designed to amaze diners, made up of many soft balls of brioche bread, stuffed with olives, ham and cheese which, once cooked, will give a rustic effect of great flavor, savory and stringy to the bite.
A recipe reminiscent of the famous Campanian Danube, easy and quick to make, to be packaged in a thousand different variants: just fill the bites obtained with the desired ingredients, arrange them like a fir tree on a plate covered with parchment paper, and you’re done.
If you like, you can omit the filling and enjoy the brioche breadfruit instead of the bread, or you can serve it as an appetizing appetizer for breakfast.aperitifas well as delicious canapes and other festive appetizers.
Find out how to prepare savory brioche breadfruit by following the step-by-step instructions and tips. If you liked this recipe, also try the puff pastry Christmas tree, the Christmas tree with puff pastry swivels or the Christmas salted cream pie.
How to prepare salty brioche breadfruit
Step 1
Step 1
Melt the butter in a bain-marie and let it cool 1.
Melt the butter in a bain-marie and let it cool 1.
2nd step
2nd step
Sift the flour into a large bowl 2.
Sift the flour into a large bowl 2.
Step 3
Add the yeast 3.
Step 4
Mix the sugar 4.
Step 5
Step 5
Mix with a spoon 5.
Mix with a spoon 5.
Step 6
Add the egg 6.
Step 7
Step 7
Continue with salt seven.
Continue with salt seven.
Step 8
Step 8
Incorporate the egg with the tines of a fork 8.
Incorporate the egg with the tines of a fork 8.
Step 9
Step 9
Pour the hot milk 9.
Pour the hot milk 9.
Step 10
Step 10
Mix for a few moments ten.
Mix for a few moments ten.
Step 11
Step 11
Add the now hot butter 11.
Add the now hot butter 11.
Step 12
Step 12
Knead with your hands 12.
Knead with your hands 12.
Step 13
Step 13
Then transfer the mixture obtained to a lightly floured work surface and continue to work with your hands, until you obtain an elastic and homogeneous dough. 13.
Then transfer the mixture obtained to a lightly floured work surface and continue to work with your hands, until you obtain an elastic and homogeneous dough. 13.
Step 14
form a palla 14.
Step 15
Step 15
Prepare the filling: chop the pitted black olives and the cooked ham with a knife, and cut the provolone into cubes 15.
Prepare the filling: chop the pitted black olives and the cooked ham with a knife, and cut the provolone into cubes 15.
Step 16
Step 16
Collect the chopped ingredients in a bowl 16.
Collect the chopped ingredients in a bowl 16.
Step 17
Step 17
Add the grated parmesan 17.
Add the grated parmesan 17.
Step 18
Step 18
Mix with a spoon 18.
Mix with a spoon 18.
Step 19
Step 19
Transfer the prepared dough to a floured bowl, cover with plastic wrap 19and let rise in a warm place away from drafts for about 3 hours or until the initial volume has doubled.
Transfer the prepared dough to a floured bowl, cover with plastic wrap 19and let rise in a warm place away from drafts for about 3 hours or until the initial volume has doubled.
Step 20
Step 20
Once doubled in size 20take the dough again.
Once doubled in size 20take the dough again.
Step 21
Step 21
Flip it over on the counter and, using a tarot, get 38 servings 21 about 18 g each.
Flip it over on the counter and, using a tarot, get 38 servings 21 about 18 g each.
Step 22
Step 22
Flatten each portion with a rolling pin 22so as to form several discs.
Flatten each portion with a rolling pin 22so as to form several discs.
Step 23
Step 23
Stuff each disc with a teaspoon of filling 23.
Stuff each disc with a teaspoon of filling 23.
Step 24
Step 24
Close the flaps on the filling and seal the dough in the center 24.
Close the flaps on the filling and seal the dough in the center 24.
Step 25
Step 25
Form a ball by gently rolling it between your hands 25.
Form a ball by gently rolling it between your hands 25.
Step 26
Step 26
Then rotate it on the work surface, in order to obtain a smooth surface 26and continue like this until you run out of ingredients.
Then rotate it on the work surface, in order to obtain a smooth surface 26and continue like this until you run out of ingredients.
Step 27
Step 27
Start composing the bread brioche tree by making the trunk with 4 balls 27 and placing them 1/2 cm apart.
Start composing the bread brioche tree by making the trunk with 4 balls 27 and placing them 1/2 cm apart.
Step 28
Step 28
Form a row of 6 balls on top of the trunk 28always spaced out.
Form a row of 6 balls on top of the trunk 28always spaced out.
Step 29
Step 29
Make another row consisting of 7 balls 29.
Make another row consisting of 7 balls 29.
Step 30
Step 30
Then proceed to the realization of the tree by forming a row of 6 balls 30then 5, 4, 3… and so on, in descending order, until the last ball.
Then proceed to build the tree by forming a row of 6 balls (30), then 5, 4, 3… and so on, in descending order, until you reach the last ball.
Step 31
Step 31
Once the tree is formed 31let it rise, covered with a damp cloth, for about 1 hour.
Once the tree is formed 31let it rise, covered with a damp cloth, for about 1 hour.
Step 32
Step 32
Once the rising time has elapsed, place the bread brioche tree on a baking sheet 32.
Once the rising time has elapsed, place the bread brioche tree on a baking sheet 32.
Step 33
Step 33
Brush the stuffed balls with the yolk 33lightly beaten with a drop of milk.
Brush the stuffed balls with the yolk 33lightly beaten with a drop of milk.
Step 34
Step 34
Bake at 180°C and cook for about 20 minutes, or until golden brown 34.
Bake at 180°C and cook for about 20 minutes, or until golden brown 34.
Step 35
Step 35
At the end, take out the salted bread brioche tree 35.
At the end, take out the salted bread brioche tree 35.
Step 36
Step 36
Garnish it with a few rosemary needles 36bring to the table and serve.
Garnish it with a few rosemary needles 36bring to the table and serve.
Tips
If you wish, you can fill the bread roll tree with smoked salmon and prawns, and consume it on Christmas Eve in combination with other delicious appetizers.
For a touch crisp you can sprinkle the rustic with sesame or sunflower seeds, or you can sprinkle it, once out of the oven, with pink peppercorns or rosemary needles (as in our recipe).
You can replace the beer yeast dry with cool: in this case you will need about 12 gr.
Those with a sweet tooth can then try their hand at a sweet version by increasing the amount of sugar and filling the balls of dough with a delicious hazelnut or pistachio cream spread.
storage
The savory bread tree brioche can be kept at room temperature, under a glass bell jar, for 2-3 days massive.
Sursa articolului in engleza: Salty brioche bread tree: the recipe for a soft and tasty Christmas appetizer – Tale Of Travels