Ham and cheese brioche
You can serve this savoury brioche either with drinks (don’t plan a starter afterwards) or for a light spread with a salad.
Preparation
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Step 1
Make the brioche dough.
Mix the milk, the egg, the sugar and the salt and add the flour and the baker’s yeast.
Knead for 15 minutes.
Leave the dough to rise somewhere warm for 2 hours (for me, in the oven on the defrost setting at 25°C).
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Step 2
On a lightly floured worktop, roll out the dough into a rectangle.
Lay the slices of ham and the grated Comté on top.
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Step 3
Roll it up tightly lengthwise, then wrap it in cling film.
Put it in the freezer for 20 minutes.
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Step 4
After 20 minutes, the dough has firmed up. You can easily cut it in two lengthwise.
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Step 5
With the two pieces, make a plait and put it in a loaf tin or cake tin.
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Step 6
Leave it to rise again for 2 hours.
Bake your brioche for 35 minutes at 165°C.
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